Lumpia Recipes

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

This is a very modified recipe from my DH family. To make it easy on me, i doubled the recipe and a serving size is one cup of mixure and 3 lettuce leaves.

Yummy eggrolls stuffed full of veggies. For lumpia (what I've been told is the Phillipine version of egg rolls) use spring roll papers. We use these as a meal but make a great side or appetizer too!

Another Way to make a Filipino Classic

This is not your normal small/skinny Lumpia and this is for making for a party where everyone will only eat 1-2 lumpia. My family uses this for a main meal served with rice and banana sauce(ketchup)

Filippino Eggroll

Baked version of traditional Filipino Lumpia Shanghai

This is a basic filler for oriental rolls - gyoza (potstickers), lumpia, spring or egg rolls, wontons.

Yummy veggie lumpia served with garlic black pepper vinegar sauce.

Sweet little dessert or breakfast treat

Fresh lumpia no wrapper. M

A meat and veggie baked rolled wonton

Lumpia

Eat in lettuce leaves, tortillas, in a yeast bun, or on rice.

Filipino Lumpia (egg roll) with favorites: Shrimp, Pork, Bean Sprouts, Cabbage and Carrots. Makes 30 Servings/Rolls

I modified a regular lumpia eggroll recipe and made it into burgers. They are very tasty!