Helen's Filipino Vegetable Lumpia with Pork

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 96.0
  • Total Fat: 6.7 g
  • Cholesterol: 8.7 mg
  • Sodium: 184.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Helen's Filipino Vegetable Lumpia with Pork calories by ingredient


Yummy veggie lumpia served with garlic black pepper vinegar sauce. Yummy veggie lumpia served with garlic black pepper vinegar sauce.
Number of Servings: 40


    2 tbspn canola oil
    8 oz ground pork
    4 cloves garlic chopped
    1 cup onions chopped
    1 small sweet potato julienned
    1 medium yellow potato julienned
    2 medium carrots julienned
    1/2 of medium head of cabbage chopped
    1 tspn kosher salt
    1/2 tspn black pepper
    2 tspn fish sauce
    2 tbspn light soy sauce
    1/2 cup chicken stock
    1 large egg to seal the spring rolls
    1 cup canola oil for frying
    40 pieces spring roll wrapper


I dip this in a soy vinegar sauce. Here's how to make it.

3/4 cup white vinegar
1 tspn light soy sauce
1 tbspn chopped garlic
1/4 tspn pepper
1/4 tspn kosher salt



1. Heat 2 tbspn canola oil and stir fry garlic, onions, sweet potato, yellow potato, and carrots. Stir fry for 5 minutes.
2. Add ground pork and stir fry until pork is cooked. Stir fry for another 5 minutes.
3. Season with salt and pepper. Add fish sauce and light soy sauce. Stir fry for 2 minutes.
4. Add chicken stock to deglaze bottom of the pan.
5. Add cabbage and stir fry for 5 minutes.

Let the filling cool for 2-3 hours. If you wrap it while it's hot the filling will puncture through the spring roll wrapper.

Wrap the egg rolls according to package instructions. Seal with egg. You can use water mixed with flour, but I prefer using the egg because I creates a tight seal.

Serving Size: 40 pieces