Lumpiang Prito with Pork filled with a colorful medley of bean sprouts, sweet potatoes, carrots, green beans, and ground pork. These vegetable spring rolls are crunchy, tasty, and delicious midday snacks or appetizers.
One of my favorite ways to enjoy lumpia is a vegetarian version that uses pan-fried tofu cubes as the protein source. Today, I will share another version using ground pork with you.
These vegetable spring rolls are filled with bean sprouts, sweet potatoes, green beans, and carrots, making them nutritious as well as delicious. They're crunchy, tasty, and filling as a midday snack or party appetizer.
Cooking tips
- Cut the sweet potatoes and carrots in uniform matchstick size to ensure even and fast cooking.
- Do not overcook vegetables. Keep them underdone as they cook in their residual heat and during the final frying.
- Drain the vegetables VERY well and cool them completely before wrapping, as their steam will cause tears on the spring roll wrappers. I like to pop the filling in the fridge for a few minutes to cool it down quickly and keep it from cooking further.
- Use fresh spring roll wrappers. Check manufacturing dates on packages; the older the wrappers get, the less pliable they are with rolling (they tend to break more) and harder to seal.
How to wrap spring rolls
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable they are to roll (they tend to break more) and harder to seal.
- Carefully peel the wrappers to separate them into individual sheets and cover them with a damp paper towel or kitchen towel while assembling to keep them from drying out.
- Lay a wrapper like a diamond on a flat working surface and spoon about 2 tablespoons of the vegetable mixture on the center of the wrapper. Do not overfill wrappers to keep them from bursting during frying. Roll as tightly as possible.
- Fold the bottom pointed end of the wrapper over the filling and fold the side ends of the sheet inward.
- Roll into a tight log to cover the filling and lightly moisten the pointed edge of the wrapper with a dab of water to completely seal. The spring roll should be tight and snug to prevent the oil from seeping in during frying.
How to fry
- Use enough frying oil to cover the lumpia for the best crunch.
- Use the right type of oil. Choose oils with a neutral taste and high smoke points, like canola, avocado, grapeseed, peanut, or vegetable oil.
- Fry at the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
- Do not drain on paper towels, as this will make them soggy. Drain them vertically on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.
How to serve
- Serve lumpiang prito with pork with a side of spicy vinegar for dipping.
- They're best enjoyed freshly fried as they tend to lose their crispiness over time.
- To make ahead, assemble with the filling and place in a container with a tight-fitting lid. Keep refrigerated and deep-fry when ready to serve.
More Lumpia Recipes:
More appetizer recipes
Lumpiang Prito filled with tender-crisp vegetables and ground pork are the ultimate midday snack or appetizer. They're crunchy, tasty, and best served with spicy vinegar.
Course: Appetizer
Servings
Ingredients
- canola oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and chopped
- ยผ pound ground pork
- 1 tablespoon fish sauce
- 1 medium camote , peeled and cut into 1-inch lengths matchsticks
- ยผ cup water
- 1 large carrot, peeled and cut into 1-inch lengths matchsticks
- 1 cup green beans, cut thinly on a bias
- 4 cups bean sprouts
- salt and pepper to taste
- 12 spring roll wrappers
Instructions
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add ground pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed.
- Add carrots and cook for about 1 minute or until half-done.
- Add green beans and cook for about 1 minute.
- Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.
- Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.
- Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
- Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper.
- Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.
Notes
- Cut the sweet potatoes and carrots in uniform matchstick size to ensure even and fast cooking.
- Do not overcook vegetables. Keep them underdone as they cook in their residual heat and during the final frying.
- Drain the vegetables VERY well and cool them completely before wrapping, as their steam will cause tears on the spring roll wrappers. I like to pop the filling in the fridge for a few minutes to cool it down quickly and keep it from cooking further.
- Use fresh spring roll wrappers. Check manufacturing dates on packages; the older the wrappers get, the less pliable they are with rolling (they tend to break more) and harder to seal.
- Cover the wrappers with a damp cloth to prevent them from drying out.
- Do not overfill wrappers to keep them from bursting during frying. Roll as tightly as possible.
- Use enough frying oil to cover the lumpia for the best crunch.
- Fry at the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
- Do not drain on paper towels, as this will make them soggy. Drain them vertically on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.
Video
Nutrition Information
Calories: 150kcal, Carbohydrates: 17g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 244mg, Potassium: 184mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2455IU, Vitamin C: 7.1mg, Calcium: 26mg, Iron: 1.2mg
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Skup Pasaway says
How do you make the spicy vinegar?
Janice says
Hi Lalaine,
Pwedeng magrequest ng fried vegetable spring rolls (appetizers that we get from Chinese restaurants)?
Thanks so much!
Lalaine says
Hi Janice,
I will definitely include it on my content schedule ๐
Sam says
thank you! i was craving for bean sprout lumpia but didn't exactly know how to make it. Now with this, i probably can.
p.s. Can i request for a lumpiang sotanghon recipe too? please, and thank you.
Lalaine says
I've never heard of lumpiang sotanghon but sounds interesting. Will try to make it soon and will post it here.
Sam says
I will be incredibly grateful.
from what i remember, the noodles has to be soaked beforehand so as to not absorb a lot of oil while frying. optionally, while eating, the lumpia can be wrapped in a leafy green, like lettuce, and dipped into a sauce similar to the viet/thai vinegar dipping sauce. Hopefully that helps with your planning as to how to make it. I apologize for burdening you with this request.
Lalaine says
Hello Sam
I think you're referring to the Vietnamese eggsrolls called Cha Gio. Those are my favorite, too! I am going to try to make them this weekend and will post them as soon as possible ๐
Nagi@RecipeTinEats says
Looks delicious! I'm yet to come across a spring roll I don't love. ๐ Sharing!
Maricel Santos says
Yum! Eyes on your lumpia before it's gone. Really irresistible merienda, thanks for another version. Thanks and God bless!
Lalaine says
Thanks ๐