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degree-icon Medium
time-icon 30 Minutes
time-icon 30 Minutes
time-icon 1 Hours
time-icon 15 Lumpia
time-icon 2-3 Egg Rolls
diet-icon N/A
degree-icon Medium
time-icon 30 Minutes
oven-icon 30 Minutes
snow-icon 1 Hours
plate-icon 15 Lumpia
dish-icon 2-3 Egg Rolls
diet-icon N/A

Recipe Box

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  • Celery
  • Garlic
  • Carrots
  • Onion
  • 1lb Ground pork
  • 1-2 TBSP Soy sauce
  • Salt
  • Pepper
  • Spring Roll Wrappers
  • Egg Whites
Infused Dipping Sauce
  • 1 Cup sweet and sour sauce
  • 1/2 Cup Sriracha Sauce
  • 1/2 Cup Habanero Sauce
  • 1 TBSP Soy sauce
  • 1/4 Cup MagicalButter coconut oil

How To

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  • Finely chop celery, garlic, carrots, and onions. Make sure to chop very fine as to not tear the wrapper.
  • Add your finely chopped vegetables to a large mixing bowl along with your ground pork. Use your hands to mix together.
  • Add soy sauce, salt, and pepper. Mix until everything is fully incorporated.
  • Assembly: Lay egg roll/spring roll wrappers on flat surface. Using a spoon, scoop one full spoon and spread it from point to point on the wrapper. Leave space on each side for the folds. Don’t overfill!
  • Assembly: Using egg whites, coat the edges of the wrapper to ensure is sticks together when you roll. You don’t want it unwrapping when its getting fried!
  • Assembly: After you wrap the remaining lumpia, stick them in the freezer until they’re solid. This makes sure they’re stay perfect while getting fried.
  • Assembly: Remove from freezer and cut to size, 2-3 inches.
  • Assembly: Fry your lumpia for 7 minutes with your oil at 375º Fahrenheit. Don’t overfill your fry basket, about 5 at a time.
Infused Dipping Sauce
  • In a mixing bowl, add your sweet and sour, sriracha, habanero, soy sauce, and MagicalButter coconut oil.
  • Mix the sauce until everything is evenly mixed together.