Lumpiang Frito (Fried Spring Rolls)

April 24, 2020
Lumpiang Frito

Lumpiang Frito or Fried Spring Roll is as varied as the rainbow.  That is actually what is so good about it.  You can just about put most of your favorite veggies in it – mungbean sprouts (togue), carrot, cabbage, jicama (singkamas), mushrooms, string beans, water chestnuts, firm tofu, corn, etc.

It does need a bit of work but worth all the effort that you put into it.  Hey, not everything is easy; specially when it’s so good! So with lots of time in my hands during the enhanced community quarantine, my sister Jane, asked me to make this for her. Now I share it with you.

Full recipe is after these wonderful photos:

Prepare the vegetable filling of cabbage, mungbean sprouts, carrots, string beans, mushrooms, water chestnuts sauted with onions, garlic with pork and shrimps.
Wrap into logs
Deep fry 4 – 5 pieces at a time – or what your pan can hold without crowding.
Drain on strainers or paper towels to remove excess oil.
Serve while crispy with your choice dipping sauce.

Lumpiang Frito (Fried Spring Rolls)

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By Marianne de Leon Serves: 12 - 15 pieces
Prep Time: 45 minutes Cooking Time: 45 minutes Total Time: 1 hour 30 minutes

Crispy lumpiang frito or fried spring rolls made with vegetables, pork, and shrimp. These pritong lumpia are enjoyed as a snack or side dish.


  • ¼ cup cooking oil
  • 1 tablespoon crushed garlic
  • 1 cup finely sliced onions
  • 250 grams ground pork
  • 100 grams shrimps - peeled and sliced 1-inch pieces
  • 2 cups of finely sliced cabbage - like thick matchsticks
  • ½ cup carrot sliced julienne
  • 1 cup mungbean sprouts or togue
  • 1 cup string beans (I like using French beans) also sliced like matchsticks
  • ½ cup mushrooms - sliced thinly - half moon style
  • ¼ cup water chestnuts - sliced julienne
  • ¼ cup firm tofu - sliced ¼-inch cubes
  • ⅛ cup soy sauce
  • 1 tablespoon sugar
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons corn starch
  • 1 tablespoon water
  • 12 - 15 lumpia wrappers (spring roll wrappers)
  • ¼ cup water
  • 1 tablespoon corn starch
  • oil for deep frying



In a medium sized wok, set over a medium-low fire, pour in cooking oil.


Begin to saute the garlic and onions for about 2 minutes.


Then add in the ground pork and continue to saute for another 2 minutes.


Now add the shrimps and give a quick swirl for about 15 seconds.


At this time, add all the vegetables and toss them around to cook, still at medium-low fire. Do this for about 2 minutes.


In a small bowl, mix together the soy sauce, sugar, pepper, and salt; now pour this mixture all over the wok to mix well with the vegetables.


Taste the liquid that comes out from the cooking to see if you still need some more salt and pepper.


In another small saucer, mix together the 2 tablespoons corn starch and water.


Now pour this all over the vegetables and quickly mix the vegetables so that the sauce gets to stick to the vegetables. Do this for another 2 minutes.


Remove from the fire and set aside to cool.

How to wrap a lumpia or spring roll:


First one must make the paste to glue the wrapper tight. Place 1 tablespoon of the corn starch in a glass measuring cup.


Pour in the water and make a thin paste. Put in the microwave for 10 seconds at a time until you get a sticky paste. Stir well. Set aside.


You can get two kinds of spring roll wrappers; the commercial square ones (large and small) or the home made ones that are very fragile looking like extremely thin pancakes.


On a clean chopping board or plate, lay down one piece of the spring roll wrapper. Cover the unused wrappers with a damp towel to prevent from drying up.


Place the square wrapper with a point facing you, like a diamond.


Using a ¼ cup measuring cup, place the vegetable mixture on the lower side of the wrapper; that’s about ⅓ of the way from the point nearest you.


Spread the vegetables to form a hotdog looking log.


Slowly roll the beginning of the point up towards the top and then fold in left and right points towards the middle to cover the vegetables.


Then continue to roll and make sure it’s snug so that the vegetables don’t spill out when frying.


Before getting to the other end of the diamond, spread some of the cornstarch mixture on the edges to glue the roll in place.


Sprinkle some corn starch on a plate and place the spring roll on top so that it doesn’t stick to the plate.


Roll the rest of the spring rolls until you finish all the filling.

Frying the lumpia


When you are ready to fry, prepare a frying pan good for holding about 3 to 4 pieces of the spring rolls, place cooking oil about 1 ½ inches deep.


Bring the oil to heat up at medium or 150ºC (300ºF) and keep it at this temperature.


Carefully place 3 or 4 pieces of the spring rolls.


Using a pair of tongs, swirl the rolls so that they are fried and not burn in spots.


Fry one side for 2 minutes and then flip them over and fry for another 2 minutes or till they rolls are a light golden brown.


Remove from oil and drain with paper towel on a colander.


When all done, serve.


For dipping sauce, you can use vinegar and garlic, sweet chili sauce, or sweet and sour sauce. Me, I like this just the way it is.

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