Lumpia (Filipino Eggroll)


WARNING: Be careful who you make these for…they may propose.  Or at least stalk you for a bit until you cook them another batch! 🙂

Lumpia (Filipino Eggroll)

An addictive fried snack!


Servings 10-12



1 lb ground beef

2 small carrots

1/3 head of cabbage

2 stalks of celery

1 small onion

4 cloves garlic (finely minced)

1 tsp soy sauce

1 package Menlo Lumpia Wrappers (available at Asian Markets)

Salt and pepper (to taste)

Vegetable Oil (for frying)



  1.  Use a food processor, shred carrots, celery, onion, and cabbage.  If you do not have a food processor, you can use a mandolin or finely chop the vegetables.
  2. Once vegetables are shredded, place in large paper towel and squeeze to remove excess liquid.
  3. Finely mince garlic.
  4. In large mixing bowl, combine ground beef, vegetable mixture, soy sauce, salt and pepper, and garlic.
  5. Peel individual wrappers and place under damp towel to keep moist.
  6. Grab small cup of warm water to use as wrapper sealant.
  7. Starting in a diamond shape, evenly distribute 1 tbsp of mixture to the wrapper.  Wrap in miniature burrito style to desired size. (Reference video for more information).
  8. Preheat oil to 375 degrees.  If not using deep fryer, make sure oil covers at least half the lumpia and turn once golden brown on one side.  If using deep fryer, cook until golden brown.
  9. Serve hot with a side of sweet chili sauce. (Available at most markets)


Options: Add bean sprouts, bell peppers, or green onions to mixture. Can substitute ground turkey instead of beef.  Freeze extra lumpia in zip lock bag (Can keep up to 2 months).

  1. They look really nice, I’m quite impressed!

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