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Filipino Lumpia

Cuisine Asian Inspired


  • 1 T. vegetable oil
  • 1 lb. ground pork
  • 2 cloves garlic minced
  • 1/2 c. onion chopped
  • 1/2 c. carrots minced
  • 1/2 c. green onions chopped
  • 1/2 c. green cabbage thinly sliced
  • 1 t. ground black pepper
  • 1 t. salt
  • 1 t. garlic powder
  • 1 t. soy sauce
  • 30 lumpia wrapppers (can substitute with spring roll wrappers)
  • 2 c. vegetable oil for frying


  • Place a wok or large skillet over high heat and pour in 1 T. 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.
  • Place 3 heaping tablespoons of 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 sides.
  • Moisten the other side of the wrapper with water to seal the edge, roll neatly. Keep the roll tight as you assemble it.
  • Cover the rolls with plastic wrap to retain moisture.
  • Heat 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.


Note: Lumpia wrappers are available at Asian food markets.