Real Recipes From Real Home Cooks ®

lumpia (meat & veggie)

Recipe by
Katrina Roubedeaux
Fresno, CA

Lumpia is a favorite in our household. We make it on special occasions. This is one of the two recipes we make. It Contains both meat and veggies. It is thicker than the lumpia Shanghai recipe I posted, but equally delicious!

yield 15 -20
prep time 1 Hr
cook time 30 Min
method Pan Fry

Ingredients For lumpia (meat & veggie)

  • 1-2 lb
    ground pork
  • 15-25 lg
    shrimp (finely chopped or ground)
  • 1 md
    yellow onion
  • 1 bunch
    green onion
  • 5-7 clove
    garlic minced
  • 1 lg
    carrot, shredded fine
  • 1 c
    bean sprouts
  • 1 c
    green beans
  • 1 c
  • 2 Tbsp
    soy sauce
  • oil for frying
  • 2 pkg
    egg roll wrappers (lumpia wrappers)
  • salt and pepper

How To Make lumpia (meat & veggie)

  • 1
    Using a food processor, finely chop (separately) the yellow onion.
  • 2
    In a large skillet, over medium/high heat, sauté the onions in about 2 tablespoons of the frying oil. Cook until translucent.
  • 3
    Add the ground pork to the onions and brown.
  • 4
    Add the garlic to the skillet and cook until fragrant. Lower the heat.
  • 5
    While the meat is cooking, chop the cabbage and green beans into fine texture. Grate the carrots.
  • 6
    Add the veggies to the meat and turn up the heat to med.
  • 7
    Add the soy sauce and salt and pepper to taste.
  • 8
    When the veggies have softened, drain the mixture. Allow to cool for handling.
  • 9
    While the mixture is cooling, begin separating the wrappers.
  • 10
    To roll, place the wrapper on a plate. In the center on the wrapper, scoop approximately 2 tablespoons of the mixture. Try to avoid adding liquid to the roll. Fold the side of the wrapper and roll. Use water to seal the end.
  • 11
    Fry each roll until golden brown.
  • 12
    Serve with your favorite sweet chili sauce for dipping! Delicious!

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