Lumpia Eggrolls

Lumpia eggrolls
Lumpia eggrolls


It was probably way back in high school when a filipino classmate brought some lumpia eggrolls to a potluck. It was the first time I ever had them and I was really amazed how less ingredients in an eggroll can taste just as good as a Hmong eggroll which contains more ingredients. But you also can’t compare the two because both have a completely different taste from one another. Lumpia eggrolls are wrapped thinner and tighter, and are made with ground beef. They can be very addicting as appetizers!

Ingredients for 30 eggrolls

  • 1 & 1/2IB ground beef
  • pinch of Msg
  • pinch of salt
  • 1 TB black pepper
  • 3 large garlic clove, minced
  • 4-6 green onions, minced
  • 1/2 thin sliced cabbage
  • Eggroll wrappers (any size, depends how small or long you like yours)
  • Flour Batter for Sealing eggrolls- 1/4 cup of flour and 1/8 cup of water mix in a bowl set aside

1. in a skillet, fry the ground beef…add everything mentioned above in to make the fillings.

2. Unlike regular eggrolls, lumpias are much thinner eggrolls. make sure you wrap tightly and seal your egg rolls with the bowl of flour batter.Β  deep fry them until light golden.
Dipping Sauce:

  • 4-6 minced garlic
  • minced chilli pepper(s)
  • 1/2 cup of rice wine,
  • 1/2 cup of soy sauce
  • 1/4 tsp black pepper.

1 thought on “Lumpia Eggrolls

  1. I just love lumpia, a Filipino restaurant made a dipping sauce with equal amounts of banana ketchup, sugar and vinegar. Thats it, just stir it up to dissolve the sugar. Wish I had some lumpia to eat right now!!! πŸ™‚ πŸ™‚ πŸ™‚

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