Indonesian spring rolls with pork and vegetables — crispy, savory, addictive.
Lumpia are Indonesian spring rolls — thin wheat wrappers filled with seasoned pork, shrimp, and vegetables (usually cabbage, carrots, and green onions), then deep-fried until golden and crispy. They're served as snacks, appetizers, or light meals with sweet chili sauce or soy sauce for dipping. The key is achieving a thin, golden, shattering crust while keeping the filling moist.
Serves 20
Fry garlic until fragrant. Add pork and shrimp, cook until done. Add vegetables and cook 3 minutes. Season and cool.
Place wrapper in diamond orientation. Add filling, fold bottom corner up and sides in, roll tightly.
Deep fry at 170°C until golden brown, about 3–4 minutes. Drain on paper towels.
Serve hot with sweet chili sauce or soy sauce.
Don't overfill — keep the filling to 2 tbsp per roll.
Fry in batches without crowding the pan.
Make vegetarian with tofu and vegetables.
Bake instead of frying for a lighter version.
Freeze raw rolls before frying. Fry from frozen, adding 1 minute extra time.
Lumpia is sold everywhere in Indonesia — by street vendors, at restaurants, and at celebrations, making it one of the most ubiquitous finger foods.
Wrappers should be at room temperature. If they're too dry, brush lightly with water before wrapping.
Per serving (75g / 2.6 oz) · 20 servings total
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