Origin: Asian, Filipino
Method: Stovetop or fryerJump to Recipe
These BBQ inspired Pulled Pork Lumpia are one of our favorite ways to use up left over pulled pork. These Filipino egg rolls are filled with smoky pulled pork, zesty BBQ coleslaw, and spicy Sriracha aioli before being fried up to crispy perfection.
What are Filipino Lumpia?
Lumpia are Filipino style eggrolls, and are one of the most popular street foods in the Philippines. They can be filled with an assortment of fillings, both savory and sweet, and may be either fried, baked, or left uncooked.
How Are Lumpia Different from Egg Rolls?
The primary difference between Filipino lumpia and traditional egg rolls is the wrapper. Lumpia wrappers tend to be thinner than traditional egg roll wrappers, consisting of a paper thin crepe like wrapper. These thin wrappers seem to crisp up better when fried and are our go to for these Pulled Pork Lumpia.
Making the BBQ Pulled Pork Egg Rolls
To make the Pulled Pork Lumpia, your will need lumpia wrappers, some of your favorite pulled pork, and some coleslaw. We also like to add some Sriracha mayo or Sriracha aioli to the lumpia filling. You can use your favorite coleslaw recipe, or kick things up a bit with our Jalapeno Coleslaw With Bacon Aioli or Lexington Style Red Coleslaw.
How to form and roll Lumpia
There are 2 common ways to fold the lumpia. While you are filling and rolling the lumpia your will want to keep the other wrappers, and the rolled lumpia covered with a damp cloth to keep them from drying out.
For the easiest way to form the BBQ lumpia, lay a single wrapper on a cutting board or counter top. At one end, put a layer of coleslaw and pulled pork leaving about ½-inch on either end.
Spread a line or Sriracha Aioli or mayo, or even use regular Sriracha. We are in love with the Sriracha Aioli from Terrapin Ridge Farms, but feel free to use your favorite.
Tightly roll the pulled pork lumpia, then cut in half. Place the completed lumpia on a tray and cover with a damp paper towel while you fill and roll the remaining BBQ lumpia.
The second method for rolling Filipino lumpia we find to look a little more elegant. Fold the lumpia wrapper in half to form a triangle. Place the pulled pork filling, coleslaw, and sriracha aioli along the bottom edge of the wrapper, leaving about 1 inch on either side.
Fold the 2 corners along the base to cover the filling. The shape should resemble an envelope at this point.
Next, starting at the base, tightly roll the lumpia and place the completed BBQ lumpia in a pan or on a tray and cover with a damp towel while you form the remaining Filipino egg rolls.
Frying your Pulled Pork Lumpia
To cook your BBQ Filipino Lumpia heat a neutral cooking oil in a pan or deep fryer to 350 degrees. USe enough oil to at least half way cover the egg rolls. Working in batches, fry the lumpia for about 3-5 minutes per side, or until golden brown.
Remove the pulled pork lumpias to a dish lined with paper towels while you cook the remaining pulled pork egg rolls.
What to serve with Filipino Egg Rolls
Sweet Thai chili sauce is our favorite condiment to serve with fried lumpia. For a little more spice you can also serve with sriracha or some of the sriracha mayo. A garlic vinegar sauce is also a common condiment served with Filipino lumpia.
These BBQ Pulled Pork Lumpia make for a great game day snack or as an appetizer for your Asian inspired meal. Enjoy as an appetizer before your Thai Red Chicken Curry, Thai Holy Basil Stir Fry: Pad Krapow, Barbeque Char Siu, Taiwanese Beef Noodle Soup with Smoked Beef, or Japanese Teppanyaki.
Thanks again for visiting Carne Diem. If you tried and enjoyed our recipe, please share with others. Also don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog, we love to see your pics! To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications.
Pulled Pork Lumpia
- Pan or Deep Fryer
- 1 package Lumpia Wrappers
- 1 pound Pulled Pork
- 2 Cups Coleslaw
- Sriracha Aioli
- Cooking Oil for frying
- Place a lumpia wrapper on a cutting board, keeping the remaining lumpia wrappers covered with a damp cloth to keep from drying out.
- Place 2-3 tablespoons of coleslaw and pulled pork along the bottom edge of the wrapper. Add a drizzle of the Sriracha Aioli.
- Tightly roll the lumpia then cut in half lengthwise. Place on a tray and cover with a damp cloth or paper towel while you form the remaining lumpia.
- Heat a neutral cooking oil in a fryer or heavy bottomed pan to 350 degrees. In batches, fry the lumpia for about 3-5 minutes per side, until golden and crispy.
- Remove to a paper towel lined dish while you fry the remaining lumpia.
- Serve warm with sweet Thai chili sauce, Sriracha, or remaining Sriracha aioli.