Filipino Lumpia I

    1 hour 10 mins

    This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

    40 people made this

    Serves: 15 

    • 15 ml (1tbsp) vegetable oil
    • 455 g (1lb) minced pork
    • 2 cloves garlic, crushed
    • 85 g (1/2 cup) chopped onion
    • 85 g (1/2 cup) minced carrots
    • 85 g (1/2 cup) chopped green onions
    • 85 g (1/2 cup) thinly sliced green cabbage
    • 2 g (1 tsp) ground black pepper
    • 2 g (1 tsp) salt
    • 2 g (1 tsp) garlic powder
    • 5 ml (1 tsp) soy sauce
    • 30 lumpia wrappers
    • 475 ml (2 cups) vegetable oil for frying

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
    2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
    3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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    Reviews in English (36)


    These are lumpia's are very good, but in my family we call them Shanghai lumpia. Regular lumpia to me are a little easier to make. In my family we used ground beef and cook it before rolling it. While the beef is cooking add your seasonings depending on what you like, we add garlic powder, salt, and pepper. When the meat is cooked add frozen mixed vegetables (or fresh veggies what ever you prefer)and whatever else you'd like. Just cook long enough to let the water and oil on the bottom cook away. We add teriyaki sauce for more flavor and then let cool. If you try to roll right away the wrappers will break. Once you've rolled the lumpia you can either freeze them for another day or cook 'em in oil until golden brown. Remember the meat inside is already cooked so all you have to do is brown them. Also with the wrapper, a lot of people have said they've had a hard time with wrappers breaking, my suggestion is to use the square lumpia wrappers because they tend to be a little thicker than the round once. You also don't have to wait until the wrapper is completely defrosted, as long as you can work with it you can start rolling right away. I also use a beaten egg to try to keep the seam closed  -  29 Dec 2002  (Review from Allrecipes US | Canada)


    Very good, but not the way I remember them. I could have done without the carrots, maybe less bell pepper too. May I suggest frying them in a shallow layer of oil instead of fully immersing them, to keep the inside ingredients from getting overly oily. I found banana ketchup labeled "banana sauce" in a Philipino grocery store. For those who have not tasted it, it's basically a sweet & sour & hot (or mild) mix of banana and cayenne pepper. It looks just like ketchup but it has no actual ketchup in it. It tastes better than you would think on lumpias. My son and I liked it so much we tried it on everything else we could think of, just to taste.  -  26 Jan 2003  (Review from Allrecipes US | Canada)


    My Filipina co-worker and her mother in law taught me how to make this, and it has become a party favorite. The easiness level depends on your deftness with the wrappers, but don't let it sway you away from trying this. They omit the beef and green pepper, and add celery and water chestnuts for crunchiness. To help the filling stick together, they add oyster sauce, which really gives it a great flavor. It is served with a spicy sweet and sour sauce that I am trying to get the recipe for, but your favorite from the store will due. I have never heard of or seen the banana ketchup, but I will be asking!  -  27 Dec 2001  (Review from Allrecipes US | Canada)