Lumpia Recipe Using Mashed Potatoes and Ground Beef
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10/04/2002
This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)
07/29/2003
My boyfriend is Filipino and I've eaten lumpia at every party and get-together we've had with his family. This recipe is the closest thing to the lumpia his mother makes. The only changes I tried were to half the green onions and add in 1/4 cup chopped fresh green beans, omit the salt and use low sodium soy sauce and add 2 tsps Adobo seasoning to the meat. This adds a little more flavor without too much extra salt. I also doubled the recipe and made beef, beef and pork, and just pork lumpia. We like the mixture of beef and pork best! We also dip our lumpia in a sweet chili sauce, which can be found in any asian market. This is a GREAT recipe! Thanks Christina.
02/04/2013
This is a great base recipe. Lumpia recipes are flexible and you can add or subtract whatever you want. Traditionally the raw meat is mixed with the spices, rolled, and cooked. One advantage to precooking the meat is you can add more spices/ingredients to taste after the meat is cooked. Before I remove the final mixture from the stove I will add dashes of soy sauce, oyster sauce, and sesame oil until it tastes the way I want it. Another good tip is to let the final mixture sit over night. This makes a big difference in the following: 1. the juices/spices coagulate and soak into the meat giving a much nicer flaver 2. Rolling is much easier because the filling is no longer wet and soaking into the wrappers 3. Since the wrappers don't absorb all of the moisture, they brown very slowly and you get a super crisp lumpia without over browning the outside and blackening the ends. Thanks again for the recipe!!
12/28/2005
This is a great recipe! However, I reccommend adding 1 head of cabbage and 4 medium sized carrots. The extra veggies just seem to add to the flavor and turn out just like I remember them from when I was a child. I also reccommend trying a apple cider vinegar and garlic dipping sauce--4 cloves garlic to 1 cup apple vinegar. Thanks for the great recipe!! :)
02/21/2003
Positively delicious! (hey guys!) This makes a terrific appetizer, but my gang prefered this as part of their meal. I'm fortuante to have a terrific Asian market in the area, so the wrappers were easy to find. (by the way, there is a pancit recipe on this site) Also wonderful! Thanks so much Christina!
08/31/2010
For those who can't find lumpia wrappers, you can make your own. it's just equal parts of rice flour and water. use a nylon pastry brush to 'paint' the batter on a large skillet and take the pan out of the fire once it's dry. just flip the cooked wrapper on top of some parchment paper and put on your filling. Whenever I cook lumpia, I prefer to use fresh wrappers because I can adjust how thick or thin I want the wrappers.
11/24/2003
I've tried the other Lumpia recipes on this site and they do not even compare to this one. These turned out delicious! Everyone in my family absolutely loved them. I even froze half of them and cooked them a couple of weeks later and they tasted just as good as the first batch. Thanks for this great recipe!
04/25/2012
I almost wish I had never tried this recipe. I almost wish I didn't know how easy and cheap it is to make these in my own kitchen. Now I find myself standing in my kitchen in the morning wondering how lumpia would go with my coffee. Seriously, these things are so easy and awesome. My boyfriend (who eats like a bird) ate 7 of them. And they are full of veggies! So what if it's fried veggies, at least they're there! Like I said, try this recipe only if you want to open the door to breakfast lumpia.
02/22/2003
I liked the filling but thought it could have used a little more flavor. I didn't have the lumpia...actually this is the first time I've heard of lumpia. I couldn't find any at my local supermarket, but I had plenty of wonton wrappers in my fridge. We made mini-eggrolls with them and ate every one! I made a dipping sauce out of orange marmalade, dijon mustard and horseradish to taste. Thanks for submitting Christina.
02/17/2010
I've had lumpia many times over the years and this recipe rates right up there with the best. I want to point out that it makes 30, as indicated, but you have to use 3 teaspoons of filling, not tablespoons. If you use tablespoons, you'll end up with about 10 lumpia the size of an eggroll. One of the notable differences about lumpia is that it's tightly rolled, small in diameter, and doesn't have a lot of filling in it. See my blog for additional pictures showing how I rolled the lumpia.
01/15/2011
Great recipe, very close to the orginal recipe that was taught to me as a child. The only change that I would make is to add bakchoy cabbage and cilantro both finely chopped. The trick is to make sure that all ingredents are minced in food processor and then add ground pork. I find that using 1 pound of pork and 2 pounds of veggies balances the rolls. This is a family and gathering favorite!
