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Lumpiang Prito (Pork and Vegetable Spring Roll)

Lumpiang Prito (Pork and Vegetable Spring Roll)

Course Appetizer, Main Course
Cuisine Filipino
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 spring rolls
Author Liza Agbanlog


  • 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


  • 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!


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