Lumpia Beef Pork Carrots Onion Potatoes
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10/04/2002
This is very shut to the recipe my mom used equally I was growing upward. She would brand fifty-100 at a fourth dimension and freeze whatever wasn't used. You lot don't need to defrost them when you're set to cook. Remember when frying the lumpia, put the seam down first - it helps to seal information technology meliorate. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)
07/29/2003
My swain is Filipino and I've eaten lumpia at every party and get-together nosotros've had with his family. This recipe is the closest matter to the lumpia his mother makes. The only changes I tried were to one-half the green onions and add in 1/4 cup chopped fresh green beans, omit the common salt and use low sodium soy sauce and add together 2 tsps Adobo seasoning to the meat. This adds a niggling more flavor without too much extra salt. I also doubled the recipe and made beefiness, beef and pork, and but pork lumpia. We like the mixture of beefiness and pork all-time! We also dip our lumpia in a sweetness chili sauce, which can exist constitute in any asian market place. This is a Slap-up recipe! Thanks Christina.
02/04/2013
This is a great base recipe. Lumpia recipes are flexible and you can add or subtract whatever you desire. Traditionally the raw meat is mixed with the spices, rolled, and cooked. One advantage to precooking the meat is you can add more spices/ingredients to taste after the meat is cooked. Before I remove the final mixture from the stove I will add dashes of soy sauce, oyster sauce, and sesame oil until information technology tastes the mode I want it. Another expert tip is to let the final mixture sit over night. This makes a large difference in the following: 1. the juices/spices coalesce and soak into the meat giving a much nicer flaver 2. Rolling is much easier because the filling is no longer wet and soaking into the wrappers 3. Since the wrappers don't absorb all of the moisture, they chocolate-brown very slowly and y'all get a super crisp lumpia without over browning the outside and blackening the ends. Cheers again for the recipe!!
12/28/2005
This is a bang-up recipe! Nevertheless, I reccommend adding ane head of cabbage and 4 medium sized carrots. The extra veggies just seem to add to the season and turn out merely like I recollect them from when I was a child. I besides reccommend trying a apple cider vinegar and garlic dipping sauce--iv cloves garlic to one cup apple tree vinegar. Thanks for the peachy recipe!! :)
02/21/2003
Positively succulent! (hey guys!) This makes a terrific appetizer, only my gang prefered this as function of their repast. I'chiliad fortuante to have a terrific Asian market in the area, so the wrappers were easy to observe. (by the way, there is a pancit recipe on this site) Too wonderful! Thanks so much Christina!
08/31/2010
For those who can't observe lumpia wrappers, you tin can make your own. it's just equal parts of rice flour and water. apply a nylon pastry brush to 'pigment' the batter on a large skillet and take the pan out of the burn down one time it'southward dry. merely flip the cooked wrapper on top of some parchment paper and put on your filling. Whenever I cook lumpia, I prefer to use fresh wrappers because I can adjust how thick or thin I want the wrappers.
eleven/24/2003
I've tried the other Lumpia recipes on this site and they do not even compare to this one. These turned out delicious! Everyone in my family absolutely loved them. I even froze half of them and cooked them a couple of weeks later and they tasted just as practiced every bit the first batch. Cheers for this bang-up recipe!
04/25/2012
I almost wish I had never tried this recipe. I well-nigh wish I didn't know how easy and inexpensive it is to make these in my own kitchen. Now I find myself continuing in my kitchen in the morning wondering how lumpia would go with my java. Seriously, these things are so like shooting fish in a barrel and awesome. My swain (who eats similar a bird) ate 7 of them. And they are total of veggies! And so what if it'southward fried veggies, at to the lowest degree they're there! Like I said, try this recipe just if you want to open the door to breakfast lumpia.
02/22/2003
I liked the filling but thought it could have used a trivial more flavor. I didn't take the lumpia...really this is the first time I've heard of lumpia. I couldn't discover any at my local supermarket, but I had enough of wonton wrappers in my fridge. We made mini-eggrolls with them and ate every ane! I fabricated a dipping sauce out of orange marmalade, dijon mustard and horseradish to taste. Thanks for submitting Christina.
02/17/2010
I've had lumpia many times over the years and this recipe rates correct up there with the best. I desire to signal out that information technology makes 30, as indicated, but you lot accept to utilize 3 teaspoons of filling, non tablespoons. If you use tablespoons, you'll finish upwardly with about x lumpia the size of an eggroll. One of the notable differences about lumpia is that information technology's tightly rolled, small in diameter, and doesn't have a lot of filling in it. Run across my weblog for boosted pictures showing how I rolled the lumpia.
01/15/2011
Great recipe, very close to the orginal recipe that was taught to me as a child. The merely change that I would make is to add bakchoy cabbage and cilantro both finely chopped. The trick is to brand sure that all ingredents are minced in food processor and then add ground pork. I detect that using one pound of pork and 2 pounds of veggies balances the rolls. This is a family unit and gathering favorite!