05/23/2008
I love this recipe!! I've been making these for years and I've found a trick to cut down on prep. Use bagged coleslaw mix! It's got the cabbage and carrots all ready to go. I usually use the whole bag so I double everything else. Also, the thinner you can roll these, the better. Sometimes I skip rolling them all together and serve the filling over rice. SO GOOD!!
11/20/2003
this was a big hit with my family and friends who have never tried lumpia. i had to use eggroll wraps as there are no asian markets in the area. but when i was in the PI i remember that they were a lot smaller..are the lumpia wraps smaller?
09/16/2007
We really enjoyed these!! For variation, I added some diced shrimp and glass noodles...made it into more of a spring roll, I guess. Brought it to a family gathering and there was none left on the tray. Great recipe LatinaCook, thanks for sharing.
05/07/2011
This recipe is good and very close to my family's recipe. Only a few things were missing, like bean sprouts and string beans. The bean sprouts you keep whole as for the string beans you actually cut at a bias (diagonal) into very thin slices. Instead of mincing some of the ingredients you would actually cut them into Julienne. Now the recipe asks for lumpia wrappers which isn't very precise. In my opinion Menlo all purpose wrappers work the best, it comes in a red package with chinese writing on the right side and you can find these wrappers at almost any Filipino store. Also if anyone is interested in a very simple dipping sauce for Lumpia..... believe it or not vinegar and garlic is the typical choice for any filipino. Just take a few garlic cloves and smack them a few times just to take the skins off and to release the garlics flavor and mix it in with vinegar and some salt. Very traditional Lumpia dipping sauce.
03/07/2009
These were good however they needed more flavor in the meat. I added sesame oil, oyster sauce, minced ginger root, some red pepper flakes & chopped cilantro to the meat mixture after it cooled. Made 25 lumpia and all were eaten. Used sweet chile dipping sauce.
01/30/2011
I have been a USMC wife for 35+ years and this recipe is the closest i have seen to the one taught to me by a close friend who had also married a Marine. She was new to the US from the Phillipines. My family eat these as a meal with rice and asian veggies on side. my husband perfers to americanize his, with catsup as his dipping sauce. thanks for the post
11/05/2009
This is a true lumpia recipe!! I like to make the filling the day before and refrigerate it overnight. That helps flavors to meld better. My Favorite!!!!
11/05/2010
These are perfect!!! I doubled the recipe using 1/2 beef & 1/2 pork. Put in 2 extra garlic cloves (can't help myself) and had to use eggroll wrappers cause I live in a small town w/no asian food market. They were still fantastic. Doubling the recipe and using about 2T in each one, yielded about 40-45. I probably could have put slightly less filling in them and made 50 but this was fine for my group. I used Frank's Red Hot Sweet Chili Sauce for dipping. YUMMY ! ! !
02/21/2003
DON'T BE AFRAID! Make these! I did and they are delicious. They were VERY easy to make and assemble. Ingredients were easy to find. I used pre-shredded "fancy" cabbage and carrot match- sticks to save on time. I used about 1.5 cups of cabbage in the "meat mixture" and still would prefer more. The flavors were perfect. Make these ahead of time and freeze; fry up right before serving. They stay HOT for a long time. Great recipe. Will make again and again. Thanks!
02/11/2011
I had some mini lumpias at a get together years ago and loved them. so when I saw this recipe I just had to try it. It worked like a charm. After the first two, wrapping was easy. Instead of frying them I sprayed them with Pam and cooked them in a small convection oven till a light golden color. Everyone loved them. I got about twenty-five out of the batch. Now I freeze them in layers, in an airthight container separated by sprayed wax paper. Whenever I want, I just pop a couple into the conv Oven and use them as sides with stir fry or even with with a nice bowl of noodles in broth. A great recipe for finger food parties.
06/25/2012
This might be a little time consuming, but it freezes well and is delicious every time. I have tried this recipe, as is and with changes, and it's a huge hit every time. Here is what I have found works best for me: The half pork and half beef mixture is tastiest, although I personally prefer to use a mushroom and some meat mixture. Sesame oil tastes great for frying or baking. We use low sodium soy sauce and no salt or it's too salty and overpowers the veggies. We don't use garlic powder; we just up the fresh garlic. We found we need more seasoning then the recipe calls for so we season to taste as everything is cooking. As another reader suggested add some thinly sliced green beans. I recommend adding about half a small can of chopped water chestnuts which will soak in flavor yet remain crunchy. You can use most veggies without fear as long as you remember to keep the ratio of soft & crunchy, and adjust the seasoning/sauce as needed. If you have a good food processors then use it. You really do want small pieces of everything mixed together. I feel the Menlo wrappers work best, but pretty much any lumpia/egg roll/ wonton wrapper can be substituted with good results. Oh and just in case, Youtube how to fill the rolls before you do it the first time.
