Filipino Crispy Spring Rolls with Pork and Vegetable Filling

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These golden, crackling Filipino-style spring rolls are packed with a savory mixture of seasoned ground pork, grated carrots, and aromatics, all wrapped in paper-thin wrappers and fried until shatteringly crisp. They are a staple at Filipino gatherings, birthdays, and holiday tables, typically served with sweet chili sauce or a vinegar dipping sauce.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 38 gFat
• 9 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 3 gSugar
• 26 gProtein
• 720 mgSodium
• 450 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork filling

• 450 g (1 lb) ground pork
• 1 medium yellow onion, very finely minced
• 4 cloves garlic, minced
• 1 medium carrot, finely grated (about 1 cup)
• 1/2 cup finely minced jicama or water chestnuts
• 3 tablespoons soy sauce
• 1 large egg, lightly beaten
• 2 green onions, finely chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt

For wrapping and frying

• 20 to 25 spring roll wrappers (lumpia wrappers), thawed if frozen
• 1 large egg, beaten with 1 tablespoon water (for sealing)
• 3 to 4 cups vegetable or canola oil, for deep-frying

For the vinegar dipping sauce (optional)

• 1/4 cup cane vinegar or rice vinegar
• 2 tablespoons soy sauce
• 1 small clove garlic, minced
• 1 teaspoon sugar
• Pinch of freshly ground black pepper

Directions

1. Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrot, jicama, soy sauce, egg, green onions, salt, and pepper. Mix vigorously with your hands or a wooden spoon for 1 to 2 minutes until the mixture becomes slightly sticky and holds together when squeezed.
2. Set up a wrapping station: Lay a clean damp kitchen towel on the counter, place the stack of wrappers on a plate, and put the egg wash in a small bowl nearby. Position the filling at one corner of your work area.
3. Wrap the rolls: Place one wrapper on the counter with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold the two side corners inward toward the center. Roll tightly away from you to form a thin cigar shape. Brush the final corner with egg wash and press to seal. Repeat with remaining wrappers and filling.
4. Heat the oil: In a deep, heavy-bottomed pot, heat 2 inches of oil to 175°C (350°F) over medium heat. The oil is ready when a small piece of wrapper sizzles and turns golden within 5 seconds.
5. Fry the rolls: Carefully add 5 to 6 rolls to the hot oil and fry, turning occasionally, for 3 to 5 minutes until deep golden brown and crisp on all sides. Do not overcrowd the pot. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining rolls.
6. Whisk the dipping sauce ingredients together in a small bowl. Serve the spring rolls hot with the dipping sauce on the side.

Cook’s Notes

• Squeeze out excess moisture from the grated carrot and minced jicama using a clean kitchen towel; too much liquid makes the filling loose and can cause the wrappers to burst during frying.
• Keep unused wrappers under a barely damp kitchen towel while you work so they stay pliable and do not dry out or crack.
• Maintain oil temperature around 175°C (350°F); oil that is too cool yields greasy rolls, while oil that is too hot burns the wrappers before the filling cooks through.
• For make-ahead convenience, arrange the wrapped (uncooked) rolls in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1 to 2 extra minutes.
• Serve with banana ketchup, sweet chili sauce, or a spiced vinegar dip for the most authentic Filipino pairing.

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