Filipino Lumpia

Filipino Lumpia

32
Jen 0

"My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to Pansit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets."
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Ingredients

1 h 10 m servings 365 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
  2. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
  3. Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
  4. You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

32
  1. 35 Ratings

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Most helpful positive review

These are lumpia's are very good, but in my family we call them Shanghai lumpia. Regular lumpia to me are a little easier to make. In my family we used ground beef and cook it before rolling i...

Most helpful critical review

Last night we followed this recipe to the T, what we ended up with was bland and burnt food that was not cooked in the middle and we had to microwave to get it cooked. Reason why was because 2 t...

These are lumpia's are very good, but in my family we call them Shanghai lumpia. Regular lumpia to me are a little easier to make. In my family we used ground beef and cook it before rolling i...

Very good, but not the way I remember them. I could have done without the carrots, maybe less bell pepper too. May I suggest frying them in a shallow layer of oil instead of fully immersing t...

My Filipina co-worker and her mother in law taught me how to make this, and it has become a party favorite. The easiness level depends on your deftness with the wrappers, but don't let it sway ...

In my family, we use chopped green onions instead of regular onion. It also helps to mix the meat with an egg or two (1 egg per pound of meat), and then seal all the edges with egg as you fold ...

This recipe was pretty good; however, I added some basic spices, such as salt, pepper, and garlic powder. The key is to keep the lumpia thin, about as big around as your finger. I also added a f...

I cooked my beef and pork before I added the veggies. I also added about 1 tbl. of soy and one egg to the meat and veggie mix. The square wrappers work the best. Make sure to seal them well with...

Heavenly!!!! These were the best I've ever tasted. I used egg roll wrappers as I had a hard time finding lumpia wrappers. Thank you for the recipe.

If you can't find lumpia wrappers, you can substitute with spring roll wrappers. They work well. Also, banana ketchup can be found at most asian markets. I also make lumpia with ground pork a...

YUMMMMMMMMMMM is all I can say!!