Prep 15 mins
Cook 30 mins
I got this recipe from a friend back in 1973. She served these at a party along with Monkey Meat. That recipe follows. They went so fast! They are great cold.
- 1⁄2 lb lean hamburger
- 1⁄2 lb bulk pork sausage
- 8 -10 garlic cloves, minced
- 1 bunch green onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 50 wonton wrappers, 1 pkg. (can find these in the produce section)
- Mix hamburger, sausage, garlic, green onions, salt and pepper well.
- Let sit in fridge overnight.
- Place teaspoonful at corner of wonton wrapper then fold up.
- Repeat until all wrappers are gone.
- Deep fry until lumpia are golden brown.
- Serve with sweet and sour sauce or whatever you want.
More traditional lumpia uses spring roll wrappers, which can be purchased at pretty much any oriental market. We typically add one can of minced water chestnuts to each pound of pork. For the best ever dipping sauce, combine soy sauce, a bit of fish sauce, red pepper flakes, and white vinegar.
You can put about 3/4 of ground fresh carrots in here too, for added nutrition. When we were stationed in Quantico, my neighbor was Philipino and taught me to make these...with the carrots! it is DELICIOUS!! We dipped in a soy/rice vinegar sauce.
Someone told me years ago that Lumpia was great and i always had that in the back of my head. Due to a surplus of pork sausage, I found this recipe and now I agree. This was really good and easy to make. My 2 year old kept asking for more "biscuits". We just served with soy sauce and rice but next time, I will make a sweet and sour sauce to go along, just for kicks. We will try the monkey meat recipe next time, we enjoy that at our local asian restaraunt, would love to make it at home.