15 lumpia
  • 2 tbsp vegetable oil
  • 1 lb lean ground pork
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1/2 lb green beans, julienned
  • 2 carrots, julienned
  • 1 tbsp soy sauce (optional)
  • 1 cup bean sprouts (optional)
  • 15 lumpia wrappers, square or round
  • Salt to taste
  • Vinegar Dipping Sauce
  • 1/2 cup white vinegar
  • 3 garlic cloves, crushed
  • Salt and cracked black pepper to taste
  • Sweet and Sour Sauce
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/2 cup water
  • 2 tbsp sugar
  • salt to taste
  • 1 tbsp cornstarch dissolved in 2 tbsp water

Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.

To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.

Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce (recipes below).

Mix together all ingredients.

Makes 1/2 cup

In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup

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    Simple. Taste ok. Fast weekday substitute for traditional lumpia, which usually seems like an all day affair.
    Excellent! This is the true lumpia minus the optional bean sprouts. I used to indulge in these weekly in Charleston, SC and this recipe brought me back. I have made different types of lumpia over the last 20 years, but this is how I remember the authentic lumpia. My husband had never eaten lumpia and loved it. I did add a few spices and a little extra soy. Perfect! Thanks for the recipe!
    LOVE this recipe! Adding vegetables to the lumpia is very important (instead of making the all-meat kind you see at most Filipino restaurants. The type of wrapper you use can also make or break this dish. Be sure to use the Simex brand: It's light, strong and fries up nice and crisp.
    Wow! That was so much easier than grandma's recipe! THANK YOU so much Carlita!!! 
    Yummy!! This was really easy to make. I left out the bean sprout, and used half a can each of carrots and green beans. Super simple way to make a special dish everyone loves. Next time I might try shredded pork instead of ground pork.
    I made this recipe a few years ago for my family party that is full of Filipinos. I never made lumpia before, but I was really hoping this recipe would impress my relatives. Overall, the lumpias came out DELICIOUS! Everyone told me that they were the best lumpias they'd ever had! I did have to squeeze out all the extra water from the salt hitting the cabbage; I did that like 5 times until the mixture was completely dry. I think it really helped the filling.
    Great. I added more soy sauce and fried in Shortening for extra crispiness and less oil. I did not add bean sprouts, there is only so much room in a wrapper before they tear.
    I got this recipe from a Lumpia restaurant: use equal parts of sugar, vinegar, and banana ketchup. Stir to dissolve the sugar. Maybe use 1/4 or 1/2 of each to start with, depending how much sauce you need. Banana Ketchup is found at Asian Markets. After asking the owner about the recipe, she wouldn't share. One day she wasn't there and the couple working gave it to me!!!!! :) :) :)
    esy tasty ad economical
    The vinegar sauce is the best -- it always goes first. Lumpia is always goes fast at a party. And, when you're in a rush, use a package of cole slaw mix with the sausage. Fast and easy.
    We really love this but added~ mushrooms, ginger, green onions, celery and left out the green beans and sprouts.
    Went well with chicken and pork adobo. Was verry tasty and how I remembered it from my days in the service. I've been asked to dice the carrots next time and use shredded pork instead of ground. The texture was a little off with the ground pork.
    I made these for my husband and Kids to go along with our cookout. I figured it would be a good way to get some veggies in them!!I expected a few questions about the bean sprouts, but ....nothing. They LOVED them, and asked me to make them again the very next day. Thanks guys.
    I was looking for a simple sweet and sour sauce recipe that I could make using ingreidents that I already had in the pantry. This sauce was absolutely divine; I used it over some fried chicken. It was hurt myself delicous.
    I love the recipe, easy to follow with great outcome.
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