Reviewed: Jan. 22, 2011

We have made these several times. Easy once you get the hang of it, and baking them turned out just as well.

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5 users found this review helpful

Reviewer:

janaluwho

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Dec. 27, 2010

That's weird that she brought it fm Japan, considering it's a philipino dish. I hve been looking all over for good recipe for these and this is a pretty good one. Use to have these all the time.

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6 users found this review helpful

Reviewer:

chefjake

Cooking Level: Intermediate

Home Town: Aberdeen, Washington, USA

Living In: Clinton, Missouri, USA

Reviewed: Dec. 5, 2010

I only give this a 3 because I find that if you cook the meat prior to frying the lumpia it makes the meat more dry than if you just roll it raw. I prefer to mix all my ingredients and then use about a heaping tablespoon (spoon, not measuring device) to put onto my lumpia wrapper, roll it, then freeze or fry it.

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8 users found this review helpful

Reviewer:

mele0429

Reviewed: Feb. 2, 2010

i have made this dish many many times. my grandmother brought it home from philipines when my grandfather was in the war. but instead i only use ground beef, green peppers and onions, and i bake them in the oven at 325 for about 10 mins helps reduce the amount of oil. i never have leftovers when i make this.

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18 users found this review helpful