Filipino Lumpia

SUBMITTED BY: LILQTPINAY23 PHOTO BY: Michelle J

"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."

PREP TIME	45 Min
COOK TIME	25 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 30 lumpia

USMETRIC

About scaling and conversions

INGREDIENTS

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

READ REVIEWS (93)

DIRECTIONS

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.
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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 23, 2003 by ALELI

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.)

20 users found this review helpful

Reviewed on Mar. 10, 2003 by Mr. Marco Salmon

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 ? :)

13 users found this review helpful

Reviewed on Jan. 25, 2004 by JOSIE

I liked the filling but thought it could have used a little more flavor. I didn't have the lumpia...actually this is the first time I've heard of lumpia. I couldn't find any at my local supermarket, but I had plenty of wonton wrappers in my fridge. We made mini-eggrolls with them and ate every one! I made a dipping sauce out of orange marmalade, dijon mustard and horseradish to taste. Thanks for submitting Christina.

10 users found this review helpful

MORE MEMBER REVIEWS