Filipino Lumpia

Sue Faccone


I like to serve this with Pancit (main dish). I also like to have a dipping sauce with it such as duck sauce or sweet and sour sauce. There are variations to these, you can make them with vegetables only or with small shrimp.

☆☆☆☆☆ 0 votes
15 servings
1 Hr 10 Min
20 Min


1 lb
pork, ground
2 clove
1/2 c
chopped onion
1/2 c
minced carrots
1/2 c
green onions
1 c
shredded cabbage
2 c
cooking oil
1 pkg
wonton wrappers
1 Tbsp
salt. pepper, garlic powder, onion powder
1 Tbsp
soy sauce


1Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle
2Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Filipino