Filipino Lumpia

Filipino Lumpia

287
LILQTPINAY23 2

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 168 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.

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.
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Reviews

287
  1. 361 Ratings

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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. Re...

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 tr...

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 ...