Shirley Makekau


I got this recipe from group recipes and made it for the first time today. The picture is mine.I also did some pictures of the different stages of preparing this dish but don't know where to add the other pictures. And as you can see I am not the greatest picture taker!

★★★★★ 4 votes


1 lb
ground pork
2 clove
minced garlic
1 c
sliced green onion
1/2 c
minced carrots
1/2 c
finely chopped cabbage
1 tsp
1 tsp
1 tsp
garlic powder
1 tsp
shoyu sauce (soy sauce)
egg roll wrappers
egg, beaten
2 c
oil for frying


1Fry the ground pork with the minced garlic.
2When well done remove from frying pan and let cool.
3The recipe called for 1/2 regular onion and 1/2 green onion but I preferred to use all green onion so that was 1 cup of green onion for my recipe.
4mince the carrots and cabbage.
5mix the veggies in with the cooked pork.
6add salt, pepper, garlic powder and shoyu sauce and combine with the pork and veggies
7Put all back in the frying pan with a little oil and cook for a few minutes to slightly cook the veggies.
8take the filling out of the frying pan and into a bowl to cool.
9When cooled off get your egg roll wrappers out and place the filling on the eggroll wrapper. Run the edges of the egg roll wrapper with the beaten egg to seal when the lumpia is rolled. ( I used just plain water instead of beaten egg for the sealer) Works just as well to me as the beaten egg.
10When you get all of the lumpia rolled. Get your wok or frying pan heated up to cook and cook both sides until golden brown.
11Serve with your favorite dipping sauce.
12NOTE: Because this makes alot of lumpia I only cooked enough for our meal and the rest I wrapped each one in saran wrap and put in freezer bags for other meals.

About this Recipe

Course/Dish: Meat Appetizers
Regional Style: Asian