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The Lumpia Lady - American Born, Filipino Raised

Updated on January 8, 2013

My Fil-Am Recipe for Lumpia

5 stars from 1 rating of LUMPIA

My Version of Lumpia ("Mini Egg Rolls")

The other day I was commissioned to make lumpia by a friend at the local dive bar. He said he grew up in a military family so he was used to always having filipino food around, but he didn't know who or where to go locally to purchase it. I have always enjoyed cooking my culture's dishes for my friends who don't know how, so naturally, I agreed to take his $40 and get to work.

I always have to call my mom and bug her for help when I'm in the kitchen trying to replicate her recipes. Last Sunday when I was prepping the meat to be rolled inside the lumpia, I gave her a rang and explained what I had done so far to make sure I was on the right track. Within less than a minute, she told me I had already messed it up, but TOO LATE. I already mixed a few of the "wrong" ingredients. (She doesn't like veggies, so the green beans were a no-no and the vinegar I added for the "tang" I like was apparently also incorrect). WHATEVER. I went ahead and mixed up what I felt would taste good, and VOILA - golden, crispy, meat-fried goodness!!! Feel free to add or take-away your own ingredients to your liking - but the SOY SAUCE and PATIS (FISH SAUCE) are KEY (so keep those in)!


Cook Time

Prep time: 2 hours
Cook time: 10 min
Ready in: 2 hours 10 min
Yields: Approximately 50 Lumpias

Ingredients

  • 1 lb Ground Meat, Can be a mixture of pork, beef, shrimp, chicken, etc. I like to use half fatty meat and half lean
  • 3/4 cup of each (or to your liking) Carrot, Celery, Green Beans, Sprouts, Cabbage, etc., For this last batch I used carrot and green beans only.
  • 1/4 clove Minced Garlic
  • 1/4 cup Minced Onion
  • 1 Tablespoon Patis (fish sauce), This is a key ingredient to have if you are cooking anything Asian.
  • 1 Tablespoon Soy Sauce
  • Dash Salt
  • 1 Egg
  • Chilli Sauce or Sweet & Sour Dipping Sauce, I mix vinegar and minced garlic in mine.
  • 1 Pack Spring Roll Wrappers (medium size)
  1. Mix all ingredients for the filling in a bowl. I use my hands and massage all the stuff together and let it sit for at least 1 hour to let the flavors blend together.
  2. Pan fry a little spoonful of the filling for taste. Add soy sauce, patis, salt, (err, vinegar) if it needs more. Once it passes "taste test", you're ready to roll!
  3. Roll 'em up! There are many methods and styles to the art of rolling lumpia. The directions are on the spring roll wrapper packaging too. Personally, I put a thin strip of filling right smack in the middle, ensuring it is not thicker than my pinky finger (remember, you want the meat to COOK, so less is more), then I carefully roll a "skinny egg roll", tucking the ends in, and sealing with paste (just flour and water mixed together to make it stick).
  4. Once you've rolled all the lumpias you want, fry them til golden brown and crispy! (Usually takes about 10 minutes). Any extras get thrown in freezer for another time! ENJOY!
Cut in half (with scissors) with dipping sauce.
Cut in half (with scissors) with dipping sauce.
prying.
prying.
FINISHED!  (And yes, those are cream cheese wontons and they are very easy to make).
FINISHED! (And yes, those are cream cheese wontons and they are very easy to make).
Enjoy with San Miguel - Beer from the PI!
Enjoy with San Miguel - Beer from the PI!

Comments

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    • stepherzwhateverz profile imageAUTHOR

      Stephanie Casao 

      5 years ago from San Diego

      Thanks for the comment pstraubie48 and You're Welcome! :) Pancit is also one of the special requests I get for potlucks in addition to the ever-so-popular lumpia.

    • pstraubie48 profile image

      Patricia Scott 

      5 years ago from sunny Florida

      O these look yummy. When I lived in Japan we had many friends who were Filipino. We would have pot luck dinners often as our friends were our family when we were stationed overseas. Our Fillipino friends always brought lumpia by special request. Thank you for sharing this. I learned to make them years and years ago but need to bookmark your recipe so I can make them again.

      Sending Angels to you :) ps

    • stepherzwhateverz profile imageAUTHOR

      Stephanie Casao 

      5 years ago from San Diego

      Thanks @KA Pederson! I'm just getting started, but will post the recipe soon!

    • KA Pederson profile image

      Kim Anne 

      5 years ago from Texas

      how do you make the cream cheese ones?? Gotta pin this for my daughter! Voted up for useful!

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