Reviewed: Nov. 8, 2009

Very Good! Every one enjoyed. Will make again. We used a sweet chili sauce to dip them in and it made it even better

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Reviewed: Nov. 5, 2009

This is a true lumpia recipe!! I like to make the filling the day before and refrigerate it overnight. That helps flavors to meld better. My Favorite!!!!

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JEROMI

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 2, 2009

This is a great recipe, I'd say pretty close to a dear friends grandmothers recipe! Added 2 egg whites and water chestnuts. Also mixed 1 lb ground pork and 1 lb ground beef ... which meant I needed to pretty much double the recipe. Great combination!!! I loved it, family loved it, grandparents love it ... thanks for sharing.

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NiC.o.LiCiouS

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 2, 2009

I have been making this recipe since my high school cooking teacher in Hawaii taught us how. It's absolutely delicious! We use hamburger instead of pork, and usually serve it with a choice hot mustard or soy sauce which is easily made with regular mustard and fine horseradish. It also makes great hors de vers cut on the bias and lined on a tray or stacked on a plate for a meal. Great snack for Super Bowl parties, in fact it's requested at our yearly party, easy to make ahead and freeze wonderfully so you can just drop them in the oil the day of the party and fry them up!!!!

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wendelyn

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Reviewed: Oct. 24, 2009

These were so good! For mine, I used ground turkey and I used a confetti coleslaw mix to sub for the cabbage and carrots (I don't eat cabbage hardly ever) so then I just added a bit more shredded carrots and they were delicious. My mom who is very picky with anything out of the realm of classic american foods loved them!

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crissywissy

Cooking Level: Beginning

Home Town: Clinton, Mississippi, USA

Living In: Fountain, Colorado, USA

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Reviewed: Oct. 13, 2009

Big hit with daughters and then even bigger hit at a party....can't wait to try filling in lettuce wraps--friend compared the filling to PF Changs!

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SouthernFriedFun

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Reviewed: Sep. 30, 2009

This was awesome! I tried this fried as written, as steamed dumplings, and as a lettuce wrap. All three preparations were delicious but I have to say that my favorite way of eating this was straight out of the pan! The recipe made more than we were going to eat so I refrigerated some of the filling and ate it the next day heated in the microwave. The best!! Also served homemade fortune cookies from this site. How fun!

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LazyCook

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Sep. 1, 2009

very good, even the Filipino nurses at my job liked them

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My2boyz

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

Excellent! I used the springroll wrappers found in the frozen section of the grocery store. After all ingredients were cooked I put them into my food processor for a few pulses. This made a great consistency for the filling. These are a lot of work, but well worth it. They freeze well too.

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trish1870

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2009

This was great. I doubled the recipe to make 60 but there wasnt enough filling. I used a little more then a pound of pork and a little more then a pound of beef. Grated the carrots and left out the salt. We used sweet chili sauce which was a perfect dip. We will make them again...and again.

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Amber R.

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Reviewed: May 29, 2009

Loved this one. Used grated carrots and chopped the green onions a little chunkier for our taste - it was great! Will try to bake it at the 425 like someone mentioned to lighten it up a bit - but it had a great taste. Used eggroll wrappers and got 32 big lumpia out of it with enough filling left over to make some killer fried rice to go with it! Thanks for sharing - I'm making it again soon!

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JoyfulGeorge

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Reviewed: May 26, 2009

Exactly what i was expecting when i think of lumpia, wouldn't change a thing!

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Ariel

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Reviewed: May 1, 2009

sooooooooo goooooooood

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hanie

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Reviewed: Apr. 24, 2009

Made this for my daugthers birthday she loved it.

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teddybear

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Reviewed: Apr. 20, 2009

Easy and very delicious!

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2CHAE

Cooking Level: Expert

Home Town: Frazee, Minnesota, USA

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Reviewed: Apr. 16, 2009

Excellent! I made my own Lumpia Wrappers too! Had not heard of Lumpia until today - now I'm hooked!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 9, 2009

This is awesome! I have been given great lumpia by a filipino friend but he was not willing to share the recipe! I was so happy to find a recipe to rival his!

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laurscookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

Great recipe however it does not make 30 lumpia. I recommend to double the recipe. I made these for work and they went in 1 hour

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shawna

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Reviewed: Apr. 6, 2009

As my Mom says when I first made this, "You've perfected the recipe." This is really the best recipe I've used ever. However, I did some changes: I used 1/2 cup of chopped water chestnuts instead of cabbage (for crunch!) and added 1 additional clove of garlic. And I didn't cook the meat first -- I placed the raw pork in the wrap, and fried them a little longer (medium heat 'til it's golden brown). And everyone (Filipinos and non-Filipinos alike) LOVE IT!

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