Salu Salo Recipes

You are here: Home / Cuisine / Filipino / Lumpiang Prito (Pork and Vegetable Spring Roll)

Lumpiang Prito (Pork and Vegetable Spring Roll)

by 12 Comments

Jump to Recipe Print Recipe

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! Lumpiang Prito (Pork and Vegetable Spring Roll)

More Filipino recipes can be found in my new cookbook:

Lumpiang Prito (Pork and Vegetable Spring Roll)

Lumpiang Prito (Pork and Vegetable Spring Roll)

Avatar photoLiza Agbanlog
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Filipino
Servings 20 spring rolls

Ingredients
  

  • 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.
Tried this recipe?Let us know how it was!

Lumpiang Prito (Pork and Vegetable Spring Roll)

Reader Interactions

Comments

  1. Anonymous

    5 stars
    I have made this multiple times in a week! its so good! I have even used Ground turkey and it works well. I was thinking of doubling the recipe to make things easier. How long can these do well in the freezer? A few weeks? months? does it change anything? Thanks for your help!

    Reply

    • Avatar photoLiza Agbanlog

      Hi,
      I suggest freezing the uncooked spring rolls for up to a month. After rolling the spring rolls, place them single layer in a ziploc freezer bag and freeze them. Hope this helps!

      Reply

  3. G.Q.

    Made it this evening and I have to say, the family enjoyed it! I’m definitely adding this to my repitoire of Filipino recipes????Thanks for sharing!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.