12/20/2007
VERY GOOD RECIPE. HAD A HARD TIME FINDING LUMPIA WRAPPERS. A FILIPINO FRIEND TOLD ME SHE ACTUALLY USES PHYLLO DOUGH. IT WORKED PERFECTLY
01/27/2003
This was delicious, I confess to a small modification. I added about double the cabbage and then I added about 2 tbsps of sugar to the filling. It didn't sweeten it so much as smooth out the flavors. Lumpia wrappers are time consuming to separate, but very tasty. I have made this several times and keep getting happier with my efforts. I substituted chicken for the pork and wonton wrappers for the lumpia wrappers once and they were still good. My 3 year old must have an asbestos mouth, because she grabs them up as fast as she can get her hands on them and they disappear. This has already become a favorite around here. Thanks Christina!
07/18/2014
This was really good! I'm made it as is and then several times with variations. You don't need the oil to cook the pork as it'll cook in its own fat. I doubled the crushed garlic and upped the veggies to 3/4 cup green onions, 3/4 cup regular onions, 3/4 cup carrots, and 2 cups cabbage. I also added 1/2 lb shrimp because we love shrimp! The wrappers should be cut into quarters because lumpias are really small, with 1 TB filling per wrapper. I was hesitant to try baking these as per others' suggestions but I'm sooo glad I tried it! I sprayed them with cooking spray and baked in the oven at 425 for 18 min, flipping once throughout. This made about 70 lumpias. We definitely don't feel so bad eating so many of them if they're baked :) Sometimes I also throw in 2 tsps of fish sauce into the mix. Since my husband is Vietnamese, we eat them Vietnamese-style, wrapping each lumpia in a lettuce leaf and dipping it in fish sauce when eating. Yum! So glad these freeze well too.
09/06/2011
FABULOUS!!! Living in San Diego I've had the opportunity to sample many Lumpia made by Filipino's who probably grew up making these little gems and this recipe tastes just like them!
06/13/2003
Not to keen on the flavor...I'm still going to search for what I was introduced as a Lumpia. I'm sure there are lots of recipes out there...I just need to find it. Also I could only get egg roll wrappers....I really wanted spring roll wrappers. It really makes a difference in taste.
10/04/2002
Thank you for this wonderful recipe. My grandma Talin used to make these and they were delicious, but I never got her recipe. I remember her adding a handful of raisins to the filling, too..maybe not traditional, but very tasty. Also, we dip our lumpia in banana ketchup (sold in Asian markets).
07/30/2006
I am Filipino and have tasted many different Lumpia recipes...this was a great one! I found you have to be very careful with the temperature of the oil, definitely keep it at medium. If the oil is too hot, the outside cooks too quickly and the inner wrapper doesn't get crispy. I used Spring Roll wrappers from the Chinese grocery store.
04/20/2007
This was SOOO good. Reminds me so much of the lumpia that the ladies at my church would make. I omitted the onions since I have picky kids and used onion salt instead. Also....to make this SO much easier on you, I bought the coleslaw bag of cabbage, and a bag of shredded carrots. I did put the carrots in a chopper to mince them but the already shredded cabbage made this recipe the easiest ever. Also, my mother in law suggested mixing corn starch with water in a bowl and using that as the glue. Worked like a charm. I froze the extra rolls for easy frying next time!
08/25/2004
I can't believe how easy this was. And fairly quick! From start to dinner table it was only an hour and 1/2. Could only find WonTon wrappers so I guess we had Filipino Won Tons! I fried them in a little oil instead of deep frying them. YUM! I'll certainly make these again!
10/23/2008
Fantastic Recipe! Thank you! It was my first attempt making Lumpia and this recipe was fab. I substituted sausage for mince meat as a personal preference an it was a wonderful flavor. Burned my tongue eating these cause I couldn't wait for them to cool!
09/21/2003
DEE-LI-CIOUS! I followed the recipe to the letter exept for the soy sauce. I didn't have any so I used a bit of Yoshida terriaki. It was quite good. I did quite a bit of "test tasting" during the cooking that I was full by the first one. I liked this recipe alot, glad I found it!
