Recipe courtesy of Carlita Domingo


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  • Yield: 15 lumpia
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2 tablespoons vegetable oil

1 pound lean ground pork

2 cloves garlic, minced

1 onion, sliced

1/2 lb green beans, julienned

2 carrots, julienned

1 tablespoon soy sauce (optional)

1 cup bean sprouts (optional)

15 lumpia wrappers, square or round

Salt to taste

Serving suggestion: Sweet and Sour or Vinegar and Garlic Dipping Sauce, recipes follow

Sweet and Sour Sauce:

1/4 cup white vinegar

1/4 cup soy sauce

1/4 cup ketchup

1/2 cup water

2 tablespoons sugar

salt to taste

1 tablespoon cornstarch dissolved in 2 tablespoons water

Vinegar and Garlic Dipping Sauce:

1/2 cup white vinegar

3 garlic cloves, crushed

Salt and cracked black pepper to taste


  1. 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.
  2. 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.
  3. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.

Sweet and Sour Sauce:

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

Vinegar and Garlic Dipping Sauce:

  1. Mix together all ingredients.