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Filipino Lumpia

Filipino Lumpia

  • Prep

    45 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
LILQTPINAY23

LILQTPINAY23

This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
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Reviews

ALELI
379

ALELI

6/23/2003

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.)

EMESSINA
305

EMESSINA

1/25/2004

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.

LatinaCook
277

LatinaCook

5/4/2006

Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favorite recipes from this site so far. I've made these with shrimp/pork mixture and they are even better.

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