OG pork lumpia

These crispy, herby, umami rolls are paired perfectly with a vinegar or sweet sauce. They make the perfect snack, lunch or dinner with perfectly cooked tender pork and crispy shells.

Top tips from me:
1) Make sure to thaw your roll pastries in the fridge overnight! And do not leave them sitting in the sun or out on the counter too long after thawing or they will dry out. I made that mistake with one packet. I also only used about 10-12 sheets since I cut them in half.
2) Also, you don’t necessarily need to slice your pastry in half, but Maria said she prefers to do that for her lumpia, so I tried it too! Definitely made for a more bite size and crunchier lumpia.
3) Finely dice all your produce!
4) Be ready to get your hands dirty. The best way to make these rolls is to shape the filling yourself and then roll them up, including adding the egg wash.
5) The rolling is a bit tricky and your lumpia likely won’t look uniform or fully sealed until your fifth try. Don’t beat yourself up about it! Just be patient and try your best to tightly tuck in the sides before adding the egg wash and rolling the lumpia closed.
6) If you have a thermometer, make sure to check the temperature of your oil. If not, let it heat up for at least 5-7 minutes.
7) If your rolls aren’t super tight, some of the fat from the pork may come out and leave brown bits on the rolls. It happened to me, and while it doesn’t look super pretty, I promise they still crunch up and taste glorious.
8) I sliced my first test roll in half to make sure the pork was cooked through before cooking the rest so I’d recommend trying that.

It can be hard for me to estimate this sometimes since I stop to take photos and videos all day, but I’d say these can take about an hour with all the rolling, frying, then cooling. This made about 20 rolls for me.

1 lb ground pork — 1/4 cup chopped parsley — 1/2 medium onion, finely diced —1/4 cup finely diced carrots — 1/4 cup chopped scallions — 1 tbsp garlic powder — 1 tsp ground ginger — 1/2 tbsp salt — 1 tbsp soy sauce — 1 tsp sesame oil — 1 tsp black pepper — 2 eggs (1 for filling, 1 for sealing) — 1 pack of 25 pieces ‘TYJ Spring Roll Pastry’ — 1/2 gallon of vegetable oil for frying — Dine with Claudine’s garlic chili vinegar or Mae Ploy Sweet Garlic Chili Sauce for dipping


– Chop up the parsley and scallions and add them to a large mixing bowl. Then, dice the onion and carrots and add those to the bowl.

– Add the pork, garlic powder, ground ginger, salt, pepper, soy sauce, sesame oil and one egg to the bowl.

– Using a spatula, mix the filling until well combined.

– Slice your spring roll pastries in half diagonally to create two triangles. Whisk second egg in a small bowl to create an egg wash. Lay the halved pastries out next to the bowl of filling and egg wash.

– Take about 2-3 tbsp of filling and place towards the bottom of the triangle pastry. Shape it into a log about 3-4 inches long.

– Start to roll the pastry over the filling until it is covered, then fold the two ends in to create an envelope. 

– Dip your pointer finger in the egg wash and dab it along the ‘flap’ of the envelope.

– Roll the rest of the lumpia closed and make sure the triangle ‘flap’ is sealed. 

– Once finished rolling, you can freeze the rolls for cooking later or for an hour or so to make extra crispy lumpia.

– Heat up your oil in a pan with a thick bottom until it is 350 F. Fry the lumpia for about 8-10 minutes, flipping halfway through and ensuring each side is golden brown. 

– Make sure you immediately transfer the lumpia to a cooling rack on top of a sheet pan to let excess oil drip off.

– Dip in sauce of choice and enjoy!

Did you make this recipe and love it? Have any suggestions? Leave a comment!

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