05/23/2008
I honey this recipe!! I've been making these for years and I've found a fob to cut downward on prep. Employ bagged coleslaw mix! It's got the cabbage and carrots all ready to become. I usually employ the whole bag so I double everything else. Also, the thinner yous tin roll these, the better. Sometimes I skip rolling them all together and serve the filling over rice. So GOOD!!
eleven/20/2003
this was a big hit with my family and friends who accept never tried lumpia. i had to apply eggroll wraps equally there are no asian markets in the area. but when i was in the PI i call back that they were a lot smaller..are the lumpia wraps smaller?
09/16/2007
We really enjoyed these!! For variation, I added some diced shrimp and glass noodles...made information technology into more than of a spring roll, I guess. Brought it to a family gathering and there was none left on the tray. Peachy recipe LatinaCook, thanks for sharing.
05/07/2011
This recipe is good and very close to my family's recipe. Only a few things were missing, like bean sprouts and string beans. The bean sprouts you lot proceed whole every bit for the string beans you really cut at a bias (diagonal) into very thin slices. Instead of mincing some of the ingredients you lot would actually cut them into Julienne. At present the recipe asks for lumpia wrappers which isn't very precise. In my stance Menlo all purpose wrappers work the all-time, it comes in a cherry-red package with chinese writing on the right side and you can find these wrappers at almost any Filipino store. Also if anyone is interested in a very elementary dipping sauce for Lumpia..... believe information technology or not vinegar and garlic is the typical choice for any filipino. Just take a few garlic cloves and smack them a few times merely to accept the skins off and to release the garlics flavour and mix information technology in with vinegar and some salt. Very traditional Lumpia dipping sauce.
03/07/2009
These were good all the same they needed more flavor in the meat. I added sesame oil, oyster sauce, minced ginger root, some cherry-red pepper flakes & chopped cilantro to the meat mixture after it cooled. Made 25 lumpia and all were eaten. Used sweet chile dipping sauce.
01/30/2011
I take been a USMC married woman for 35+ years and this recipe is the closest i have seen to the one taught to me by a shut friend who had besides married a Marine. She was new to the US from the Phillipines. My family unit eat these as a repast with rice and asian veggies on side. my husband perfers to americanize his, with catsup as his dipping sauce. cheers for the mail
eleven/05/2009
This is a true lumpia recipe!! I like to brand the filling the day before and refrigerate it overnight. That helps flavors to meld amend. My Favorite!!!!
11/05/2010
These are perfect!!! I doubled the recipe using 1/ii beef & 1/2 pork. Put in 2 extra garlic cloves (can't assistance myself) and had to use eggroll wrappers cause I live in a small town w/no asian food marketplace. They were still fantastic. Doubling the recipe and using about 2T in each i, yielded well-nigh 40-45. I probably could have put slightly less filling in them and fabricated 50 merely this was fine for my grouping. I used Frank's Red Hot Sweet Chili Sauce for dipping. YUMMY ! ! !
02/21/2003
DON'T Be Afraid! Make these! I did and they are delicious. They were VERY like shooting fish in a barrel to brand and gather. Ingredients were easy to find. I used pre-shredded "fancy" cabbage and carrot lucifer- sticks to save on fourth dimension. I used nigh ane.five cups of cabbage in the "meat mixture" and still would prefer more. The flavors were perfect. Make these ahead of time and freeze; fry up right earlier serving. They stay HOT for a long time. Great recipe. Will brand again and again. Cheers!
02/xi/2011
I had some mini lumpias at a gather years ago and loved them. so when I saw this recipe I but had to try it. It worked like a charm. Afterward the commencement two, wrapping was easy. Instead of frying them I sprayed them with Pam and cooked them in a minor convection oven till a light golden color. Everyone loved them. I got about xx-five out of the batch. Now I freeze them in layers, in an airthight container separated by sprayed wax paper. Whenever I want, I just pop a couple into the conv Oven and use them as sides with stir fry or even with with a nice bowl of noodles in broth. A not bad recipe for finger food parties.
06/25/2012
This might exist a trivial time consuming, simply it freezes well and is delicious every fourth dimension. I have tried this recipe, as is and with changes, and it's a huge striking every time. Hither is what I accept found works best for me: The one-half pork and half beef mixture is tastiest, although I personally adopt to use a mushroom and some meat mixture. Sesame oil tastes groovy for frying or baking. Nosotros use low sodium soy sauce and no salt or it'south also salty and overpowers the veggies. We don't use garlic pulverisation; we just up the fresh garlic. Nosotros found we need more seasoning then the recipe calls for and then we season to taste as everything is cooking. As another reader suggested add together some thinly sliced greenish beans. I recommend adding virtually one-half a small can of chopped water chestnuts which will soak in flavor yet remain crunchy. Yous can use well-nigh veggies without fright as long as you think to keep the ratio of soft & crunchy, and adjust the seasoning/sauce as needed. If you lot have a practiced food processors and then employ it. Y'all really exercise desire small pieces of everything mixed together. I experience the Menlo wrappers work best, but pretty much whatever lumpia/egg roll/ wonton wrapper can be substituted with expert results. Oh and just in instance, Youtube how to fill the rolls before you do it the first fourth dimension.
