Reviewed: Nov. 2, 2008

OMG....these were sooooo good. The entire family loved them. Being military, we always have lumpia at parties and get-togethers. I had a craving for some and tried these. Perfect! I will make these again and again without changing a thing. Thanks a million for an awesome recipe!

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LAURENNTJ

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Reviewed: Oct. 28, 2008

Excellent! I will be making it again. Really worth making and trying for yourself.

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ConnieMendoza

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Oct. 26, 2008

VARIATION: Instead of shredded cabbage, use French cut green beans (thawed and dried, not canned). Add chopped up water chestnuts for texture if you like that crunch. Peanut oil is the best for frying this, I think. Also, the prep time wasn't as long for me... (?) Not sure why.

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Xinito

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 26, 2008

I used low-sodium soy sauce, but will definately use regular next time. This just isn't a good recipe to modify the sodium on. Go ahead and splurge!

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Debi

Home Town: Bristol, Tennessee, USA

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Reviewed: Oct. 23, 2008

Fantastic Recipe! Thank you! It was my first attempt making Lumpia and this recipe was fab. I substituted sausage for mince meat as a personal preference an it was a wonderful flavor. Burned my tongue eating these cause I couldn't wait for them to cool!

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goose1128

Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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Reviewed: Oct. 15, 2008

Close to what we had growing up a little different instead of carrots we used bean sprouts and added raisins. The raisins add a lot more flavor

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GWENBNN

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Reviewed: Oct. 11, 2008

These are so great,I swear to you, my husband asks for these at least once a week!

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clarissa

Cooking Level: Beginning

Living In: Manhattan, Kansas, USA

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Reviewed: Oct. 11, 2008

OMG! We make these all the time now.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Sep. 22, 2008

excellent recipe

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renee

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Sep. 20, 2008

Followed this recipe to a "T" Except I used wonton wrappers they were all I had. I have to admit I have never made these before and only eaten them twice, and I was nervous about adding cabbage because I thought the ones I tried did not have cabbage but its a wonderful compliment, tastes great!!! Still turned out amazing and even my filipino friend loved them, they were a hit!

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Jammin

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Aurora, Colorado, USA

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Reviewed: Sep. 7, 2008

The recipe is really easy to follow. I just cooked them and they were delicious. The only thing is that if you dont like spicy food much, only add 1/2 spoon of black pepper instead of 1 spoon. I really recommend this recipe. Jos

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Joselyn

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Reviewed: Aug. 29, 2008

WOW! I grew up in Hawaii and after being away for 15 years, I feel like I have taken a trip down memory lane. This recipe is delicious, and yes, they are much better than egg rolls. Instead of shredding cabbage and carrots, I buy the preshredded mixture in the bagged salad section. These are so easy to make and so delicious. These are asked for often at our family gatherings now that I have this wonderful recipe. Mahalo!

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Kym

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Reviewed: Aug. 27, 2008

These were a great hit at our daughter's graduation party this past weekend. I had tried making them a couple weeks ago just as a trial run to make sure I could do it and while it did seem kind of tedious and time consuming rolling them it was SO worth it for the enthusiasm everyone devoured them with. Of course even when it's good I have to tweak things for the fun of it and the second recipe we tossed in 1/2c finely chopped russet potato with the vegetables careful that we didn't let them get overcooked. Then, also, at the end added about 2/3c frozen peas that just cooked as much as the heat left in the mixture would do and they were perfect. I think I liked the second recipe more but hey...either way was totally wonderful. We did kind of a luau/asian menu for the party and these were THE hit! Really nummy.

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aunt sharon

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Aug. 3, 2008

Made this exactly per the recipe and served with sweet chili dipping sauce. Perfect!

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 25, 2008

filipino food isnt complete withourt lumpia!. i grew up having them around. we even had lumpia shanghai yesterday for dinner with steaming rice. there are so many variations of fillings you can use, "lumpia shanghai" are small lumpias about 3 inches long, "lumpia toge" uses monngo brean sprouts as filling, with a little ground pork/beef, "lumpia cebuana" uses sotanghon as fillings along with cabbage, carrots etc.,"fresh lumpia" uses semi cooked soft special wrappers (like crepes but unsalted and softer!) filled with fresh cabbage strips,little meat, carrots strips etc. my lumpia filling yesterday was a variation of ground pork, onions, garlic, salt and pepper, and mash potatoes. this gives the filling an extra sticky texture so it wont easily fall off or its a lot easier to wrap.

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gailyn

Cooking Level: Beginning

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Reviewed: Jul. 7, 2008

I made about 50 of these for our 4th of July block party and they tasted delicious. Definitely a 5 star recipe. I bought the lumpia rolls and they were really easy to roll. Next time I will use the spring roll wraps since these are easier to find (you have to go to an asian store to get the lumpia rolls). I am ready to make more. I used this exact recipe. Thanks for sharing.

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jz

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I took these to a 4th of July BBQ and everyone loved them! I actually substituted ground chicken for the pork and they tasted great!

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A. Hudnall

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

OH, YEAH!! You bet 5 stars!! I changed some: used turkey,extra cloves garlic (no powder) 4 stalks celery,mmmushrooms, bag o bean sprouts... I used skillet and sauce pan (cooks twice as fast), (this would be AWESOME with rice I didn't have wraps so we just ate the WHOLE thing!! -- I made it for 8 serv, but my husband and I wolfed it all in one dinner!!)

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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 12, 2008

This recipe is fantastic. Tastes just like what I had when I was stationed in Baguio in the Phillipines. I have been making these for years. Hint: To cut down on the labor, use egg roll wrappers instead of lumpia/won ton wrappers. Cut in half or thirds after rolling.

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Marty

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 11, 2008

My husband said these were the best eggrolls he's ever had. These are wonderful. Can't wait to make them again. Thank you for sharing this awesome receipe.

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