Filipino Lumpia Recipe

Hot, crispy and delicious! This is a recipe for Filipino Lumpia (Filipino Egg Rolls). My great uncle Carl married a lovely Filipino lady, so I have a few half-Filipino cousins too. His wife and her sister both came to live with our family in the United States. They usually brought these scrumptious goodies to family events (along with some rice noodle dishes, and some adobo). The lumpia never lasted long though, because they are soooo addictive! But that is how our family became so familiar with them.  

While I cannot share the family recipe (they run a business selling their Lumpia called "Ilocos Lumpia" and specifically requested that I don't share their recipe)-- I will share my own tweaked recipe here, which is still pretty good! Plus a few useful tips.

I've done my research, too. Most of the basic, traditional Lumpia recipes will contain at least ground meat, onion, garlic and carrot.  Regardless of the changes people make to the recipe, those are almost always the base ingredients they start with.   

But there are just as many variations of the recipe, as there are Filipino families! Some of them much more common than others, of course.

This is a basic recipe, with a few very common extras—but also a few ideas (which are optional) for anybody looking to jazz-up the mixture to make it different each time, for variety.  

There are 2 ways of cooking Lumpia—by pre-cooking the meat mixture before stuffing the wraps, or by leaving the meat raw and letting it cook during frying. The choice is yours. Both methods work well, and come out great!  

But for my recipe, I’m going to be using the “pre-cook the meat” method, because that’s how my aunt and cousins do it. Less risk of uncooked meat, and cooks faster. Freezes better too. This recipe can be doubled, tripled, etc., for however many people you are feeding.  

Filipino Lumpia Recipe

Meat filling:

2 lbs ground beef, chicken, turkey or pork

1/2 cup shredded carrot

1/2 cup chopped green beans

¼ cup minced red or green onion

1.5 tsp salt

2.5 tsp black pepper

6 cloves minced garlic

1 packet (1 tsp) powdered / crushed chicken or beef bullion

1/8 cup soy sauce

1.5 tablespoons sugar

1 tsp Asian Seasoning (or a mix of equal parts cinnamon, cloves, ginger and white or regular pepper)

1/2 tsp sesame oil

1 pack (16oz.) spring roll / lumpia wrappers

Other Needed Items:

2 egg yolks whisked together and set aside (for sealing the wrappers)

½ cup vegetable or canola oil for frying (or enough to fill the pan with ½ inch of oil)

OPTIONAL INGREDIENTS-- As promised, here are some other ingredients you can add for variety (as you can see in the recipe above, I have added carrots and green beans, my favorite!). It’s recommended you DO NOT add more than 2 of these extra ingredients, otherwise your mixture will be too “bulky” with not enough meat. But of course if you are a vegetarian, feel free to splurge! Its best to use ½ cup of any addition, minced:

Shrimp

Shredded cabbage

Cilantro

Water chestnuts

Mushrooms

Celery

Green beans

Bean sprouts

Potato

Bell pepper

Or 1 tsp mushroom seasoning, or orange zest

Directions:

1.      1. In a large skillet over medium heat, add the meat and vegetables. When meat begins to brown, add (one at a time) the salt, pepper, garlic, bullion, soy sauce, sugar, Asian seasoning, and sesame oil. Blend well. Cook an additional 5 minutes, stirring frequently so the spices don’t burn and the garlic flavor releases into the mixture.  

      2. Remove from heat and allow meat mixture to cool until you can easily handle it.

2.     3. Peel lumpia wraps apart slowly, don’t tear them. You can keep them between 2 damp paper towels (rung out very well) to keep them from getting dry as you work. Cut wraps in half corner to corner, creating 2 triangles. You can make more lumpia with fewer wrappers this way. 

3.       4. Take 2 tablespoons of meat mixture and spread it out horizontally, along the widest edge of the wrap. Secure the meat by folding the wrap around it like a skinny tube, tucking in the ends. Roll it up the rest of the way, and secure it closed at the end, with egg yolk. Set aside, folded side-down. Repeat until all the mixture is gone.

4.      5. Heat the oil in a large skillet, over medium heat. You want your oil to be hot enough to make the lumpia wrapper golden and crispy, but not too hot. Basically, the oil should not be smoking. If it’s too hot, turn it down. Otherwise, your lumpia will burn on the outside very quickly.  

5.      6. Place as many Lumpia into the pan as will fit comfortably, leaving about 1/2 inch of space between the lumpia. Do not crowd the pan, or they may stick together, or take longer to cook. Turn the lumpia as they begin to brown, so that all sides of the wrap will become golden. Fry for about 2 to 4 minutes, depending on your pan, until golden. Don't forget to turn them!

6.       7. Remove lumpia from oil and let drain on a clean kitchen towel, or paper towel. Serve hot with sweet chili sauce.    

TIP: You can make lumpia in bulk ahead of time. Uncooked lumpia rolls can be frozen for up to 2 months. When it comes time to cook them, simply let them sit out (spread apart) for about 30 minutes, and then cook as usual.