Lumpia with Sweet and Sour Dipping Sauce

For years Mr. T. has been wanting me to try Lumpia.  So when the opportunity came to make this appetizer it was easy to say, "Yes!"  But, what is Lumpia?  Simply put, it is a Filipino Eggroll.

I was a little nervous about wrapping them as I had a few coaches who kept telling me that it was difficult....but I didn't find that to be the case.  I did a little research and it was suggested that the filling be cool to cold before wrapping.  I think that was the trick.  It was easy to mold the filling and wrap it tightly in the Lumpia Wrappers.

We were please with the way that they turned out and Mr. T. loved the Sweet and Sour Dipping Sauce.

Lumpia with Sweet and Sour Dipping Sauce

1 Tbsp vegetable oil
1 pound ground pork
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup finely chopped carrot
1/2 cup shredded cabbage
1/2 cup chopped green onion
1 Tbsp soy sauce
30 Lumpia Wrappers
1 egg, beaten

Heat 1 Tbsp of vegetable oil in a large skillet.  Add the ground pork.  Cook, stirring frequently until the pork is done.  Use a fork to break the pork up as fine as possible.

Remove the pork from the pan, draining off all but a tablespoon of the fat.  Let the pork cool while you prepare the remaining ingredients.

In the same pan, cook the onion and garlic until soft, about 2-3 minutes.  Reduce the heat to medium-low and add in the carrots and cabbage.  Stir for about a minute.

Add the green onions, soy sauce and cooked ground pork.  Cook for about 1 minute.  Remove the pan from the heat and set aside until the mixture is cool enough to handle.  (I allowed the mixture to become cold before wrapping.)

Lightly mix an egg in a small bowl to use as a wash which will seal the rolled lumpia.

Lay one lumpia wrapper in front of you in a diamond shape, (with a point toward you.)  Take two tablespoons of the mixture and place it across the bottom 1/3 of the wrapper. (I formed the 2 tablespoons of mixture into a cylinder.)

Fold the bottom of the wrapper up and over the mixture.  Roll it once away from you.  Fold each side in to make an envelope shape.  Roll it up, keeping it as tight as possible.

Brush a small amount of the egg wash on the edge of the wrapper and seal the lumpia closed.  Place your lumpia rolls on a plate covered with a very lightly dampened towel until all of the lumpia are rolled.

Put two cups of vegetable oil in a heavy duty skillet.  It should be 1/2" deep.  Heat to approximately 375° F.  This will take about 5 minutes over medium heat.

Place 3-4 lumpia in the pan and cook them about 1-3 minutes or until golden brown.  If too many lumpia are in the pan at the same time, they will not fry properly.  Turn the lumpia to assure that they brown evenly.

Dipping Sauce

1/2 small green bell pepper, seeded and minced
1 cup vinegar
1 cup sugar
1 Tbsp salt
1 Tbsp cornstarch
1/4 cup water
1 Tbsp cooking oil
2 Tbsp ketchup

In a small bowl, combine the cornstarch and water.  Stir until the mixture is smooth.

Heat the oil in a saucepan over medium heat.  Add the bell pepper and cook, stirring regularly until softened.  Add the vinegar, sugar, salt and ketchup and cook, whisking regularly, until the sugar and salt are completely dissolved and the mixture is well-blended.  Bring to a boil.  While whisking continuously, add the cornstarch mixture and continue to cook until the sauce thickens.

Tips:  If you are unable to find Lumpia Wrappers get the thinnest Spring Roll Wrapper you can find. Lumpia Wrappers are very thin.  The regular Spring Roll Wrappers with not work well.

Lumpia freeze well so it is very easy to make a batch and have some tucked away in the freezer for company!

A Vinegar-Garlic Dipping Sauce is nice, also.  It is made with 2 cloves garlic, finely minced, 1/2 cup white vinegar and 1/4 cup soy sauce mixed together.  This may be kept in the refrigerator but should be brought to room temperature before serving.  (I think this sauce is my preferred sauce....Mr. T. liked the sweet and sour....)


I wish I had more pictures of wrapping the lumpia but when I noticed the time, I had to move along or we would be late....and the person bringing the appetizer cannot be late!!

I intend to make another batch and freeze some for unexpected company....or for those evenings when we are having an appetizer dinner!

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. What a fabulous and fresh idea for an appetizer and you can be sure no one else will bring the same thing. Thanks for how to wrap them, I had no idea. You can all ways count on Mr. T. Happy New Year to you both.

  2. Imagine..I had never heard of lumpia!
    Wikipedia and your recipe clued me this kind of dish!

  3. Kate, I had to look this one up... Never heard of lumpia but they did look spring rolls. Turns out that they are closely related. Never tried making them at home but now we don't have an excuse! Take Care, Big Daddy Dave

  4. Looks and sounds delicious.
    Happy New Year. Catherine

  5. These look really good Kathy and something we would enjoy making. Hope you and Terry have a great New Year.

  6. You did a beautiful job with these. I've heard that they can be very time consuming. Happy New Year!

  7. That's a great tip about letting the filling cool before rolling. These look perfect and professional is I don't say! Thanks for the recipe, pinned.

  8. Hi Kate,
    What a great appetizer for any party, these look fabulous! Thanks so much for starting your 2015 with Full Plate Thursday and have a great week!
    Happy New Year!
    Miz Helen

  9. Love lumpia! I think it's the crispy outer shell with a succulent inside, I overindulge every time!

    Happy New Year.


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