I want to put this on the blog so I can remember what I did because these turned out awesome and are easy to make. It was my first time making them myself. I’ve eaten them many times. All in all, I approached this with a great deal of trepidation, but it turned out to be a lot easier than I thought and I’m well-pleased with the results. It’s something I should make again. I put a lot of notes at the end.

  • Ingredient List
  • 1-2 Tbsp. cooking oil
  • 1 lb. ground pork
  • 1/2 cup minced onion
  • 3 minced garlic cloves
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced cabbage
  • 1/2 cup chopped green onion
  • Salt and pepper
  • 1 Tbsp. soy sauce
  • Lumpia wrappers (14-15 should do it), thawed
  • Cooking oil for frying
  • Sweet Chili Sauce

Coat the bottom of a skillet with cooking oil and fry the ground pork until no longer pink. Remove from skillet to bowl. Strain off, and discard, all but a couple tablespoons of fat. In the skillet, stir fry onion and garlic until onion is translucent. Stir in vegetables, cooked pork, salt and pepper, and soy sauce. Keep the skillet over heat just a little while to soften the vegetables slightly. They will continue cooking off the heat. Remove from heat and let cool to room temperature.

Set a lumpia wrapper in front of you and place about 3 Tbsp. of filling near the bottom of the wrapper sheet. Roll up a little way, then fold in the sides to make an envelope. Dap the remaining wrapper edge with water and continue rolling. Check to make sure the seam is sealed.

Set the roll onto a plate and go onto the next one. Once you’re finished with the rolls, heat about 1/2-1″ oil in a skillet medium-hot. Using tongs set lumpia into oil. Turn to another side once the first side is brown and continue this way until the roll is brown all over. Remove from skillet and set on paper towels to soak extra oil. Wait till they cool off a little before dipping in Sweet Chili Sauce and wolfing down.

  • NOTES
  • I use real lumpia wrappers. They are round, about 8″ diameter. They came in a box that was supposed to be frozen, but was thawed by the time it got into my house. I kept the box in the refrigerator for a couple days and they worked just fine. There was no indication of how many were in the box, but my estimate is more than 30. This recipe made 14 lumpia. Lumpia wrappers are incredibly thin. I watched a video of how they’re made and basically the dough is just smeared across the frying pan and then peeled off. Thank goodness the box of wrappers has plastic between each wrapper. The plastic sheet may be thicker than the lumpia wrapper itself.
  • Online I’ve seen that many people use egg-roll wrappers instead of lumpia wrappers. I cannot speak to that as I’ve never tried it.
  • The good reason for using cooked filling ingredients, rather than raw, is that you can fry the lumpia quickly and get that nice crispy outside texture without worry that the meat is cooked through on the inside. The frying part of this went very, very quickly on a fairly high oil temperature.
  • Once you dab water on the lumpia wrapper you need to finish rolling it immediately or the wrapper disintegrates. Just sayin’.
  • My friend who makes these a lot uses pork, carrots, cabbage, and french-cut green beans. The filling recipe is flexible and I think every family has their own way of doing it.
  • I read online someone said the filling is easier to work with if it’s been refrigerated. That sounds right. I think you’d end up with more uniform rolls and could make them larger.
  • Also, I read that you can very easily freeze the lumpia rolls before you fry them, just make sure to separate with wax paper or something like that so they won’t stick to each other. Don’t thaw first, but be careful of spatter while you’re frying frozen food. You might have to fry at a lower temperature, too, but I’m not sure as I have not tried this.
  • Lumpia was our dinner and two of us ate a dozen of them.