Vegetable Lumpia

    1 hour 30 mins

    Freshly fried lumpia is a great tasting appetizer. You can make them ahead of time and store them in the freezer. When ready to eat, fry only what you need. To cut down on preparation time, use frozen vegetables.

    Rizal, Philippines
    14 people made this

    Serves: 25 

    • 3 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, crushed
    • salt and pepper to taste
    • 1 kg lean minced pork
    • 1/2 kg French beans, chopped into small pieces
    • 1/2 kg frozen mixed vegetables
    • 1/2 kg fresh shredded cabbage
    • 2 stalks celery, diced
    • 2 packages lumpia wrappers
    • Sweet chilli sauce for dipping
    • Garlic vinegar for dipping

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. In a large frying pan, heat the olive oil over medium high heat.
    2. Saute the onion and garlic until the onion is caramelised. Add salt and pepper to taste. Set aside.
    3. In the same pan, saute the ground pork until it loses its pink color. Add the sauteed onion and garlic and mix thoroughly with the cooked ground pork.
    4. Pour the mixture into a bowl large enough to accommodate all the remaining vegetables.
    5. Add all the vegetables and mix thoroughly. Let cool for 10 minutes.
    6. Wrap 1 to 2 tablespoons of the filling mixture in a lumpia wrapper. Direction is on the box of the wrapper. Repeat until all the filling or all the wrappers are finished.
    7. Fry as many lumpia as desired in hot oil until golden brown and crispy. Freeze leftover lumpia uncooked.
    8. Serve with store bought chilli sauce or garlic vinegar.

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