12/20/2007
VERY Expert RECIPE. HAD A Hard TIME FINDING LUMPIA WRAPPERS. A FILIPINO FRIEND TOLD ME SHE ACTUALLY USES PHYLLO DOUGH. IT WORKED PERFECTLY
01/27/2003
This was delicious, I confess to a modest modification. I added about double the cabbage and then I added near two tbsps of sugar to the filling. It didn't sweeten information technology so much every bit smooth out the flavors. Lumpia wrappers are fourth dimension consuming to separate, but very tasty. I have made this several times and keep getting happier with my efforts. I substituted chicken for the pork and wonton wrappers for the lumpia wrappers once and they were however proficient. My 3 year old must take an asbestos mouth, because she grabs them upwards as fast as she can get her hands on them and they disappear. This has already become a favorite around here. Thanks Christina!
07/eighteen/2014
This was really good! I'one thousand fabricated it every bit is and then several times with variations. You don't need the oil to cook the pork every bit it'll melt in its own fat. I doubled the crushed garlic and upped the veggies to 3/4 cup green onions, iii/4 cup regular onions, 3/4 cup carrots, and two cups cabbage. I likewise added 1/two lb shrimp because we love shrimp! The wrappers should be cut into quarters because lumpias are really small, with 1 TB filling per wrapper. I was hesitant to endeavor baking these as per others' suggestions simply I'thousand sooo glad I tried it! I sprayed them with cooking spray and baked in the oven at 425 for 18 min, flipping once throughout. This made about 70 lumpias. We definitely don't feel so bad eating and so many of them if they're baked :) Sometimes I also throw in 2 tsps of fish sauce into the mix. Since my husband is Vietnamese, nosotros eat them Vietnamese-style, wrapping each lumpia in a lettuce leaf and dipping it in fish sauce when eating. Yum! So glad these freeze well also.
09/06/2011
FABULOUS!!! Living in San Diego I've had the opportunity to sample many Lumpia made past Filipino'southward who probably grew upwardly making these fiddling gems and this recipe tastes just similar them!
06/13/2003
Not to dandy on the flavor...I'grand however going to search for what I was introduced equally a Lumpia. I'm sure in that location are lots of recipes out there...I just demand to find information technology. Also I could but get egg roll wrappers....I actually wanted spring scroll wrappers. It really makes a departure in sense of taste.
10/04/2002
Cheers for this wonderful recipe. My grandma Talin used to make these and they were succulent, only I never got her recipe. I remember her adding a handful of raisins to the filling, too..maybe not traditional, just very tasty. Also, we dip our lumpia in banana ketchup (sold in Asian markets).
07/30/2006
I am Filipino and take tasted many different Lumpia recipes...this was a great i! I found you have to exist very careful with the temperature of the oil, definitely go on information technology at medium. If the oil is besides hot, the outside cooks too quickly and the inner wrapper doesn't get crispy. I used Spring Roll wrappers from the Chinese grocery store.
04/20/2007
This was SOOO expert. Reminds me so much of the lumpia that the ladies at my church would make. I omitted the onions since I accept picky kids and used onion salt instead. Too....to make this So much easier on you, I bought the coleslaw bag of cabbage, and a bag of shredded carrots. I did put the carrots in a chopper to mince them only the already shredded cabbage made this recipe the easiest ever. Also, my mother in law suggested mixing corn starch with water in a bowl and using that equally the glue. Worked similar a charm. I froze the extra rolls for easy frying next time!
08/25/2004
I can't believe how easy this was. And adequately quick! From get-go to dinner table information technology was only an 60 minutes and ane/2. Could but detect WonTon wrappers and then I gauge we had Filipino Won Tons! I fried them in a fiddling oil instead of deep frying them. YUM! I'll certainly make these again!
10/23/2008
Fantastic Recipe! Give thanks you! It was my first effort making Lumpia and this recipe was fab. I substituted sausage for mince meat every bit a personal preference an it was a wonderful flavor. Burned my tongue eating these cause I couldn't wait for them to cool!
09/21/2003
DEE-LI-CIOUS! I followed the recipe to the letter exept for the soy sauce. I didn't have any so I used a bit of Yoshida terriaki. It was quite good. I did quite a bit of "test tasting" during the cooking that I was full by the beginning 1. I liked this recipe alot, glad I constitute it!