02/27/2006
I made these with half pork/half shrimp and also a batch with half pork/half ground beef. We preferred the pork/shrimp combo. I doubled the cabbage as suggested by some. Delicious.
11/11/2006
This recipe was so simple and so easy to prepare! I took the advice of others and omitted the salt and added a lot of extra cabbage to the mix. To save on time, I used pre-shredded cabbage from the supermarket! I will definitely try this recipe again and try some variations to kick up the flavour a little bit. Great recipe! Thanks for sharing :)
04/13/2009
SOOOO GOOOOOD! Just like the lumpia I had as a kid. Next time I'm going make them with chicken. Using the lumpia wrappers is a must. Egg roll wrappers are to thick.
11/06/2011
These tasted great. Even the filipina girls at work were impressed. These are very time consuming so I make 50-100 at a time and freeze them for later. I use banana sauce or all purpose sauce from the oriental market on them. So good.
01/31/2011
These are amazing! My mother is from the Philippines and makes Lumpia quite often. These taste just like hers. You really can't eat just one, they really are that good!
05/11/2006
I have never made ANYTHING asian before. I'm not that great of a cook, but I suprised my husband (whom) loves this dish the other night. It was so easy to make and it turned out WONDERFUL! He took the rest into work for lunch the next day and shared it with the guys. They were impressed that I made it by hand. I plan to make more VERY soon. SO Thank you so much for this recipe. Now I have a great appetizer to make for parties.
12/30/2010
These lumpias have become a family tradition during the holidays. The only change I made was to used WonTon wrappers, it is much easier to use than the spring roll wrappers. Spoon a tsp of mixture into the center, then roll into a smaller version of the spring roll. The result is a 2 bite appetizer or side dish that everyone really loves. The trick is to get the oil hot, then each lumpia only takes about 30 seconds on each side to cook. I usually have to buy 2 package of 50 ct WonTon Wrappers to use up all the filling, makes about 75 lumpias. I used La Choy Sweet and Sour sauce for dipping.
06/12/2008
This recipe is fantastic. Tastes just like what I had when I was stationed in Baguio in the Phillipines. I have been making these for years. Hint: To cut down on the labor, use egg roll wrappers instead of lumpia/won ton wrappers. Cut in half or thirds after rolling.
01/25/2009
These were wonderful!!! I was born and raised in Hawaii and was raised by filipino godparents. They used to make this for me all the time... this recipe is very close... I browned the pork with some garlic pepper.... Everyone loved them!!! Thank you...
02/11/2008
My mother also adds fish sauce to the mixture. Great recipe thanks!!!
04/25/2007
These are very good. We used egg roll wrappers and used 2 cups shredded cabbage. Other than that we kept the recipe the same and used a sweet and sour dipping sauce. We also froze the lumpias after wrapping, then fried when ready to eat. The wrappers on the frozen ones were a little chewy, but the ones that we cooked immediately after assembling were crispy.
11/24/2013
This recipe was ok. I worked with a Filipino lady that used to always make these and I loved them. I never thought about asking her how to make them until I moved 3000 miles away. There were a few things that I realized after making and eating these that I know I'll change in the future. The first being not to use soy sauce AND salt. To me, they were too salty. And after having them and comparing them to hers, Im pretty sure she didn't use soy sauce. Nor did another recipe that another Filipino friend of mine made. I don't recall tasting soy sauce in his either. I know there are many versions of lumpia and they are very easy to change. They weren't bad, I still enjoyed them. I inhaled 6 in no time with a vinegar garlic dipping sauce. I read through several recipes and noticed some require precooking the meat while others use a raw mixture. I think the next time I will try a raw mixture instead, as these just fell apart and crumbled while trying to eat them, even being rolled tight. Dipping was difficult without loosing my meat. All in all, this was a great starting point and looks like it contained most of the stuff I was used to in a lumpia. Also, mine made 21. I noticed after the first few I was over stuffing, so cut back. Then when I got to about 15, I cut back more. 1 1/2 Tbs. will probably yield 30. Now I know what my next attempt should be. Thanks for the great start! Revised: After sitting overnight, the flavors are more blended and mellowed. Tastes much better!
02/09/2014
I looked forever for a recipe that matched my friend's mother's recipe. I finally found it. I do a few things a little differently with regards to prep though. After cooking the onions and port and draining the fat, I add the seasonings and then put the meat and onion mixture in a food processor and pulse it a few times to get it all into a uniform size (about the size of raw cane sugar). I also pulse the carrots until they are about the same size of the meat mixture. It lends itself to a consistent flavor and texture throughout the entire roll. Everyone who has had them has commented that the flavor is wonderful, but the texture is what sends them over the top.
