Reviewed: Nov. 20, 2003

this was a big hit with my family and friends who have never tried lumpia. i had to use eggroll wraps as there are no asian markets in the area. but when i was in the PI i remember that they were a lot smaller..are the lumpia wraps smaller?

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MAKEBELIEVE

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Reviewed: Nov. 11, 2003

this lumpia is better than those made by my relatives. great job.

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ACAWLEY1

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Reviewed: Sep. 21, 2003

DEE-LI-CIOUS! I followed the recipe to the letter exept for the soy sauce. I didn't have any so I used a bit of Yoshida terriaki. It was quite good. I did quite a bit of "test tasting" during the cooking that I was full by the first one. I liked this recipe alot, glad I found it!

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KLIMBER35

Home Town: Battle Ground, Washington, USA

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Reviewed: Jul. 29, 2003

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.

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EMESSINA

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Reviewed: Jun. 13, 2003

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.

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ESAZAMA

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Reviewed: Mar. 13, 2003

This recipe was excellent!!! It was very easy to make and it is a hit with my family and friends. They freeze really well too!!

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mrsheard

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Reviewed: Feb. 22, 2003

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.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2003

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 21, 2003

DON'T BE AFRAID! Make these! I did and they are delicious. They were VERY easy to make and assemble. Ingredients were easy to find. I used pre-shredded "fancy" cabbage and carrot match- sticks to save on time. I used about 1.5 cups of cabbage in the "meat mixture" and still would prefer more. The flavors were perfect. Make these ahead of time and freeze; fry up right before serving. They stay HOT for a long time. Great recipe. Will make again and again. Thanks!

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JacToo

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2003

My mom is Filipino and she said this was how she made lumpia!! I took it to a Sunday School party and it was a huge hit! I've been instructed that I can bring nothing else to SS parties!!

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CINDYLOU67

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Reviewed: Jan. 28, 2003

Born and raised in Hawaii, I ate alot of Lumpia's. This one wasn't to my liking, but it may have been because of the wrap. Where I live they don't have Asian Markets to buy the wrappers you need. I had to use Egg Roll Wrappers which is not what you use for Lumpia, it's thicker than the traditional Lumpia Wrappers. But, my husband took it to work and all 20 were guzzled by his co-workers within 5 minutes. They loved it!!

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HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Jan. 27, 2003

This was delicious, I confess to a small modification. I added about double the cabbage and then I added about 2 tbsps of sugar to the filling. It didn't sweeten it so much as smooth out the flavors. Lumpia wrappers are time consuming to separate, but very tasty. I have made this several times and keep getting happier with my efforts. I substituted chicken for the pork and wonton wrappers for the lumpia wrappers once and they were still good. My 3 year old must have an asbestos mouth, because she grabs them up as fast as she can get her hands on them and they disappear. This has already become a favorite around here. Thanks Christina!

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Amy

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Oct. 4, 2002

Thank you for this wonderful recipe. My grandma Talin used to make these and they were delicious, but I never got her recipe. I remember her adding a handful of raisins to the filling, too..maybe not traditional, but very tasty. Also, we dip our lumpia in banana ketchup (sold in Asian markets).

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LOGAN89

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Reviewed: Oct. 4, 2002

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.)

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ALELI

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Reviewed: Oct. 4, 2002

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 ? :)

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