Pork Lumpia Recipe

Prep vegetables

Finely dice the carrot and yellow onion so pieces are very small (almost matchstick or brunoise). Thinly slice the green onions. Mince the garlic. Small pieces ensure even cooking and prevent the wrapper from tearing.

Cook pork and aromatics

Heat a large skillet over medium-high heat. Add 1 tsp neutral oil (from frying oil) if needed. Add the ground pork, breaking it up with a spatula. Cook until it begins to brown, about 4–6 minutes.

Add vegetables

Add the minced garlic, diced onion and carrot to the pork. Continue to cook, stirring, until the vegetables soften and pork is cooked through, about 3–4 minutes. Drain any excess liquid or fat if the mixture becomes very wet—this helps keep wrappers crisp.

Season and thicken

Stir in soy sauce, oyster sauce, sesame oil, salt, pepper and sugar. Mix the potato starch with 1 tablespoon water to make a slurry, then stir into the hot mixture. Cook another 1–2 minutes until the mixture looks glossy and slightly thickened. Taste and adjust seasoning (add a little more soy or salt as desired).

Cool filling

Remove from heat, stir in sliced green onions, then transfer filling to a shallow dish and spread to cool quickly. Refrigerate 15–20 minutes until the filling is just warm or cool to the touch — this prevents wrappers from becoming soggy during assembly.

Prepare sealing glaze

Beat the egg in a small bowl to use as a glue for sealing the wrappers. If avoiding egg, mix 1 tablespoon flour with 1 tablespoon water to make a paste.

Assemble lumpia

Place one lumpia wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Put about 1 to 1 1/2 tablespoons of the cooled filling near the corner closest to you, forming a log about 2–3 inches long and 1 inch wide. Fold the corner over the filling, tuck in both sides snugly against the filling, then continue rolling toward the opposite corner to form a tight cylinder. Brush the far corner edge with beaten egg (or flour paste) and press to seal. Repeat with remaining wrappers and filling. You should get about 22–24 rolls depending on stuffing amount.

Rest before frying

Place assembled lumpia seam-side down on a tray. Let rest 10 minutes at room temperature to help the seal set and to dry the wrapper surface slightly; this reduces splitting in the oil.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (enough to half-submerge the rolls). Heat over medium-high until oil reaches 350°F (175°C) — or until a small piece of wrapper sizzles and browns within 30–45 seconds.

Fry lumpia

Working in batches (do not overcrowd), gently lower 6–8 lumpia into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch depending on size and oil temperature. Adjust heat to maintain roughly 325–350°F so they cook through without burning.

Drain

Using a slotted spoon or spider, transfer fried lumpia to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 2–3 minutes before serving so the wrappers crisp further.

Make sauce

Whisk together banana ketchup, soy sauce, rice vinegar and chili garlic sauce (if using) until smooth. Taste and adjust — add a little more vinegar for tang, or more ketchup/sugar for sweetness. Serve in small bowls alongside hot lumpia.