Wednesday, October 30, 2013


What do you know about lumpia?  I never knew much about it, other than anyone who ate it raved how good it was.  It wasn't until some friends made it that I realized what it was.  It was AWESOME!
My husband also has a Filipino co-worker who makes them for him on occasion and he just RAVES over them.  Funny, NONE ever seem to get home to his adoring, WIFE, but that's OK but his adoring WIFE now knows how to make her OWN!  Pffft!

From what I gather from some of my readers, my version is a pretty plain Jane variety.  I actually look forward to experimenting more with them next time but I wanted to get a good, generic version down, well.  I hope that you give these and try, and even experiment with them.  You can make the mixture and wrap them with the meat raw and then it cooks when they are fried.  This kind of makes me cringe  on a "just in case" basis, so I cook my meat first.  I believe from what I have seen you want them very thin, no matter which way you do them, but that being said, I am sure there is plenty of time for the meat to cook if you choose to do it raw.  (fingers crossed)

I also am advised after you roll up your lumpia, you can freeze them in an airtight container and just take some out when you want them and they will last up to a month.  Anyone else ever tried this?  Let me know in the comments or let me know if you have a great filling combination!  I would LOVE to learn more!

UPDATE: They are perfect frozen and just taking a few out when you want them.  I have now been blessed to have 2 different batches of of lumpia from Lacretia (my husbands coworker) and oh my goodness.  Perfection.  Also, in my photo, it appears I used egg roll wrappers on accident.  You should use spring roll wrappers.  Although I swear I did, but they don't look like it, and well, anyway, get up with the lumpia making!

What you will need:
1 lb ground pork
1 carrot finely grated
2 green onions sliced fine
1-2 tbsp soy sauce
2 tsp garlic powder
1 pkg spring roll wrappers

Combine all ingredients in a large skillet.  Brown/cook until pork is completely done and all ingredients are soft and well combined.  Let cool!

After mixture has cooled, it is time to get making your lumpia.  You can either use the shells whole, for your lumpia, or as I did, and cut them in half diagonally and wrap them that way.  I prefer that method, and it is the one I see most used.   Add a tablespoon (approximately) of your filling, like I did below.  Roll 1/2 roll, and then pull the sides in, and continue to wrap.  Using 1 beaten egg to seal the end.  It may seem that you don't need to, but just do it, the grief it causes if you don't is annoying!  Do this until all lumpia are wrapped!  Please on a platter and cover with plastic wrap and refrigerate until ready to fry them!

To Fry:
Add oil to a medium saucepan.  You need about 2 inches of oil.  Heat to 350 degrees.  Your lumpia filling is already cooked so all you need to do is heat the inside and fry the shell.  Add about 4 at a time, and watch closely, they won't take long, when they are golden brown they are ready!  Make sure to place on a platter with paper towels to drain the grease!

Dip these bad babies in some sweet chili sauce and got a HIT on your hands!

Your "lumpia lovin'" Chefwannabe


  1. Love Lumpia... a friend showed me how to make them, and I like dipthemina mixture of soy sauce, vinegar, and siraccha.....yum!

  2. Thank you Chris, i want to try this soon