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Ingredients
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Pork Filling
Wrappers & Assembly
Sauce (Sweet Chili)
Method
Pork Filling
- 1
- 2
Brown pork
Add the ground pork to the skillet. Break it up with a spatula and cook 4–6 minutes until no longer pink, stirring occasionally so it cooks evenly.
- 3
- 4
Thicken & finish
Sprinkle the potato starch/cornstarch over the filling and stir to incorporate; this helps bind the mixture. Remove from heat and fold in the sliced green onions. Transfer filling to a shallow bowl and let cool to room temperature (15–20 minutes) — cooling prevents wrappers from becoming soggy during assembly.
Wrappers & Assembly
- 5
Prepare sealing slurry
If using a flour slurry: in a small bowl whisk 1 tablespoon flour with 3 tablespoons water until smooth. Alternatively use plain water for sealing.
- 6
Assemble lumpia
Place one wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of cooled pork filling horizontally across the lower third of the wrapper, leaving a 1/2-inch border on each side. Fold the bottom corner over the filling, tuck in both sides snugly, then roll tightly toward the top. Brush a small amount of water or flour slurry along the top corner to seal. Repeat with remaining wrappers and filling (yields about 18–20 rolls depending on portion). Keep assembled lumpia covered with a slightly damp towel to prevent drying.
- 7
Optional refrigeration
If not frying immediately, place assembled lumpia on a tray in a single layer and refrigerate up to 24 hours or freeze on a tray until firm then transfer to a bag for longer storage. Fry from frozen, adding 1–2 minutes to cooking time.
Frying & Serving
- 8
Heat oil
Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (approximately 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30 seconds.
- 9
Fry lumpia
Working in batches to avoid crowding, gently lower 5–6 lumpia into the hot oil seam-side down. Fry 2–3 minutes per side, turning occasionally, until wrappers are golden brown and crisp. Total fry time per batch is about 4–6 minutes. Use a slotted spoon or tongs to transfer cooked lumpia to a wire rack or paper towel-lined tray to drain.
- 10
Serve
Arrange lumpia on a serving platter with a bowl of sweet chili sauce for dipping. Serve hot with optional lime wedges.