Lumpiang Prito (Pork and Vegetable Spring Roll)

Lumpiang prito is a Filipino dish which literally means fried spring roll. Along with pancit bihon and lumpiang shanghai, lumpiang prito is a dish that is commonly served during Holidays and birthday parties. These fried spring rolls are filled with ground pork and mixed vegetables. The kind of vegetables used varies, depending on one’s preference. I have used green beans, sliced into small diagonal pieces, as well as julienned carrots. It was only recently that I started using frozen mixed vegetables, which I find convenient and easy to use. In this recipe, the filling is first cooked, cooled, wrapped in a pastry and then fried. The result is savory, crunchy spring rolls that my husband and I can’t get enough of. It tastes even better with garlic-vinegar dipping sauce. Yummy!

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Cooking Tips for Perfect Lumpiang Prito

Getting the perfect lumpiang prito can be a bit of an art. One of the key things to remember is not to overfill your spring rolls. If you add too much filling, it can be difficult to seal them properly and they may burst while frying. A tablespoon or so of filling is usually just right. Make sure to seal the edges well with a bit of water or egg wash to keep everything inside. Also, consider the temperature of your oil. It should be hot enough for frying but not smoking. If the oil is too cool, the rolls will absorb too much oil and become greasy. A good test is to drop a small piece of the lumpia wrapper into the oil; if it sizzles right away, you are good to go. Fry in batches to avoid crowding, which can lower the oil temperature and result in uneven cooking.

Serving Suggestions and Dipping Sauces

Lumpiang prito is incredibly versatile when it comes to serving. While these spring rolls are delicious on their own, pairing them with a dipping sauce can elevate the experience. A classic choice is a simple garlic-vinegar dip that complements the savory flavors of the filling. To make it, just mix some minced garlic with vinegar, and add a pinch of salt. If you’re feeling adventurous, try a sweet and sour sauce or even a spicy chili sauce for an extra kick. Serve them alongside a fresh salad or some steamed rice for a more complete meal. You can also create a fun appetizer platter with lumpiang prito, some lumpiang shanghai, and other finger foods. This makes it a hit for gatherings, ensuring there’s something for everyone.

Frequently Asked Questions

What can I use instead of ground pork?

Ground chicken or turkey works great as a substitute for ground pork. If you’re looking for a vegetarian option, try using mashed tofu or a mix of mushrooms and chopped vegetables.

How do I store leftover lumpiang prito?

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 375°F for a few minutes to get them crispy again.

Can I make these spring rolls ahead of time?

Yes, you can prepare the filling and wrap the spring rolls ahead of time. Just keep them covered in the fridge and fry them right before serving for the best crunch.

What dipping sauce pairs well with lumpiang prito?

A classic garlic-vinegar dipping sauce is a perfect match for these spring rolls. You can also try sweet chili sauce or a soy sauce mixture with a bit of lime for a zesty kick.

What are some common mistakes to avoid when making lumpiang prito?

One common mistake is overfilling the rolls, which can cause them to burst while frying. Another is frying in oil that’s not hot enough, leading to greasy rolls instead of that perfect crunch.

Lumpiang Prito (Pork and Vegetable Spring Roll)

Liza Agbanlog

Crispy Lumpiang Prito is a delightful blend of savory pork and vibrant vegetables wrapped in golden spring roll pastry. Each bite offers a satisfying crunch and bold flavors.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine Filipino

Servings 20 spring rolls

Calories 180 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 shallot, chopped
• 1 lb lean ground pork
• 2 cups frozen mixed vegetables, thawed
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 cups bean sprouts, rinsed and drained well
• Kosher salt and freshly ground black pepper to taste
• 1 (8X8-in) frozen spring roll pastry, thawed and separated
• Vegetable oil for frying

Instructions

 

• Heat oil in a skillet over medium high heat. Add shallot and sauté for 2 minutes or until soft.
• Add ground pork and cook for 4-5 minutes or until meat is cooked and no longer pink.
• Add mixed vegetables, soy sauce and oyster sauce. Stir, cover and cook for 4 minutes or until vegetables are cooked.
• Stir in bean sprouts and correct seasonings with salt and pepper to taste.
• Remove from heat and strain on a stainless colander and let cool to room temperature.
• Wrap in a spring roll pastry. For steps on how to wrap spring roll, click here. (For lumping prito, scoop two tablespoonfulls of filling instead of one.)
• Fry in hot oil until golden brown on all sides, around 4-6 minutes. Drain on paper towel.
• Serve with garlic-vinegar dip. Enjoy!

Notes

Vinegar-Garlic Dipping Sauce: Combine ¼ cup vinegar, 1 clove crushed garlic, ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Nutrition

Calories: 180kcalCarbohydrates: 15gProtein: 10gFat: 9gSaturated Fat: 2gCholesterol: 30mgSodium: 300mgFiber: 2gSugar: 2g

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