READY IN: 1hr 5mins
Recipe by cookiedog

This makes crispy lumpias that leave the plate as soon as you make them. This recipe is from the food network courtesy of Carlita Domingo. It also includes recipes for two dipping sauces. If you plan to freeze these do not use wonton wrappers as they will stick together. My wrappers also suggest using an egg white mixed with 1 tablespoon of flour to seal the wrappers.

Top Review by Irena W.

I learned this recipe from a former boss who was from the Phillipines. She said to stir fry each ingredient by itself and then combine them in a big bowl, drizzle with soy sauce, and then put it in a colander over the big bowl to drain at least overnight. This would make the ingredients less soggy and greasy and you can save the resulting sauce for a dipping sauce. After the lumpia are cooked they can be frozen on a cookie sheet and once they are frozen put them in a large container with the layers separated with wax or parchment paper. To heat up put them in the oven so that they will be crispy. Save the oil in which you fried the lumpia in the fridge or freezer until the next batch, it can be re-used two more times but be sure to put it through a fine sieve before storing.

Ingredients Nutrition


  1. Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
  2. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
  3. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
  4. Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
  5. Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

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