Have you ever had lumpia? Have you even heard of lumpia? It's a delicious Filipino pastry much like a spring roll. Its lovely taste and (relatively) easy prep has made it one of the staples in Filipino cooking. And now, thanks to reader jennifer76, you can make it in your own home! To check out a delicious lumpia recipe (complete with pictures), read more
Recipe submitted by jennifer76
Lumpia is a Filipino style egg roll. We had a friend who used to make KILLER lumpia for bbq's back in Hawaii, but since she's going all Marie Barone on me and slacking on getting me the recipe, I had to resort to the Internet. I found this recipe on AllRecipes.com and tweaked it a little bit.
♥ 1 tablespoon sesame oil
♥ 1 pound 93% lean ground beef
♥ 1 heaping tsp crushed garlic
♥ 3/4 cup chopped onion
♥ 1/2 cup finely grated carrots
♥ 1/2 cup thinly sliced napa cabbage
♥ 1 heaping teaspoon ground black pepper
♥ 1 teaspoon salt
♥ dash garlic salt
♥ 1 teaspoon soy sauce
♥ 30 lumpia wrappers
♥ buncha canola oil for frying
In case you're not familiar with napa cabbage...
Here it be.
Chop up your veggies.
Why did I take a picture of this?
Heat 1 tbs sesame oil in a large skillet over med high heat. Brown hamburger. Make sure you break it up into small pieces.
No chunky meat.
Remove the meat from pan. If you use 93% lean hamburger meat, you shouldn't have to drain the pan. Add garlic and onions and cook for about 2 minutes. Stir in the cooked meat, carrots, and cabbage. Season with pepper, salt, garlic salt, and soy sauce. Stir just long enough to unclump your grated carrot then remove from heat. Set aside to cool.
You should be able to find lumpia wrappers in the frozen section of your grocery store. Probably near where they keep the pot stickers, gyoza, egg rolls, etc... You REALLY want the individually separated kind. Rolling lumpia is very much like rolling burritos.
You can keep them in your fridge. They have to be thawed before you use them.
Peel off the paper CAREFULLY.
Put about a tablespoon and a half of your filling near one end of the wrapper.
Make sure you leave space on either side.
Fold over the edge and squeeze the filling into a thin tube.
Ignore the Christmas themed plastic wrap on my counter.
Fold each side of the wrapper in.
Then roll, roll, roll...just make sure you keep it very tight. Wet the end of the wrapper to seal.
You'll want to roll them all before you start frying, as they cook VERY quickly. Cover them with plastic wrap as you go, so they don't dry out. Heat a heavy skillet over medium heat with canola oil to 1/2 inch depth. Use your tongs and slide 3 or 4 lumpia into the oil. Fry for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels over a cookie cooling rack.
Just for y'all, I worked on my presentation this time. 
Of course, the fam just got theirs dumped on a plate.
You can also make dessert lumpia. Cut a peeled banana in half, then quarter the halves. Put a quarter in a lumpia wrapper. Add lots of butter, sprinkle some sugar then cinnamon. Roll and fry like the others. Just keep them separate or you'll never know what you're gonna bite into. 
I forgot to take a picture of the dipping sauce. We like to use Jafran Sweet Chili Sauce but I forgot to buy it. So I just made our gyoza dipping sauce with sesame oil, soy sauce, rice vinegar, minced garlic, minced ginger and chili garlic sauce.
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1YeA!!!Congrats Jen on your featured recipe! EVERYONE needs to make these. They're yummy and addicting.
2those look fantastic! also, i really like the way you posted the recipe complete with pictures for each step. makes it easy for a novice cook like myself!
3Absolutely amazing- I wouldn't be scared to make this now.
4Love lumpia! It's a staple when my family gets together. Although, I've never made them with round wrappers. We've always used square. I know there's no difference in taste, but when preparing is there a difference?
5These are so yummy! My dad just re-married a woman from the Phillipines and she made these for me over the summer. This is a great post and your pictures and directions are great!
6wow this looks amazing! i totally want to cook this now (and then devour them all).
7Wow, sarap!
It's so hard to get this recipe right! Thanks for the recipe and step by step instructions!
8I love lumpia! My mother-in-law is from Manila and she always made these for my husband when he was a child, so she taught me how to make them so I could carry on the tradition. I always make them around the holidays because they bring back such good memories for my husband.
9While this is a more traditional recipe, we make them with more meat and without the cabbage and carrots, plus we use the square wrappers.
I always make a huge batch and then freeze them. That way you can take out as many or as few as you need and fry them up for a quick dinner or snack.
I don't think I've ever had lumpia in the Philippines that *didn't* have equal parts beef, pork and chicken in them; but frankly I'd personally prefer this recipe better. The mixed meats always freaked me out.
10Oooh wow! Thanks, Yum!! Thanks, everybody!
A geek - I can't imagine you're ever scared in the kitchen!
11Mmm, yummy, I can't wait to try this recipe. Thanks!
12Great recipe...my kids really loved it!
13Wow, i didnt know that Philipines has lumpia too. In my country, Indonesia, they have lumpia too. The famous is one is called Lumpia Semarang, Lumpia basa (not fried). They put bamboo shoot inside with chicken, and other veggies.. plus seasoning it's so yummyyyy too.
But there is also Lumpia Jakarta, (the capital city) which they put rice vermicelli or soun inside with meat (beef or chicken) and veggies. and we ussually eat it with small green chilli (cabe rawit) which is very very very hotttttttt ( i dont like it's too hot)..... sometimes dip with peanut sambal sauce (which is very yummy) or Thai chilli sauce
I love lumpiaaaaaaa..........!
This is the picture ( i found it in the internet)
14almost the same with Philipines lumpia.
cool and very pro pictures. love ur nail color too. the recipe sounds yum.
15Yummmmmm!!!!!
16I never knew about that cabbage thing.
My mom makes hers different.
And you can tell the difference.
Instead of beef she puts ground turkey.
Adds, shrimp [cut into small pieces] & water chestnuts [canned].
You mix everything [RAW] into a bowl with seasonings.
I think she adds oyster sauce too.
[If you wanna know what it taste like to see if u need to add anything just cook a spoonful of the mix into some oil and then taste it to see if its good.]
So after that ... you wrap it, if you roll a long lumpia just cut it in half and your done.
and then you fry until golden brown.
TADAAAA, LUMPIA! More healthier. Hehehe.
oh and for the banana lumpia, its called TURON [TU-rOWN] Some people add Jackfruit [langka] inside.
17I just made lumpia the other day, it's so good. The recipe we use is much different though & we use pork instead of hamburger.
18My mother has stacks of these in the freezer for easy reheating. She's def the lumpia lady around here.
19I love your step by step instructions & photo! Very helpful. I can't wait to try this recipe.
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