Directions
- Prepare the filling: Heat 1 tsp sesame oil in a skillet over medium heat. Add garlic and onion, sautéing until fragrant and translucent. Add ground meat and cook until browned and fully cooked.
- Add vegetables and seasoning: Stir in shredded cabbage and grated carrots. Add soy sauce, fish sauce (if using), and black pepper. Cook for 3–5 minutes until vegetables are slightly tender but still crisp. Remove from heat and allow to cool slightly.
- Prepare the wrappers: Lay out a low-carb spring roll wrapper on a clean surface. Keep the rest covered with a damp cloth to prevent drying.
- Assemble the lumpia: Place 2–3 tbsp of filling near one edge of the wrapper. Fold the sides inward and roll tightly into a cylinder. Seal the edge with a small amount of water or beaten egg. Repeat with remaining wrappers and filling.
- Cook the lumpia: Heat oil in a non-stick skillet over medium heat. Fry the lumpia in batches, turning occasionally, until golden brown and crisp on all sides, about 3–5 minutes per batch. Drain on paper towels.
- Serve: Arrange on a platter and serve immediately with a dipping sauce made of soy sauce, vinegar, and chili flakes. They’re best enjoyed hot and crispy.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8–10 lumpia
- Difficulty: Medium
Variations & Substitutions
- Protein swap: Use shrimp, chicken, or tofu instead of ground pork for variety.
- Vegetarian: Replace meat with extra vegetables like mushrooms, zucchini, or bell peppers.
- Baked option: For a lighter version, brush assembled lumpia with oil and bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
- Spice it up: Add sriracha or chopped fresh chili to the filling for a kick.
Serving Suggestions
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