Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 75 minutes
- 1 lb ground beef or pork
- 1/2 cup shredded or finely diced carrots
- 1/2 cup shredded cabbage
- 2 or 3 cloves of garlic, minced
- 1 small onion, finely diced
- 1 tbsp soy sauce
- 1 tsp garlic powder
- salt and pepper to taste
- lumpia wrappers or egg roll wrappers
- frying oil (peanut or canola works best)
- 1 egg mixed with 2 tbsp of water (for egg wash)
Vinegar Dipping Sauce
- 1/3 cup white vinegar
- 2 or 3 cloves of garlic
- Chili of your choice to taste (fresh, dried, or sauce)
- 1 tbsp honey (optional for a sweeter sauce)
This lumpia recipe is a family favorite from one of our Second Harvest employees, and will soon become a favorite in your family too. So crispy and full of flavor – don’t forget the dipping sauce! You can serve them as an appetizer or as part of your meal. The best part about this dish is that you can prepare it ahead of time, freeze the lumpia, and pull it out whenever you are ready to fry.
How to Make Lumpia
Cooking the Filling:
- In a lightly oiled pan, sauté the carrots, cabbage, and onion. Cook until soft about 7-8 minutes. Add the garlic and cook until aromatic, another 1-2 minutes. Add the ground meat and cook thoroughly until browned, mixing the ingredients well.
- Add soy sauce, garlic powder, salt and pepper.
- Let filling cool before placing in wrappers.
Filling the Wrapper:
- Carefully peel lumpia wrappers or egg roll wrappers. Be sure to follow wrapper instructions on package.
- Place 2-3 tablespoons of filling near the top of each lumpia wrapper, leaving about an inch of space on both ends.
- Roll the wrapper over the filling tightly, tucking in the sides as you go.
- Moisten the end corner with some egg wash, to keep the wrapper sealed and in place.
Deep fry or pan fry (in 1/2-1 inch of oil) until golden brown all around. Dip in your favorite sauce (sweet chili or vinegar) and enjoy!
For Vinegar Dipping Sauce:
Crush the garlic and chop chili of your choice (if using), and place into vinegar. Let sit for 5-10 minutes to let vinegar soak up the garlic and chili flavor.