Philippine Lumpias

"Most recipes I've seen calls for SO MANY ingredients... some say "From Scratch"... etc. etc.... but if you read further in to their recipe, they call for CANNED VEGETABLES. (That is NOT from scratch!) They they start by adding anything and everything that is left over in their spice racks. NOT GOOD. That's just experimenting! I HOPE YOU ALL ENJOY THIS SIMPLE RECIPE!"
photo by a user photo by a user
Ready In:
120 rolls



  • 4 (30 count) packages spring roll wrappers (SQUARE ones work BEST)

  • 5 lbs ground beef
  • 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!

Questions & Replies

  1. What are the 2 scrambled eggs used for?


  1. My Girlfriend is a naturalized American citizen originally born and raised in the Philippines. Her recipe for Lumpia will uses a mix of ground beef and pork, usually a pork sausage for added flavor. She does not use any mixed vegetables. Instead, she makes a dry slaw mix, using finely chopped cabbage, carrots, celery, and green onion. The meat is cooked separately in advanced, with 3-4 cloves of minced garlic. She mixes all together and rolls and fries. We use a sweet chili sauce for dipping. These things are like food candy - there never is any left, no matter how many are made.
  2. good recipe


I'm 30 years old. ALL of my recipes are for LARGE amounts. This is why: My uncle was blind (my dad's brother). His wife had a mental illness. My two (male) cousins were "truant teens" and my uncle could not control them. So my uncle asked by dad (a retired Marine) to move in and help straighten out his kids. So, we moved in, my mother, father, 2 older sisters, 1 older brother and I. A household of 4 became a household of 10! This is when my journey in cooking started. Instead of going outside to play, I would help my mom prepare meals. She always told me, and she continues to tell me "Nakakahiya kung hindi marunong mag luto ang babae" which in English means "It's a shame if a woman does not know how to cook." So from age 11 on, I've started cooking and experimenting with different foods, and have MASTERED some, but not all. I don't think I would EVER be a better cook than my mom. Anyhow, you will notice that in almost ALL of my recipes, I call for ONION POWDER and GARLIC POWDER. I use this as a substitute for FRESH ONION AND GARLIC (unless otherwise specified) for a reason... I DON'T WANT CHUNKS IN THE RECIPES! I just looks better, and it leaves questions in peoples minds if I've used onion and garlic or not. BY ALL MEANS, use fresh onion and fresh garlic if you like. I prefer the powder forms. I hope you all enjoy my recipes. Thanks to my mom. She's 59 years old AND STILL GOING STRONG!
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