Filipino Lumpia (Spring Rolls)
📜 Collection: Unknown Five | ✍️ Attribution: Jody Griffin | 📂 Category: Appetizers A classic recipe for crispy Filipino lumpia, featuring a savory, customizable filling of ground beef, pork sausage, and finely chopped vegetables. Perfect as a crowd-pleasing appetizer served with sweet chili dipping sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 15 mins | 30 mins (Cooling) | 40–50 Lumpia |
🔪 Key Equipment
- Large skillet
- Deep skillet or pot
- Slotted spoon
- Paper towels
- Measuring cups
- Measuring spoons
Ingredients
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound | Ground Beef | raw |
| 1 pound | Pork Sausage | raw |
| 1 medium | Onion | finely chopped |
| 1 cup | Celery | finely chopped |
| 1 cup | Carrots | finely shredded |
| 1 | Green Pepper | finely chopped |
| 1 tsp | Garlic Powder | or garlic salt |
| 2–3 tbsp | Soy Sauce | to taste |
| 1/2 tsp | Pepper | black |
| 1 | Egg | beaten, for binding |
| 1/2 cup | Shrimp | cooked, chopped (optional) |
| 1/2 cup | Ham | finely chopped (optional) |
| 1–2 tbsp | Catsup | optional |
For Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Lumpia Wrappers | approx. 30-50 count |
| As Needed | Oil | vegetable or peanut oil, for frying |
| As Needed | Water | or egg white, for sealing |
Instructions
Step 1: Prepare the Filling
- In a large skillet, cook the 1 pound ground beef and 1 pound pork sausage over medium-high heat until browned and no longer pink. Drain off excess fat.
- Add the 1 medium chopped onion, 1 cup chopped celery, 1 cup shredded carrots, and 1 chopped green pepper to the skillet and sauté with the meat until tender-crisp and fragrant.
- Stir in the 1 tsp garlic powder, 2-3 tbsp soy sauce, 1/2 tsp pepper, and any optional ingredients like 1/2 cup chopped shrimp, 1/2 cup finely chopped ham, or 1-2 tbsp catsup. Remove from heat and let the filling cool slightly.
- Once cooled, stir in the 1 beaten egg to help bind the mixture. Allow the filling to cool completely before wrapping to prevent the wrappers from becoming soggy.
Step 2: Assemble the Lumpia
- Place a lumpia wrapper on a flat surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold in the left and right corners, then roll tightly towards the top corner.
- Moisten the edge of the top corner with a dab of water or egg white to seal the roll securely. Repeat with the remaining filling and wrappers.
Step 3: Fry and Serve
- In a deep skillet or pot, heat 1-2 inches of oil to 350°F (175°C).
- Fry the lumpia in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on paper towels. Serve hot with a sweet chili dipping sauce.
💡 Make-Ahead & Storage: Lumpia can be rolled ahead of time and kept covered in the refrigerator for up to 24 hours, or frozen in a single layer and stored in a freezer bag for up to 3 months before frying directly from frozen.
Original Recipe Scan
