Pork Spring Rolls

Pork Spring Rolls


  • 1 pound ground pork (you can also use beef)
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 1/4 cup soy sauce
  • 2 1/2 teaspoons black pepper
  • 1 1/2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 package (16 ounce) spring roll wrappers
  • 1 1/2 quarts oil for frying


  • In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
  • Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
  • Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
  • Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
  • Take the bottom and top edges of the wrapper and fold them towards the center.
  • Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal.
  • Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
  • Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil.
  • Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
  • Drain on paper towels. Serve immediately.
  • Cut in half, or serve as is with dipping sauce.
  • We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Yield: 6.0
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