03/19/2011
I made this once using ground beef but I botched it badly by not heating the oil enough and the wraps were oil-soaked :( As for the recipe itself, I found there were not enough veggies in it. Next time I will double the amount, particularly cabbage. And, of course, ensure the oil is hot enough!
09/22/2010
A new family favorite! I have made this recipe several times now and I can tell you it's been a requested dish for the past several parties I've either thrown or have attended. I have made it according to the instructions and I have altered it by adding my own "tastes" to the dish. Either way, it's worthy of 5 stars. My ultimate preference is to add a bit more soy sauce and I like the idea of substituting adobo seasoning instead---- very important INSTEAD--- of the salt. It may be a minor alteration, but it completely transforms the taste in my opinion. My husband like a more cabbage, so if you have extra, don't be afraid to throw in any of the extra vegetables. Also, just a comment after reading other reviews, it yielded around 25 lumpia for me I'd say, not quite 30, but it all depends on how thick you want your rolls to be if you follow the recipe as is. This recipe doesn't intend them to be fat rolls like Chinese eggrolls, and I prefer the thinner version myself. Modify it to suit your tastes, as is really what we should all be doing with any recipe. Add your own style to it! :) Try it-- this dish is killer! Preferred in my family to the actual main dish. :) Freezes very well also if you care to make them in advance or don't intend to eat much right away--- just wrap, freeze, and cook when ready. Also, cover your rolls/put in plastic ziplock bag and the wraps themselves as you're rolling them so they don't dry out. Enjoy! :)
11/05/2010
Wonderful recipe! I did adjust a thing or two, to my personal preference, not to fix a problem, just because I liked it a certain way. I'm vegan so I used tofu "mock pork" and wrappers that I knew were vegan friendly. I also substituted bok choy for the green cabbage, green onions for the regular onion, and I shredded the carrots. Other than that, MARVELOUS recipe!
09/04/2006
I made a few changes. I omitted the onions. I doubled the green onions and carrots (used 1 cup EACH). I used 2 cups of Napa Cabbage. I only had access to eggroll wrappers. It made 30 lumpia. My husband and I had lumpia often where we used to live. This is something we have really missed. This tastes just like "the real thing". Thank you SOOOOO much!
01/05/2006
Very good and very easy to make. I shred my carrot and cabbage in the food processor and also ground my pork a little finer in the processor, after cooking it first. I made some with chicken the same way and they were also very tasty. I did add some cooked bean noodles and I think it made the recipe even better. I will make this again and again!
12/21/2004
I mixed everything together without cooking it first. Double lined the wrapers and then rolled the mixture and fried them..very good..my husband doesnt like any kind of asian food but loved these.Thank You
04/29/2012
The first time I made these..it was a semi disaster.. The filling was good but when I tried adding them to the lumpia rolls I think I put too much filling in and they didn't look like lumpias..they looked like egg rolls and tasted like them too.I was very disappointed!.I put the filling in the fridge and went to sleep VERY frustrated.. I love eating lumpias..SO The next day I looked on YOU TUBE to see how to roll the lumpias and how much filling to put in.. AHH..it was very helpful.. I suggest putting 2 teaspoons of filling in and watching YOU TUBE video on how to roll the lumpias.. They came out so much better and tasted more like lumpias! Also, don't forget the sweet chili dipping sauce! Next time I'm going to try with ground beef 'cause I love ground beef lumpias..
01/21/2011
The rolls were really tasty and I would'nt change a thing. I made only 20 and my family said,"Next time make more!"
07/05/2008
OH, YEAH!! You bet 5 stars!! I changed some: used turkey,extra cloves garlic (no powder) 4 stalks celery,mmmushrooms, bag o bean sprouts... I used skillet and sauce pan (cooks twice as fast), (this would be AWESOME with rice I didn't have wraps so we just ate the WHOLE thing!! -- I made it for 8 serv, but my husband and I wolfed it all in one dinner!!)
01/23/2009
This is a great recipe for lumpia. I will season it a little more next time. I am actually going to buy a large food processor just to process everything instead of chopping. I found that the meat was much better after cooked and then processed. My son loves these... at 15 months old he runs around munching on them! Thanks for the recipe.
05/23/2007
I prefer ground pork instead of ground hamburger because the ground pork has a lot more flavor. My Filipino Dad who is a great cook told me to add chopped shrimp for more flavor. I season the meat mixture with oyster sauce. I found it easier to buy from my local supermarket in Hawaii the chop suey mix (shredded carrots, shredded cabbage, string beans) that comes in a bag.
