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Filipino Lumpia Recipe

Updated on August 2, 2012

Lumpia is definitely a comfort food for me. My mom would only make Lumpia when there was a birthday or a special occasion coming up. Reason being was that they took so long to prepare, especially when your making enough to make an Army. The best part about Lumpia is, with the leftover uncooked one's you can throw them in a Ziploc bag and freeze them till the next time you feel like eating them.

Lumpia's are always a hit at my BBQ's and other get together's and usually they are the first to go. I always have to more than the last party, I think this next time I make them I will hire a production line so that I don't spend all day with sore hands and an aching back.

Lumpia with a side of Sweet Thai Chili Sauce
Lumpia with a side of Sweet Thai Chili Sauce | Source

Cook Time

Prep time: 1 hour
Cook time: 25 min
Ready in: 1 hour 25 min
Yields: 15-20 People


  • 1 Lbs Ground Pork
  • 3 Cloves Garlic, Minced
  • Small Onion, Chopped
  • 1/2 cup Carrots, Minced
  • 1/2 cup Cabbage, Sliced very thin
  • Hint of Salt, To Liking
  • Hint of Soy Sauce, To Liking
  • Hint of Garlic Powder, To Liking
  • 1/2 Cup Thai Sweet Chili Sauce, For dipping
  • 1 Egg
  • 1 Pkg Lumpia Wrapper (Preferably Filipino Brand)
  • Vegetable Oil, Enough to fill Deep Fryer
  1. In a large mixing bowl combine pork, garlic, onion, carrots, cabbage, salt, soy sauce, and garlic powder. Mix the ingredients well so that it is not all clumped up in a certain area.
  2. Separate the Lumpia wrappers into single sheets carefully without tearing the wrapper.
  3. Crack Egg in Separate bowl
  4. 1 wrapper at a time, take 1 tablespoon or however much of the pork filling you want and lay out a strip with at least 1/2 inch space on each side. Read the instructions on the back of the Lumpia wrapper on how to wrap your lumpia.
  5. Leave at least 1/2 inch open at the end of your wrapper. Dip finger in the egg and spread across your Lumpia and then seal closed. This is to avoid the lumpia from un-raveling during the deep fry process
  6. Cook lumpia in deep dryer till pork is cooked. Serve with Sweet Thai chili sauce


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    • marlynpumphrey profile image

      Marlyn Munoz 5 years ago from Honolulu, HI

      I most certainly agree that Lumpia is Filipino Crack. LOL, I never thought of it that way before. And you are correct you can't just stop at one and they always seem to disappear while you are cooking them so we always have to make extra lumpia. I like the Thai sweet chili sauce but nothing compares to the vinegar

    • Jack Burton profile image

      Jack Burton 5 years ago from The Midwest

      My kids refer to lumpia shanghai as Filipino crack. It is the single most addictive food you can eat. You can't possible stop with just one, and it makes almost all other eating experiences pale in comparison.

      We add shrimp to ours for a little, different taste.

      We've also made it with ground turkey as a substitute for the pork for a non-red meat eating friend and it still turned out great.

      I like the Thai dipping sauce but we often use the traditional vinegar, chopped onion and garlic pieces, soy sauce, pinch of salt and sugar, sliced green onion -- and a chili pepper.

    • marlynpumphrey profile image

      Marlyn Munoz 5 years ago from Honolulu, HI

      You can never go wrong with some Lumpia. This is the only dish that can make me drool like homer simpson drools over his beer. LOL. Let me know how it comes out when you decide to make it.

    • LawrenceS profile image

      Lawrence Stripling 5 years ago

      Great recipe I will definitely try this out. When I was a kid I used to eat them all the time, so they are also one of my favorite comfort foods also.