02/27/2006
I made these with half pork/one-half shrimp and likewise a batch with half pork/half ground beef. Nosotros preferred the pork/shrimp combo. I doubled the cabbage every bit suggested by some. Succulent.
11/11/2006
This recipe was and so unproblematic and so piece of cake to ready! I took the advice of others and omitted the salt and added a lot of extra cabbage to the mix. To save on time, I used pre-shredded cabbage from the supermarket! I will definitely try this recipe over again and attempt some variations to kick up the season a piffling fleck. Smashing recipe! Thanks for sharing :)
04/13/2009
SOOOO GOOOOOD! But like the lumpia I had as a child. Next time I'chiliad going make them with chicken. Using the lumpia wrappers is a must. Egg gyre wrappers are to thick.
11/06/2011
These tasted great. Fifty-fifty the filipina girls at work were impressed. These are very time consuming and then I make 50-100 at a time and freeze them for afterward. I apply banana sauce or all purpose sauce from the oriental market place on them. So expert.
01/31/2011
These are amazing! My female parent is from the Philippines and makes Lumpia quite often. These taste just like hers. Yous really tin't eat just ane, they really are that good!
05/eleven/2006
I have never made Anything asian before. I'm non that groovy of a melt, merely I suprised my husband (whom) loves this dish the other night. It was so easy to brand and information technology turned out WONDERFUL! He took the residuum into work for lunch the next day and shared it with the guys. They were impressed that I made it past hand. I plan to make more VERY shortly. SO Give thanks you and so much for this recipe. At present I have a great appetizer to make for parties.
12/thirty/2010
These lumpias have get a family unit tradition during the holidays. The but change I made was to used WonTon wrappers, it is much easier to use than the spring scroll wrappers. Spoon a tsp of mixture into the centre, and so scroll into a smaller version of the spring roll. The result is a 2 bite appetizer or side dish that anybody actually loves. The play a joke on is to go the oil hot, then each lumpia but takes about thirty seconds on each side to cook. I usually have to buy two package of 50 ct WonTon Wrappers to use up all the filling, makes about 75 lumpias. I used La Choy Sweet and Sour sauce for dipping.
06/12/2008
This recipe is fantastic. Tastes just like what I had when I was stationed in Baguio in the Phillipines. I have been making these for years. Hint: To cut downwardly on the labor, utilize egg roll wrappers instead of lumpia/won ton wrappers. Cut in half or thirds subsequently rolling.
01/25/2009
These were wonderful!!! I was born and raised in Hawaii and was raised by filipino godparents. They used to make this for me all the time... this recipe is very close... I browned the pork with some garlic pepper.... Everyone loved them!!! Thank y'all...
02/11/2008
My female parent too adds fish sauce to the mixture. Not bad recipe thanks!!!
04/25/2007
These are very adept. We used egg roll wrappers and used 2 cups shredded cabbage. Other than that we kept the recipe the aforementioned and used a sweet and sour dipping sauce. We also froze the lumpias later wrapping, then fried when prepare to eat. The wrappers on the frozen ones were a niggling chewy, merely the ones that we cooked immediately after assembling were crispy.
eleven/24/2013
This recipe was ok. I worked with a Filipino lady that used to ever brand these and I loved them. I never thought about request her how to make them until I moved 3000 miles away. In that location were a few things that I realized subsequently making and eating these that I know I'll change in the time to come. The first being not to employ soy sauce AND salt. To me, they were too salty. And after having them and comparison them to hers, Im pretty certain she didn't use soy sauce. Nor did some other recipe that another Filipino friend of mine made. I don't recollect tasting soy sauce in his either. I know there are many versions of lumpia and they are very easy to change. They weren't bad, I still enjoyed them. I inhaled 6 in no fourth dimension with a vinegar garlic dipping sauce. I read through several recipes and noticed some require precooking the meat while others use a raw mixture. I think the next fourth dimension I will endeavour a raw mixture instead, as these just roughshod autonomously and crumbled while trying to consume them, fifty-fifty being rolled tight. Dipping was hard without loosing my meat. All in all, this was a great starting point and looks similar information technology contained almost of the stuff I was used to in a lumpia. Also, mine fabricated 21. I noticed after the first few I was over stuffing, so cut back. Then when I got to about xv, I cut dorsum more. 1 1/two Tbs. will probably yield xxx. Now I know what my next attempt should be. Thanks for the dandy beginning! Revised: Subsequently sitting overnight, the flavors are more blended and mellowed. Tastes much better!