10/27/2006
Our family loves lumpia, this recipe is similar to the one that I use. I have a question for anyone that might be able to answer it. Our local Oriental market closed and I can't get the wrappers anywhere, does anyone know of an online store that ships these wrappers ? Thanks
09/02/2010
As a kid I remember visiting Philipino friends who fed these to us all the time! I love egg rolls but really was trying to find a recipe for these babies...I have made these and find that they are not all that hard (especially with a mini chopper) and turn out amazing! They fly out of my home when I make them and have given out the recipe a million times! I have read about people using the coleslaw mix instead and next time I'm trying that because I never use up all the carrots or the cabbage and end up making 2 batches! I also use the "mini egg roll" wrappers and next time I'm also going to try baking them to cut down on the "fry fat"...425 for 10 min...turn and another 10 min...should be nice and crispy without the "fry fat!"
04/16/2010
If you have not tried Lumpia, I seriously suggest you take the time to try this recipe! My MIL makes these and I recently tried my hand in making them. The only change i made was using ground beef for preference over the ground pork. These are AMAZING! They are great with the lumpia wrappers but I find they are delicious with the regular eggroll wrappers as well. This is one of those dishes you can make in bulk then freeze what you don't fry. Heat up oil at 350 and fry them straight from the freezer for about 5 min and they are just as good as they are made fresh.
01/23/2011
I added about 4 oz of sliced button mushrooms when I added the cabbage. The only problem I had was the lumpia wrappers were so thin that they wouldn't stay together until I started wrapping with 2 wrappers, then it worked much better. Not sure I like the wrappers as much as I like eggroll wrappers. The filling was spot-on though, therefore, 5 stars.
04/23/2011
These lumpia turned out okay; made as directed, and yielded only 15. The main issue was that the filling was too loose, which made consuming the lumpia difficult (filling fell out). One positive - I used grapeseed oil for the frying, and it was better than any other oil I've used in the past, as it did not smoke, maintained temp, and there was no notable flavor from the oil.
06/29/2005
This recipe is very good. I read all the reviews ahead of time. So I ommitted the salt as suggested. I put in cabbage, shredded carrots and used more pork than beef. It was very good and I will use the recipe again except I would even use more cabbage and carrots. Thank you - great recipe
02/16/2009
I have to give this recipe a 5. I love this recipe! The only problem I had was finding Lumpia wrappers here in Ohio, so I bought springroll wrappers, which didn't work at all. I made a tester and it fell apart, so I form the filling into a meat loaf and it turned out amazingly well! So now, as much as I love lumpia, I love lumpia meatloaf even more haha Thanks for the recipe!
11/12/2008
These are wonderful! We are a military family and have been lucky enough to meet several Philipino friends over the years, and I must say these are as good or better than any others I've ever eaten. Use a bag of pre-shredded coleslaw for quicker cabbage prep. I prefer to fry in peanut oil, and make a DOUBLE batch because they freeze beautifully and you can fry them later straight from frozen. I ALWAYS use Simex wrappers, which are found in the freezer section. Great served with Mae Ploy sauce!
10/30/2005
well this was a delicious!...but like any other recipe u should season the meat to taste. i also read a review about the filling not holding together but if u minimize the amount u put in the wrapper the problem is fixed!
03/01/2007
This recipe was wonderful! And not difficult to make at all. The only thing I did different from the recipe was add about a teaspoon of sesame oil to the mixture. I did find that three heaping tablespoons of mixture per roll only made about 15 instead of the 30 the recipe is supposed to make. So the second time I made them I only did about a tablespoon of mixture and got a lot more rolls. Thanks for an awesome recipe!
02/13/2003
My mom is Filipino and she said this was how she made lumpia!! I took it to a Sunday School party and it was a huge hit! I've been instructed that I can bring nothing else to SS parties!!
06/27/2007
thank you for sharing this recipe. my family love it. the lumpia taste great, much better than the ones i ordered from restaurants.
04/14/2007
I made this after a visit from a friend from Hawaii. This was a close recipe he brought state-side. Yummy.
01/28/2003
Born and raised in Hawaii, I ate alot of Lumpia's. This one wasn't to my liking, but it may have been because of the wrap. Where I live they don't have Asian Markets to buy the wrappers you need. I had to use Egg Roll Wrappers which is not what you use for Lumpia, it's thicker than the traditional Lumpia Wrappers. But, my husband took it to work and all 20 were guzzled by his co-workers within 5 minutes. They loved it!!
