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Filipino Lumpia

SUBMITTED BY: LILQTPINAY23 PHOTO BY: michellej

"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."

RECIPE RATING:

Read Reviews (104)

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PREP TIME	45 Min
COOK TIME	25 Min
READY IN	1 Hr 10 Min
Original recipe yield 30 lumpia

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

DIRECTIONS

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.
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.
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

Reviewed on Jun. 23, 2003 by ALELI

This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a... MORE

Reviewed on Mar. 10, 2003 by Mr. Marco Salmon

As as child in my hometown, there was a large Filipino community. Therefore, I grew up on... MORE

Reviewed on May 4, 2006 by CookingMama

Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the... MORE

Reviewed on Jan. 25, 2004 by JOSIE

I liked the filling but thought it could have used a little more flavor. I didn't have the... MORE

Reviewed on Jan. 25, 2004 by LINDA MCLEAN

Positively delicious! (hey guys!) This makes a terrific appetizer, but my gang prefered this... MORE

Reviewed on Sep. 16, 2007 by CHELS

We really enjoyed these!! For variation, I added some diced shrimp and glass noodles...made it... MORE

Reviewed on Dec. 28, 2005 by vdubgirl79

This is a great recipe! However, I reccommend adding 1 head of cabbage and 4 medium sized... MORE

Reviewed on Jan. 25, 2004 by TrekkerD

I've tried the other Lumpia recipes on this site and they do not even compare to this one.... MORE

Reviewed on Jan. 25, 2004 by EMESSINA

My boyfriend is Filipino and I've eaten lumpia at every party and get-together we've had with... MORE

Reviewed on Jan. 25, 2004 by MAKEBELIEVE

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