| Yield: | 15 lumpia |
| Yield: | 15 lumpia |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound lean ground pork
- 2 cloves garlic, minced
- 1 onion, sliced
- 1/2 lb green beans, julienned
- 2 carrots, julienned
- 1 tablespoon soy sauce (optional)
- 1 cup bean sprouts (optional)
- 15 lumpia wrappers, square or round
- Salt to taste
- Serving suggestion: Sweet and Sour or Vinegar and Garlic Dipping Sauce, recipes follow
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/2 cup water
- 2 tablespoons sugar
- salt to taste
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/2 cup white vinegar
- 3 garlic cloves, crushed
- Salt and cracked black pepper to taste
Instructions
- Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
- To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
- Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
- In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
- Mix together all ingredients.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 180 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 21 mg |
| Sodium | 540 mg |
| Serving Size | 1 of 15 servings |
| Calories | 180 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 21 mg |
| Sodium | 540 mg |
Reviews
This recipe is delicious. My friend liked them so much he had me make a second batch. The sweet n sour sauce tastes good with this recipe, but i personally would like to taste it with traditional sweet n sour sauce and see how that compliments the flavor. I did not make the garlic sauce.
Amazing I always use peanut oil because I love the flavor it adds to any deep fried dish. Also, just for fun, I threw in some toasted sesame oil along with the pork mixture. I just used the cheap circular spring rolls found in the Asian section at Sprouts Supermarket.
Question… can these be made in an air fryer?
Simple. Taste ok. Fast weekday substitute for traditional lumpia, which usually seems like an all day affair.
Excellent! This is the true lumpia minus the optional bean sprouts. I used to indulge in these weekly in Charleston, SC and this recipe brought me back. I have made different types of lumpia over the last 20 years, but this is how I remember the authentic lumpia. My husband had never eaten lumpia and loved it. I did add a few spices and a little extra soy. Perfect! Thanks for the recipe!
LOVE this recipe! Adding vegetables to the lumpia is very important (instead of making the all-meat kind you see at most Filipino restaurants. The type of wrapper you use can also make or break this dish. Be sure to use the Simex brand: It’s light, strong and fries up nice and crisp.
Wow! That was so much easier than grandma’s recipe! THANK YOU so much Carlita!!!
Yummy!! This was really easy to make. I left out the bean sprout, and used half a can each of carrots and green beans. Super simple way to make a special dish everyone loves. Next time I might try shredded pork instead of ground pork.
I made this recipe a few years ago for my family party that is full of Filipinos. I never made lumpia before, but I was really hoping this recipe would impress my relatives. Overall, the lumpias came out DELICIOUS! Everyone told me that they were the best lumpias they’d ever had! I did have to squeeze out all the extra water from the salt hitting the cabbage; I did that like 5 times until the mixture was completely dry. I think it really helped the filling.
Great. I added more soy sauce and fried in Shortening for extra crispiness and less oil. I did not add bean sprouts, there is only so much room in a wrapper before they tear.