Lumpia with Bottle Gourd and Carrots

These lumpia (spring rolls) are packed with delectable goodness: ground pork, carrots, and bottle gourd, all rolled into one carry-along snack or light lunch.

Lumpia with Bottle Gourd and Carrots Recipe

Serves 2-4


1 package spring roll wrappers, thin
1 lb ground pork
1/2 cup finely grated bottle gourd, juice squeezed out
1/2 cup finely grated carrots, juice squeezed out
2 tbsp fresh garlic, minced
1/4 cup red onion, minced
2 eggs, lightly beaten
1 tbsp fresh ginger, finely grated
2 tbsp cilantro, finely chopped
1 tbsp Maggi seasoning or Worcestershire sauce
1 tbsp soy sauce
1 tsp salt
1 tsp black pepper
Oil for deep-frying*
Banana ketchup or sweet and sour sauce for dipping

*The ideal temperature for frying is 350-370 degrees. Can be made ahead of time and frozen, pull out to fry anytime.


  1. Separate the spring roll wrappers and set aside; put a plastic wrap or towel over it to prevent from drying.
  2. Combine all ingredients and mix thoroughly.
  3. Lay out a spring roll sheet and spoon about 1 ½-2 tablespoons of filling like a log on one end. Roll the sheet over and brush the end with egg wash to seal. Cut in half.
  4. Fry in small batches until golden brown and it starts to float to the surface. Let drain on paper towels for a few minutes and serve while still hot with your choice of dipping sauce.

Recipe by Rafe Vencio/ Photography by Laura Petrilla

A footer photo with a white background, one TABLE Magazine and subscribe info and button

Subscribe to TABLE Magazine’s print edition.


We respect your privacy.


Related Articles

Bubbly Cocktails Inspired by La Traviata

Bubbly and toasty-worth, these cocktails are the perfect accompaniment to "La Traviata."

Citrus and Kale Salad With Fig and Honey Vinaigrette

You'll be head over heels for citrus salad with the addition of fig and honey vinaigrette.

6 Root Vegetable Recipes

Bring a root vegetable (or two) into your weekly dinner schedule.