02/09/2014
I looked forever for a recipe that matched my friend's female parent'due south recipe. I finally found it. I do a few things a piffling differently with regards to prep though. After cooking the onions and port and draining the fat, I add the seasonings and then put the meat and onion mixture in a food processor and pulse it a few times to become it all into a uniform size (about the size of raw pikestaff sugar). I too pulse the carrots until they are about the same size of the meat mixture. It lends itself to a consistent flavor and texture throughout the unabridged scroll. Everyone who has had them has commented that the season is wonderful, but the texture is what sends them over the height.
03/19/2011
I made this once using footing beef simply I botched it badly by not heating the oil enough and the wraps were oil-soaked :( As for the recipe itself, I found at that place were not enough veggies in it. Next time I volition double the amount, particularly cabbage. And, of form, ensure the oil is hot enough!
09/22/2010
A new family favorite! I have made this recipe several times now and I can tell you information technology's been a requested dish for the past several parties I've either thrown or have attended. I take fabricated information technology according to the instructions and I accept altered it by adding my own "tastes" to the dish. Either way, it's worthy of 5 stars. My ultimate preference is to add a bit more than soy sauce and I like the idea of substituting adobo seasoning instead---- very important INSTEAD--- of the table salt. It may be a minor alteration, simply it completely transforms the taste in my opinion. My husband similar a more cabbage, and then if you have actress, don't exist afraid to throw in any of the extra vegetables. Also, simply a comment subsequently reading other reviews, it yielded around 25 lumpia for me I'd say, not quite 30, only information technology all depends on how thick you desire your rolls to be if you follow the recipe every bit is. This recipe doesn't intend them to be fat rolls like Chinese eggrolls, and I prefer the thinner version myself. Alter information technology to suit your tastes, as is really what we should all be doing with any recipe. Add together your own style to information technology! :) Try information technology-- this dish is killer! Preferred in my family to the actual principal dish. :) Freezes very well also if you intendance to make them in advance or don't intend to eat much right abroad--- just wrap, freeze, and melt when ready. Also, cover your rolls/put in plastic ziplock bag and the wraps themselves as yous're rolling them and so they don't dry out out. Savour! :)
11/05/2010
Wonderful recipe! I did adjust a affair or ii, to my personal preference, not to fix a problem, just because I liked it a sure style. I'k vegan so I used tofu "mock pork" and wrappers that I knew were vegan friendly. I also substituted bok choy for the green cabbage, greenish onions for the regular onion, and I shredded the carrots. Other than that, MARVELOUS recipe!
09/04/2006
I made a few changes. I omitted the onions. I doubled the dark-green onions and carrots (used 1 cup EACH). I used ii cups of Napa Cabbage. I simply had access to eggroll wrappers. Information technology made thirty lumpia. My married man and I had lumpia often where nosotros used to live. This is something we have really missed. This tastes just similar "the real thing". Thank you SOOOOO much!
01/05/2006
Very good and very easy to make. I shred my carrot and cabbage in the nutrient processor and also ground my pork a piddling finer in the processor, after cooking it showtime. I fabricated some with chicken the same manner and they were also very tasty. I did add some cooked bean noodles and I think it made the recipe even ameliorate. I will make this once again and once more!
12/21/2004
I mixed everything together without cooking it showtime. Double lined the wrapers then rolled the mixture and fried them..very good..my husband doesnt similar any kind of asian food but loved these.Cheers
04/29/2012
The first time I made these..it was a semi disaster.. The filling was good simply when I tried adding them to the lumpia rolls I think I put also much filling in and they didn't look like lumpias..they looked like egg rolls and tasted similar them too.I was very disappointed!.I put the filling in the fridge and went to sleep VERY frustrated.. I love eating lumpias..SO The next twenty-four hour period I looked on YOU TUBE to see how to curl the lumpias and how much filling to put in.. AHH..information technology was very helpful.. I suggest putting 2 teaspoons of filling in and watching Y'all TUBE video on how to roll the lumpias.. They came out so much ameliorate and tasted more like lumpias! As well, don't forget the sweet chili dipping sauce! Adjacent time I'thousand going to try with basis beef 'crusade I love ground beef lumpias..
01/21/2011
The rolls were really tasty and I would'nt change a thing. I made only 20 and my family said,"Next fourth dimension make more!"
07/05/2008
OH, YEAH!! Y'all bet 5 stars!! I changed some: used turkey,extra cloves garlic (no powder) iv stalks celery,mmmushrooms, bag o bean sprouts... I used skillet and sauce pan (cooks twice every bit fast), (this would exist AWESOME with rice I didn't have wraps so we just ate the WHOLE affair!! -- I made it for viii serv, only my husband and I wolfed it all in one dinner!!)
01/23/2009
This is a groovy recipe for lumpia. I will season it a little more next time. I am actually going to buy a large food processor just to process everything instead of chopping. I establish that the meat was much better after cooked and so processed. My son loves these... at 15 months old he runs around munching on them! Thanks for the recipe.