07/30/2005
This was nothing like the lumpia my Philepino neighbors make, but it was still delicious. Meat mixture tasted good, but didn't hold itself together like a traditional filling does. My neighbor suggested adding soaked 'pan', (a bread which can be found at many Asian markets)to the meat after it has been cooked.
08/31/2014
My step-mother was from Manila and settled in San Francisco after WWII. She made hundreds of lumpia at a time and kept them in the freezer. Her recipe was quite involved. Ground beef, pork sausage, baby shrimp, bok choy, green cabbage, shredded green beans and carrots, ginger, chestnuts,garlic onion and green onion, fish sauce, soy sauce. I've taken up the tradition of spending 1 or 2 days a year making hundreds for the freezer and cook them up for company, parties, and sending some home with visitors just like my step-mother did. I'm teaching my daughter and granddaughters and a few interested friends how to make lumpia. Great opportunity to sit and roll and chat and laugh.
02/03/2011
Wonderful recipe and truly easy! Only two changes as we don't eat any "red meat". Used 1/2 ground turkey and 1/2 turkey italian sausage and fried in evoo vs. veggie oil. Made 21 and there were NONE left.
11/14/2005
This reminded me exactly of the lumpia we used to beg for every year when our family friends made their annual batch. LOVED it! I served it with some home made sweet and sour. Although time consuming, I will triple the recipe and freeze it next time.
02/24/2006
These are very good! I have used this recipe 3 times & they are simple & delicious! The only changes I made were 1) I doubled the vegetables 2) Instead of veg. oil, I prepped the filling in sesame oil, and 3) I added about 1/2 tsp freshly ground ginger. There is a simple tomato paste-pineapple based sweet & sour sauce on this website that goes excellent w/ these.
03/13/2003
This recipe was excellent!!! It was very easy to make and it is a hit with my family and friends. They freeze really well too!!
03/07/2007
I had wanted to make these for a long time, but I thought that they would be really hard to make. Boy, was I wrong. They are really easy and they taste wonderful!! My family loves them. I have made them twice, the first time I used ground turkey, and the second I did not use any meat. They are great both ways.
11/11/2003
this lumpia is better than those made by my relatives. great job.
05/27/2012
Outstanding! I omitted the cabbage since my husband is on blood thinners and can't have the vit K, but was still great! As another reviewer wrote, use only 3 teaspoons (not 3 tablespoons) per wrapper. Without the cabbage, it made 21 rolls. I served with bottled Thai sweet chili sauce in a bowl. Everyone loved them!
01/03/2011
This recipe is great. I made exactly as recipe states and it is a big hit with my family. I'm going to be making this for years to come!!
01/29/2008
This is a wonderful recipe and a staple of my kitchen now. I use spring roll wrappers because I haven't found lumpia wrappers, but they work fine. I use ground turkey instead of pork and at least 1 cup of chopped cabbage. In fact, I usually buy a "cole slaw mix" and chop up that along with some chopped baby carrots. I put a tablespoon or more of soy sauce, and I include a can of chopped water chestnuts. I use dried minced onion rather than spring onions. They're always a hit!
01/19/2009
Just like we used to get in Tarlac
12/31/2007
I used hot Jimmy Dean sausage with this recipe and everyone loved it.
10/29/2010
This recipe was delicious. I did take the advice from one of the reviewers and left out the salt and used low sodium soy sauce. This was a huge hit with my family.
08/29/2008
WOW! I grew up in Hawaii and after being away for 15 years, I feel like I have taken a trip down memory lane. This recipe is delicious, and yes, they are much better than egg rolls. Instead of shredding cabbage and carrots, I buy the preshredded mixture in the bagged salad section. These are so easy to make and so delicious. These are asked for often at our family gatherings now that I have this wonderful recipe. Mahalo!
09/30/2009
This was awesome! I tried this fried as written, as steamed dumplings, and as a lettuce wrap. All three preparations were delicious but I have to say that my favorite way of eating this was straight out of the pan! The recipe made more than we were going to eat so I refrigerated some of the filling and ate it the next day heated in the microwave. The best!! Also served homemade fortune cookies from this site. How fun!
08/03/2008
Made this exactly per the recipe and served with sweet chili dipping sauce. Perfect!
