Philippine Lumpias

Recipe by PrincesaBunati
READY IN: 2hrs
YIELD: 120 rolls


  • 4
    (30 count) packages spring roll wrappers (SQUARE ones work BEST)
  • 1
    (2 lb) bag frozen mixed vegetables
  • 2
    (12 ounce) bags bean sprouts (not alfalfa sprouts, BEAN SPROUTS)
  • 6
    tablespoons onion powder
  • 6
    tablespoons garlic powder
  • salt and pepper
  • 2
    eggs (scrambled. You'll see why later.)
  • Original Lumpia Sauce
  • 1
    cup vinegar (DATU PUTI)
  • 3
    garlic cloves (crushed it has to be FRESH)
  • salt and pepper


  • Brown the ground beef and drain all fat/oil.
  • Add the onion powder and garlic powder. Stir.
  • Add the frozen vegetables and the bean sprouts. COVER and let sit in medium heat, stirring every 10 minutes until veggies are soft. (The bean sprouts will then be transparent.).
  • When all is done, put it in a strainer and DRAIN all excess liquid. Then ADD the salt and pepper to taste.
  • Wait until the mixture cools (about 1 - 1 1/2 hours) and then proceed to wrap. (You can even wait to wrap until the next day, but remember to refrigerate it overnight!).
  • Use 1 1/2 tbsp of the mixture per wrap.
  • Using the SQUARE wrapper, turn it towards you so it is like the shape of a diamond.
  • Spoon in 1 1/2 tbsp of the mixture 3 inches away from the corner towards the bottom corner of the wrapper (closest to you).
  • FOLD the bottom corner over the mixture, and pull towards you to tighten the roll, then fold over ONCE.
  • Fold over the right side, then the left, or vise versa, and continue to roll it. It's almost like wrapping a burrito.
  • Seal the top corner with EGG.
  • When all is done, DEEP FRY until golden brown.
  • When DRAINING the oil from the lumpias, MAKE SURE THEY ARE DRAINING UPRIGHT. This prevents the Lumpias from getting soggy!
  • Dip in the AUTHENTIC PHILIPPINE LUMPIA DIPPING SAUCE, or use your own favorite. Ketchup tastes pretty good with it too!