05/23/2007
I prefer ground pork instead of footing hamburger because the ground pork has a lot more than flavor. My Filipino Dad who is a not bad cook told me to add chopped shrimp for more flavor. I season the meat mixture with oyster sauce. I found it easier to buy from my local supermarket in Hawaii the chop suey mix (shredded carrots, shredded cabbage, string beans) that comes in a handbag.
x/27/2006
Our family loves lumpia, this recipe is like to the one that I use. I have a question for anyone that might be able to answer it. Our local Oriental market closed and I tin't get the wrappers anywhere, does anyone know of an online shop that ships these wrappers ? Thank you
09/02/2010
As a child I remember visiting Philipino friends who fed these to united states of america all the time! I love egg rolls only really was trying to observe a recipe for these babies...I have made these and find that they are not all that hard (specially with a mini chopper) and turn out amazing! They fly out of my dwelling when I make them and have given out the recipe a 1000000 times! I accept read about people using the coleslaw mix instead and side by side fourth dimension I'm trying that because I never use up all the carrots or the cabbage and finish up making 2 batches! I also use the "mini egg roll" wrappers and next time I'm also going to try baking them to cutting down on the "fry fatty"...425 for 10 min...plough and another 10 min...should exist nice and crispy without the "fry fat!"
04/16/2010
If you take not tried Lumpia, I seriously suggest you accept the time to try this recipe! My MIL makes these and I recently tried my mitt in making them. The merely modify i made was using footing beefiness for preference over the basis pork. These are Astonishing! They are bully with the lumpia wrappers but I find they are delicious with the regular eggroll wrappers besides. This is one of those dishes you tin can make in majority then freeze what you don't fry. Heat upward oil at 350 and fry them straight from the freezer for about 5 min and they are just as skilful as they are fabricated fresh.
01/23/2011
I added nigh 4 oz of sliced button mushrooms when I added the cabbage. The only trouble I had was the lumpia wrappers were and then thin that they wouldn't stay together until I started wrapping with 2 wrappers, then it worked much ameliorate. Not sure I like the wrappers as much equally I like eggroll wrappers. The filling was spot-on though, therefore, 5 stars.
04/23/2011
These lumpia turned out okay; made as directed, and yielded simply fifteen. The main upshot was that the filling was too loose, which made consuming the lumpia difficult (filling fell out). I positive - I used grapeseed oil for the frying, and it was better than any other oil I've used in the past, as it did non fume, maintained temp, and there was no notable flavor from the oil.
06/29/2005
This recipe is very good. I read all the reviews ahead of time. So I ommitted the salt equally suggested. I put in cabbage, shredded carrots and used more pork than beef. Information technology was very skillful and I volition apply the recipe over again except I would even use more cabbage and carrots. Give thanks yous - bang-up recipe
02/16/2009
I accept to give this recipe a 5. I love this recipe! The only problem I had was finding Lumpia wrappers here in Ohio, and so I bought springroll wrappers, which didn't work at all. I made a tester and it fell apart, so I form the filling into a meat loaf and it turned out amazingly well! So now, as much as I love lumpia, I love lumpia meatloaf fifty-fifty more haha Cheers for the recipe!
11/12/2008
These are wonderful! We are a military machine family and accept been lucky enough to meet several Philipino friends over the years, and I must say these are as practiced or amend than any others I've ever eaten. Use a bag of pre-shredded coleslaw for quicker cabbage prep. I prefer to fry in peanut oil, and make a DOUBLE batch because they freeze beautifully and you lot can fry them later directly from frozen. I Ever use Simex wrappers, which are found in the freezer section. Dandy served with Mae Ploy sauce!
x/30/2005
well this was a delicious!...merely like any other recipe u should season the meat to sense of taste. i also read a review about the filling non holding together but if u minimize the corporeality u put in the wrapper the trouble is fixed!
03/01/2007
This recipe was wonderful! And non difficult to make at all. The merely matter I did different from the recipe was add together about a teaspoon of sesame oil to the mixture. I did find that three heaping tablespoons of mixture per whorl only made about 15 instead of the 30 the recipe is supposed to make. So the second time I fabricated them I only did well-nigh a tablespoon of mixture and got a lot more than rolls. Thanks for an awesome recipe!
02/13/2003
My mom is Filipino and she said this was how she made lumpia!! I took it to a Sunday Schoolhouse political party and it was a huge hit! I've been instructed that I tin can bring nothing else to SS parties!!
06/27/2007
thank you for sharing this recipe. my family beloved it. the lumpia taste bang-up, much ameliorate than the ones i ordered from restaurants.
04/14/2007
I made this afterward a visit from a friend from Hawaii. This was a shut recipe he brought country-side. Yummy.
