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    You are in: Home / Recipes / Lumpia / Lumpias Recipe
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    Lumpia / Lumpias

    Lumpia / Lumpias. Photo by Sandi (From CA)

    1/3 Photos of Lumpia / Lumpias

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    40 mins

    5 mins

    Sandi (From CA)'s Note:

    This is the result of combining bits and pieces of other recipes to reflect what is, to me, the perfect lumpia. They are, in an acronym, TDF! (IIDSSM) I make a simple dipping sauce that I also use with gyoza (pot stickers) which is simply equal parts soy sauce and rice vinegar sprinkled with sesame seeds.

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    Units: US | Metric


    1. 1
      Begin thawing the frozen spring roll wrappers 30 minutes before using. When thawed, cover the stack with a moist towel so they don't dry out. I keep a spray bottle of pure water on hand to spritz it periodically. Spring rolls are very fragile, so handle carefully.
    2. 2
      Combine meat, carrot, onion, water chestnuts and cabbage in a large bowl and mix well.
    3. 3
      Add soy sauce, pepper and garlic, and mix thoroughly again.
    4. 4
      Over medium heat, cook this mixture, breaking up meat as it browns, for about 10-12 minutes or until cooked through. Drain.
    5. 5
      Gently peel one wrapper from the stack (recover with damp cloth) and place it on a flat surface with one of the corners pointing toward you.
    6. 6
      Place a loosely-packed 1/4 cup of the meat filling in a horizontal line across the wrapper leaving about 2 inches of wrapper on the left and right ends of the filling.
    7. 7
      Roll the corner nearest you up over the filling, very gently tucking the tip of that corner under the meat. Roll as tightly as possible about halfway up.
    8. 8
      Then tuck in the left and right corners (these will be the lumpia ends) and continue rolling the lumpia as tightly as possible, but gently, away from you until it's a complete cylinder.
    9. 9
      Moisten the last corner furthest from you (a squirt bottle comes in handy here) to seal the wrapper, and then place it on a plate until cooking. You can also just dip your fingers in water and seal that way as well.
    10. 10
      Continue rolling all lumpias in this fashion until the meat mixture is finished.
    11. 11
      Heat oil to about 350°F.
    12. 12
      Turning once halfway through cooking, fry no more than 3 lumpia at a time, or the temperature change will be too drastic to cook them properly. Too low and they'll become too greasy; too high and they'll burn….as demonstrated rather skillfully in my photographs. *lol*. Total fry time is entirely dependent on the color you want your lumpias to have. Since the filling is actually already cooked, you don't need to worry about under-cooking! It's almost idiot-proof, unless you're me and believe, despite all evidence to the contrary, that you CAN multitask. <insert eye roll here> I like a medium-dark golden color which was achieved (after a bit of trial and error) after about 2 minutes per side.
    13. 13
      Drain on paper towels and serve with dipping sauce.

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    Ratings & Reviews:

    • on April 12, 2009


      Had been served these once and loved them, was thrilled to find this recipe, my family loves it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lumpia / Lumpias

    Serving Size: 1 (721 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 124.3
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 2.6 g
    Cholesterol 27.1 mg
    Sodium 171.5 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 0.5 g
    Sugars 0.6 g
    Protein 7.9 g

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