Lumpiang Prito with Pork filled with a delicious medley of bean sprouts, sweet potatoes, carrots, green beans, and ground pork. Crunchy and tasty, these vegetable spring rolls are the perfect snack or appetizer!
One of my favorite ways to enjoy lumpia is a vegetarian version which uses pan-fried tofu cubes as the protein source but today, I am going to share with you this lumpiang prito with pork which is filled with a scrumptious medley of ground pork, sweet potatoes, green beans, bean sprouts, and carrots.
Golden, crunchy and delicious, these vegetable spring rolls are great as a midday snack or as party appetizers. They are best served hot and fresh off the pan with a side of spicy vinegar dip.
Tips on How to Make Fried Lumpia
- To ensure even and fast cooking, cut the sweet potatoes and carrots in uniform matchstick size.
- Do not overcook vegetables. Keep them a bit underdone as they will continue to cook in their residual heat as well as during the final frying.
- Drain the vegetables VERY well and allow to completely cool before wrapping as their steam will cause tears on the spring roll wrappers. I like to pop the filling in the fridge for a few minutes to cool quickly and to keep from cooking further.
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable with rolling (they tend to break more) and harder to seal. Cover the wrappers with a damp cloth to prevent from drying out.
- Do not overfill wrappers to keep from bursting during frying. Roll the logs tight as possible.
- Lumpias are best deep-fried. Use enough frying oil to cover the rolls fully. Again, temperature, temperature, temperature! If the oil is not hot enough (350 F is optimal), the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
- Do not drain on paper towels. Drain on a wire rack set over a baking sheet or in a fine mesh sieve set over a bowl.