01/28/2003
Born and raised in Hawaii, I ate alot of Lumpia'due south. This one wasn't to my liking, but it may have been because of the wrap. Where I live they don't have Asian Markets to buy the wrappers you demand. I had to use Egg Curlicue Wrappers which is not what you employ for Lumpia, it'south thicker than the traditional Lumpia Wrappers. But, my husband took it to piece of work and all 20 were guzzled by his co-workers within 5 minutes. They loved it!!
07/30/2005
This was nothing similar the lumpia my Philepino neighbors make, only it was still succulent. Meat mixture tasted good, but didn't agree itself together like a traditional filling does. My neighbor suggested adding soaked 'pan', (a bread which can exist found at many Asian markets)to the meat subsequently it has been cooked.
08/31/2014
My step-mother was from Manila and settled in San Francisco after WWII. She fabricated hundreds of lumpia at a time and kept them in the freezer. Her recipe was quite involved. Ground beef, pork sausage, baby shrimp, bok choy, dark-green cabbage, shredded dark-green beans and carrots, ginger, chestnuts,garlic onion and green onion, fish sauce, soy sauce. I've taken upwards the tradition of spending ane or 2 days a year making hundreds for the freezer and melt them up for company, parties, and sending some home with visitors just like my step-mother did. I'k didactics my girl and granddaughters and a few interested friends how to make lumpia. Great opportunity to sit down and roll and chat and laugh.
02/03/2011
Wonderful recipe and truly easy! Only two changes as we don't eat any "blood-red meat". Used one/two ground turkey and 1/2 turkey italian sausage and fried in evoo vs. veggie oil. Made 21 and there were NONE left.
11/14/2005
This reminded me exactly of the lumpia nosotros used to beg for every year when our family friends made their annual batch. LOVED it! I served it with some home fabricated sugariness and sour. Although time consuming, I will triple the recipe and freeze it next time.
02/24/2006
These are very good! I have used this recipe three times & they are simple & delicious! The but changes I made were one) I doubled the vegetables 2) Instead of veg. oil, I prepped the filling in sesame oil, and 3) I added about i/ii tsp freshly ground ginger. At that place is a simple tomato paste-pineapple based sugariness & sour sauce on this website that goes excellent w/ these.
03/xiii/2003
This recipe was excellent!!! Information technology was very easy to make and information technology is a hit with my family and friends. They freeze really well also!!
03/07/2007
I had wanted to make these for a long time, but I thought that they would be really hard to brand. Boy, was I wrong. They are really easy and they taste wonderful!! My family loves them. I accept fabricated them twice, the first time I used ground turkey, and the second I did not utilize whatsoever meat. They are neat both means.
11/xi/2003
this lumpia is amend than those made by my relatives. great job.
05/27/2012
Outstanding! I omitted the cabbage since my husband is on blood thinners and can't have the vit One thousand, simply was still cracking! Equally another reviewer wrote, utilize only 3 teaspoons (non 3 tablespoons) per wrapper. Without the cabbage, it made 21 rolls. I served with bottled Thai sugariness chili sauce in a bowl. Anybody loved them!
01/03/2011
This recipe is nifty. I fabricated exactly as recipe states and it is a big hit with my family. I'k going to be making this for years to come!!
01/29/2008
This is a wonderful recipe and a staple of my kitchen now. I use leap scroll wrappers because I oasis't found lumpia wrappers, but they work fine. I use ground turkey instead of pork and at least 1 cup of chopped cabbage. In fact, I usually purchase a "cole slaw mix" and chop upward that along with some chopped baby carrots. I put a tablespoon or more of soy sauce, and I include a tin of chopped h2o chestnuts. I use dried minced onion rather than jump onions. They're ever a hit!
01/xix/2009
Just similar we used to get in Tarlac
12/31/2007
I used hot Jimmy Dean sausage with this recipe and everyone loved information technology.
x/29/2010
This recipe was delicious. I did take the communication from one of the reviewers and left out the common salt and used depression sodium soy sauce. This was a huge hitting with my family.
08/29/2008
WOW! I grew up in Hawaii and after being abroad for fifteen years, I experience like I have taken a trip down memory lane. This recipe is delicious, and yes, they are much better than egg rolls. Instead of shredding cabbage and carrots, I purchase the preshredded mixture in the bagged salad section. These are then easy to make and and so succulent. These are asked for oftentimes at our family gatherings at present that I have this wonderful recipe. Mahalo!
09/30/2009
This was awesome! I tried this fried equally written, as steamed dumplings, and as a lettuce wrap. All iii preparations were delicious only I have to say that my favorite way of eating this was direct out of the pan! The recipe made more nosotros were going to swallow and then I refrigerated some of the filling and ate it the side by side day heated in the microwave. The best!! As well served bootleg fortune cookies from this site. How fun!
08/03/2008
Made this exactly per the recipe and served with sugariness chili dipping sauce. Perfect!