04/14/2011
AMAZING!!!! I used ground beef in place of the pork but otherwise made as directed. I found the wrappers at my local asian mart and the prices on the ingredients were a third of the price in the grocery store. I would not use won ton or egg roll wrappers due to the thickness. I served them with a sweet chili sauce and fried rice. So good! Thanks for sharing!
08/08/2010
These were really good, but I add some frozen peas and some bean sprouts as well, like my Filipino neighbors advised.
05/14/2008
This was the 2nd time i made these but on the first i used the wonton wrappers like another user suggested because i didnt find the spring roll/lumpia wrappers in the local grocery store. I liked them but found it difficult to wrap with the wonton so i ventured out to the Oriental Market and got the correct wrappers and the lady at the market suggested a sweet chili sauce for dipping. WOW!!!!! THIS IS A KEEPER!! make sure you use the correct wrappers though. Thank you for an original recipe!!
03/25/2011
It's OK, a little light on flavor. I added 1 Tbsp oyster sauce and it still tasted a little light. Might want to add more something to it. Good way to cook w/o a lot of oil.
09/08/2011
I make lumpia all the time. I don't add cabbage, but I do add green pepper. To kick it up a bit I take half my meat mixture and add a couple of chopped serrano peppers and some cilantro. I also use at least a head of garlic. No green onions, soy sauce, garlic powder. If you can't find lumpia wrappers spring roll wrappers work pretty good. I was taught by a Filipino Woman while we were in the Air Force.
05/21/2010
Wow! I made this recipe for a group of hungry guys and they all raved about them. I made mine in spring roll wrappers, and a bit bigger than traditional lumpia. I've since made this recipe again and used to fill egg rolls. I must say that the filling has a bit too much pork for traditional egg rolls, which generally have more veggie than meat. I'm going to try again, but cut the pork down to 1/4 and double or even triple the veggies. This is a fantastic recipe that will show you just how easy it is to make roll filling and give you a great starting point for your favorite ingredients. I intend to try this with diced shrimp, veggies and celephane noodles. Mmmmmm....
11/22/2010
Excellent recipe!! My friend makes lumpia's but never finished giving me the recipe. This one tastes exactly like hers. I made2 adjustments- I mixed jimmy dean sausage roll with ground beef- YUM!! and I seasoned with a little adobo along with seasoning mentioned. They came out delicious!!! Was able to freeze 15 and we ate up 15 between the 3 of us...:-) Served with Sweet chilli sauce! (the lumpia papers are a headache to work with but sooo worth the effort.)
02/28/2010
This lumpia is really delicious and really easy to make. The only variations I did was I used a lot more cabbage than what the recipe called for and I used ground sausage because it has more flavors. I only scooped one to one and a half spoon of the filling instead of three because lumpias are supposed to be skinny when they are rolled up. When I did this the first time, I was only able to make about 15 lumpias. You can squeeze about 25 to 30 lumpias if you are consistent with your scoops.
09/18/2011
I never heard of lumpias until my coworker brought them for potluck. These things are soooo yummy and satisfying. I didn't have lumpia wrappers so I used egg roll wrappers instead, which made the lumpias rather oily. Next time I'll try the lumpia wrappers and I'm sure they will turn out much better!
05/14/2010
The filling is good although I upped the cabbage and carrots and mixed in 2 tblsp Hoisen sauce. I used all green onions. I bought a frozen package of all purpose wrappers and they were a bear to peel apart after completely thawing out. I accidentally wrapped a few in double wrapping (not good) because I wasn't aware how thin the wrappers are. 5 of them got torn while attempting to separate them correctly. Anyway, once I figured it out, I rolled them up and froze them. The 5 I fried fresh wanted to split and filling spewed out the ends. The frozen ones fry up nicely as long as you have oil at 350. This adventure takes some practice and patience is all I can say but in the end, the pre-frozen ones fried up great without falling apart. Prepare for some time wrapping these up and don't overfill Mine were about 1/2" diameter "logs". Couldn't get them any smaller w/out it being all wrapper versus filling. Mine actually looked the the photo posted. When I want to take the time, will make again! After considering the 5 destroyed wrappers + 5 lumpia I had to throw out, This will make 30 Lumpia using 1 tblsp of filling each. Very tasty treat! UPDATE: I'm so happy to have these lumpias, frozen and ready to deep fry for 5 minutes. SO YUMMY. I will def make again to have on hand. Just ate 4 of these and still want more!
04/05/2009
I love it, my neighbor and I have made it multiple times and it's hit every time!
Source: https://www.allrecipes.com/recipe/35151/traditional-filipino-lumpia/
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