Lumpiang Prito

Nutrition · per serving

Steps

1. 1

   Prepare the filling ingredients first: finely shred the cabbage, julienne the carrot, rinse and drain the bean sprouts well, and mince the garlic. Keeping the vegetables fairly dry helps the rolls stay crisp and prevents the wrappers from tearing.

   180 g green cabbage, finely shredded80 g carrot, julienned100 g bean sprouts3 cloves (9 g) garlic, minced
2. 2

   Heat a wok or frying pan over medium-high heat. Add the neutral oil, then sauté the minced garlic for about 20 seconds until fragrant but not browned. Add the cabbage and carrot; stir-fry for 2 minutes so they soften slightly while staying crisp.

   10 ml neutral oil3 cloves (9 g) garlic, minced180 g green cabbage, finely shredded80 g carrot, julienned
3. 3

   Add the bean sprouts, soy sauce, and black pepper. Stir-fry for 1 to 2 minutes just until the sprouts wilt and any released moisture evaporates. The filling should be dry, not wet. Transfer to a plate and cool for a few minutes so the wrappers do not steam and split.

   100 g bean sprouts15 ml soy sauce1 g ground black pepper
4. 4

   In a small bowl, mix the cornstarch and water into a smooth sealing paste. Separate the spring roll wrappers and keep them covered with a slightly damp towel so they do not dry out while you work.

   10 g cornstarch15 ml water8 wrappers (about 160 g) spring roll wrappers
5. 5

   Place one wrapper like a diamond on your work surface. Spoon about one-eighth of the cooled filling near the lower third, shape it into a short log, fold the bottom corner over the filling, fold in the sides tightly, then roll upward. Dab the top corner with cornstarch paste to seal. Repeat with the remaining wrappers and filling. A tight roll prevents oil from seeping inside.

   8 wrappers (about 160 g) spring roll wrappers10 g cornstarch15 ml water
6. 6

   Make the garlic dipping sauce by combining the minced garlic, soy sauce, rice vinegar, water, and brown sugar in a small bowl. Stir until the sugar dissolves. Let it stand while you fry so the garlic lightly infuses the sauce.

   2 cloves (6 g) garlic, finely minced20 ml soy sauce20 ml rice vinegar10 ml water4 g brown sugar
7. 7

   Heat the frying oil in a small deep pan over medium heat to about 175°C. Fry the rolls in 2 batches for 3 to 4 minutes per batch, turning occasionally, until evenly golden brown and crisp. Do not overcrowd the pan or the temperature will drop and the lumpia may absorb oil.

   500 ml neutral oil
8. 8

   Drain the fried lumpia on a rack or paper towel for 1 minute. Serve hot and crisp with the garlic dipping sauce on the side.

Origin & History

Lumpia in the Philippines traces its roots to Chinese spring rolls, adapted over centuries into many local forms. Lumpiang prito refers to the fried style, often filled with vegetables or a mix of vegetables and meat, and is a common home-cooked snack, party dish, and merienda item.