04/fourteen/2011
Amazing!!!! I used ground beefiness in identify of the pork but otherwise made as directed. I found the wrappers at my local asian mart and the prices on the ingredients were a third of the toll in the grocery store. I would non use won ton or egg roll wrappers due to the thickness. I served them with a sugariness chili sauce and fried rice. So good! Thank you for sharing!
08/08/2010
These were really good, merely I add some frozen peas and some bean sprouts also, like my Filipino neighbors advised.
05/14/2008
This was the 2d time i made these merely on the first i used the wonton wrappers similar another user suggested because i didnt find the spring roll/lumpia wrappers in the local grocery store. I liked them simply establish information technology difficult to wrap with the wonton so i ventured out to the Oriental Market and got the correct wrappers and the lady at the marketplace suggested a sweetness chili sauce for dipping. WOW!!!!! THIS IS A KEEPER!! brand sure you use the correct wrappers though. Give thanks you for an original recipe!!
03/25/2011
It's OK, a little light on flavor. I added 1 Tbsp oyster sauce and it even so tasted a niggling light. Might want to add more than something to it. Expert way to cook west/o a lot of oil.
09/08/2011
I make lumpia all the fourth dimension. I don't add together cabbage, merely I practise add together green pepper. To boot information technology up a bit I take one-half my meat mixture and add together a couple of chopped serrano peppers and some cilantro. I besides apply at least a head of garlic. No light-green onions, soy sauce, garlic powder. If yous can't find lumpia wrappers spring roll wrappers work pretty adept. I was taught past a Filipino Adult female while we were in the Air Forcefulness.
05/21/2010
Wow! I made this recipe for a group of hungry guys and they all raved well-nigh them. I made mine in bound roll wrappers, and a bit bigger than traditional lumpia. I've since made this recipe again and used to fill egg rolls. I must say that the filling has a bit too much pork for traditional egg rolls, which more often than not have more veggie than meat. I'thousand going to try over again, merely cut the pork downwardly to 1/four and double or even triple the veggies. This is a fantastic recipe that will bear witness y'all simply how easy it is to make scroll filling and give you a keen starting indicate for your favorite ingredients. I intend to try this with diced shrimp, veggies and celephane noodles. Mmmmmm....
eleven/22/2010
Fantabulous recipe!! My friend makes lumpia's but never finished giving me the recipe. This 1 tastes exactly like hers. I made2 adjustments- I mixed jimmy dean sausage roll with ground beef- YUM!! and I seasoned with a little adobo along with seasoning mentioned. They came out succulent!!! Was able to freeze fifteen and we ate upwardly 15 between the 3 of united states of america...:-) Served with Sweet chilli sauce! (the lumpia papers are a headache to work with merely sooo worth the attempt.)
02/28/2010
This lumpia is actually delicious and really easy to make. The only variations I did was I used a lot more cabbage than what the recipe called for and I used footing sausage considering it has more flavors. I merely scooped one to one and a half spoon of the filling instead of three because lumpias are supposed to be skinny when they are rolled upwards. When I did this the first time, I was only able to make near 15 lumpias. Y'all can clasp about 25 to 30 lumpias if you are consistent with your scoops.
09/18/2011
I never heard of lumpias until my coworker brought them for potluck. These things are soooo yummy and satisfying. I didn't have lumpia wrappers so I used egg roll wrappers instead, which made the lumpias rather oily. Side by side time I'll try the lumpia wrappers and I'm sure they will plough out much better!
05/14/2010
The filling is skillful although I upped the cabbage and carrots and mixed in ii tblsp Hoisen sauce. I used all green onions. I bought a frozen package of all purpose wrappers and they were a bear to peel apart after completely thawing out. I accidentally wrapped a few in double wrapping (not good) considering I wasn't aware how thin the wrappers are. v of them got torn while attempting to dissever them correctly. Anyway, in one case I figured it out, I rolled them upwardly and froze them. The 5 I fried fresh wanted to split and filling spewed out the ends. The frozen ones fry up nicely equally long as yous take oil at 350. This gamble takes some practice and patience is all I tin can say but in the stop, the pre-frozen ones fried up great without falling apart. Set for some time wrapping these upward and don't overfill Mine were about one/2" diameter "logs". Couldn't get them any smaller west/out it beingness all wrapper versus filling. Mine actually looked the the photo posted. When I want to take the time, will make again! After considering the 5 destroyed wrappers + five lumpia I had to throw out, This will make 30 Lumpia using 1 tblsp of filling each. Very tasty treat! UPDATE: I'm so happy to take these lumpias, frozen and ready to deep fry for five minutes. SO YUMMY. I will def make again to have on hand. Only ate 4 of these and withal want more than!
04/05/2009
I dearest it, my neighbor and I have made it multiple times and it'southward hit every time!
Source: https://www.allrecipes.com/recipe/35151/traditional-filipino-lumpia/
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