Reviewed: Oct. 2, 2009

it tates good..

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cecille

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Reviewed: Sep. 4, 2009

Love it, I just added more garlic and onion to mine for more flavor. Thanks for the recipe!

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bajablueangel0116

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Reviewed: Jul. 31, 2009

Yummo! Even better reheated!

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DEEDS678

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Reviewed: Jul. 27, 2009

I have been making lumpia for years now using all pork, all ground beef and even all ground turkey for the filling. The pork filled lumpia came in first for taste with the ground turkey coming in second. Check the lumpia wrappers for mold before you check out in the grocery store. Experience has taught me that the lumpia wrappers either need to be used almost immediately or frozen for future use as soon as you get them home. They mold easily and I have bought my fair share of unchecked moldy wrappers home. It is really important to only put about a pinkie's worth of filling in each wrapper as these cook up pretty quickly and you want to make sure these are done completely. Sometimes I cheat using store bought shredded carrot and cabbage cole slaw mixture and a half a medium onion for the vegetables. Oh and dont forget to pull all of the wrappers apart before you start rolling (a huge time saver). Just remember to cover them back up with a dry dishcloth as to prevent drying out while rolling. I always create an assembly line using about 7 wrappers at a time quickly stuffing, rolling then sealing them. Sweet Chilli Sauce is a must have for dipping. It can usually be found next to the sweet and sour sauce of any grocery store while the wrappers can be found in the frozen section. Both can be found at just about any international grocery store. Cook some lumpia now and freeze the rest for a later date.

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BABYLADY907

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Reviewed: Jun. 18, 2009

Wonderful! I love the sweet carrot to balance the saltiness of the soy. But I prefer a shred to a grate to give more texture and color. And getting the lumpia into uniform shape takes a bit of practice! But SO worth the effort!

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Jun. 9, 2009

The flavor is outstanding and very authentic! The only criticism I have is that if you are indeed going to use spring roll wrappers, you need to brush them with olive oil and bake instead. If you fry them, they are likely to not meet your expectations.

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SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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Reviewed: Feb. 2, 2009

This was the closest to my mother's and aunt's lumpia I have tasted. I would cut back on the salt quite a bit and I tried the spring roll wrappers (rice flour/tapioca wraps) and they did not turn out. I need to find actual lumpia wrappers.

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Gary C.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Dec. 17, 2008

These are great with sweet chili sauce!

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dawn

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

so yummy!

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renee

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Aug. 11, 2008

I substituted the ground beef for additional ground pork and omitted the grated carrots. My family throught it was great.

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jul. 22, 2008

Great recipe I think that beef/pork lumpia is one of the best versions. I usually steam some white rice and add it in as well.

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Godiva Goddess

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 21, 2008

Very good recipe. Omit the salt though.

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savantsrn

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jun. 30, 2008

Very good recipe but I didn't have spring roll wrappers so had to use wonton wrappers.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 29, 2008

AMAZING!!! way better than our favorite place here!!! I used only pork and lumpia wraps (I found them at my regular grocery store non problem). Thanks for the recipe. I have been cooking Italian food for a few people in exchange for some lumpias but never got them back from them :( well, now I do not need them, I can make them myself!!! they are super easy and super yummy!!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 19, 2008

great recipe. now i don't have to bug my philipino friends to make them for me. i made them and froze them so they were on hand when i needed them. just go from freezer to hot oil. so good......

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cookingfor6

Cooking Level: Expert

Home Town: Kitanakagusuku, Okinawa, Japan

Living In: Fort Stewart, Georgia, USA

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Reviewed: May 16, 2008

I love lumpiang shanghai, and this is a good recipe. However, I definitely only use ground pork because the beef is too heavy, in my opinion. I also add minced water chestnuts, and that gives a little more texture. I have used green onions in place of regular onions, too, and either way has been good.

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BernieG

Cooking Level: Intermediate

Home Town: Quezon City, Quezon, Philippines

Living In: Mckinney, Texas, USA

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Reviewed: Dec. 27, 2007

yessss. finally someone else who makes the lumpia with just the meat =D!

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YummyTummy

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

I am filipino and this recipes reminded me of home. I made a few changes though....I used actual lumpia wrappers intead of spring roll wrappers. They're harder to find, but they change the texture. It's a little crunchier and the paper is a little thinner (which is a bit truer to what it should be). However, if you do this you need to use an egg as a way to close the wrapper. I as well only put one tablespoon of salt. Other than that....it was great....

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