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.

Recipe Summary

prep:
45 mins
cook:
25 mins
total:
1 hr 10 mins
Servings:
15
Yield:
30 lumpia
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

168 calories; protein 7g 14% DV; carbohydrates 11g 4% DV; fat 10.5g 16% DV; cholesterol 23.2mg 8% DV; sodium 287.8mg 12% DV. Full Nutrition
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Reviews (390)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.) Read More
(517)

Most helpful critical review

Rating: 3 stars
01/25/2004
Not to keen on the flavor...I'm still going to search for what I was introduced as a Lumpia. I'm sure there are lots of recipes out there...I just need to find it. Also I could only get egg roll wrappers....I really wanted spring roll wrappers. It really makes a difference in taste. Read More
(10)
492 Ratings
  • 5 star values: 382
  • 4 star values: 89
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/23/2003
This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.) Read More
(517)
Rating: 5 stars
01/25/2004
My boyfriend is Filipino and I've eaten lumpia at every party and get-together we've had with his family. This recipe is the closest thing to the lumpia his mother makes. The only changes I tried were to half the green onions and add in 1/4 cup chopped fresh green beans, omit the salt and use low sodium soy sauce and add 2 tsps Adobo seasoning to the meat. This adds a little more flavor without too much extra salt. I also doubled the recipe and made beef, beef and pork, and just pork lumpia. We like the mixture of beef and pork best! We also dip our lumpia in a sweet chili sauce, which can be found in any asian market. This is a GREAT recipe! Thanks Christina. Read More
(432)
Rating: 5 stars
05/04/2006
Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favorite recipes from this site so far. I've made these with shrimp/pork mixture and they are even better. Read More
(330)
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Rating: 5 stars
02/04/2013
This is a great base recipe. Lumpia recipes are flexible and you can add or subtract whatever you want. Traditionally the raw meat is mixed with the spices, rolled, and cooked. One advantage to precooking the meat is you can add more spices/ingredients to taste after the meat is cooked. Before I remove the final mixture from the stove I will add dashes of soy sauce, oyster sauce, and sesame oil until it tastes the way I want it. Another good tip is to let the final mixture sit over night. This makes a big difference in the following: 1. the juices/spices coagulate and soak into the meat giving a much nicer flaver 2. Rolling is much easier because the filling is no longer wet and soaking into the wrappers 3. Since the wrappers don't absorb all of the moisture, they brown very slowly and you get a super crisp lumpia without over browning the outside and blackening the ends. Thanks again for the recipe!! Read More
(143)
Rating: 5 stars
12/29/2005
This is a great recipe! However, I reccommend adding 1 head of cabbage and 4 medium sized carrots. The extra veggies just seem to add to the flavor and turn out just like I remember them from when I was a child. I also reccommend trying a apple cider vinegar and garlic dipping sauce--4 cloves garlic to 1 cup apple vinegar. Thanks for the great recipe!! :) Read More
(118)
Rating: 5 stars
03/10/2003
As as child in my hometown there was a large Filipino community. Therefore I grew up on Lumpia. ( They are so superior to Chinese eggrolls. ) Also Lumpia wrappers are readily available in most Asian markets. Perhaps for this good review in return the submitter Christina could add on this web site a recipe for pancit?:) Read More
(92)
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Rating: 5 stars
01/25/2004
Positively delicious! (hey guys!) This makes a terrific appetizer but my gang prefered this as part of their meal. I'm fortuante to have a terrific Asian market in the area so the wrappers were easy to find. (by the way there is a pancit recipe on this site) Also wonderful! Thanks so much Christina! Read More
(62)
Rating: 5 stars
08/31/2010
For those who can't find lumpia wrappers, you can make your own. it's just equal parts of rice flour and water. use a nylon pastry brush to 'paint' the batter on a large skillet and take the pan out of the fire once it's dry. just flip the cooked wrapper on top of some parchment paper and put on your filling. Whenever I cook lumpia, I prefer to use fresh wrappers because I can adjust how thick or thin I want the wrappers. Read More
(51)
Rating: 5 stars
01/25/2004
I've tried the other Lumpia recipes on this site and they do not even compare to this one. These turned out delicious! Everyone in my family absolutely loved them. I even froze half of them and cooked them a couple of weeks later and they tasted just as good as the first batch. Thanks for this great recipe! Read More
(47)
Rating: 3 stars
01/25/2004
Not to keen on the flavor...I'm still going to search for what I was introduced as a Lumpia. I'm sure there are lots of recipes out there...I just need to find it. Also I could only get egg roll wrappers....I really wanted spring roll wrappers. It really makes a difference in taste. Read More
(10)
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