These Filipino Lumpia are one of the most popular party dishes in the Philippines. I can see why, they are absolutely addictive!
Whenever I walk into a friend’s house with a wrapped plate or container, the first question they ask is, “What country is this from?”
Recently for a friend’s birthday party I decided to make up a batch of Filipino Lumpia to share. They were a massive hit. Like a gone-in-ten-minutes type of hit.
Today’s dish is a variant on the recipe, Lumpia Shanghai, which true to it’s name was influenced by China. Relative to the Chinese egg roll or spring roll, the Lumpia Shanghai is filled with minced meat, carrots, onions, and beaten egg. The rolls are fried and served with sweet-and-sour sauce or even ketchup.
I wanted to make these rolls a bit lighter so I opted out of using meat and instead stuffed the rolls with cabbage, green onions and carrots. Staying true to tradition I served the lumpia with a sweet-and-sour sauce however I left the ketchup out.
To get started, chop up all of the vegetables and heat a skillet over medium heat with a bit of oil. Cook up the vegetables until tender and then let them cool for a few minutes before rolling.
I used store-bought egg roll wrappers and they worked like a charm. I like to keep a bowl of water on my station to dip my fingers in while working with the rolls. It makes it easier to get the roll to stick together.
Once all of the rolls are made, heat up about 2 inches of oil in a skillet to 350ºF. The rolls only take a minute or two on each side to cook, so watch and flip them continuously.
Once the rolls are all cooked, serve them with a side of sweet-and-sour sauce. Be quick, these lumpia won’t last long.
Love Asian Food?
Try my Boba Tea from Taiwan
Or this Stir Fry from China.
The Recipe For Filipino Lumpia:
Much like a Chinese Eggroll, these Lumpia are perfect with a side of sweet and sour sauce.
- 1 Tbsp vegetable oil
- 3 cloves garlic minced
- 1/2 cup grated carrots
- 1/2 cup chopped green onions
- 1 cup thinly sliced green cabbage
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp soy sauce
- 30 eggroll wrappers
- 2 cups vegetable oil for frying
- Sweet and Sour Sauce for dipping
In a large skillet over medium-high heat add the vegetable oil and the garlic, carrots, onion, and green cabbage and cook until tender, about 4-5 minutes. Season with pepper, salt and soy sauce. Remove from heat and cool until able to handle.
Prepare the rolls by placing a tablespoon or two of the filling into the inner edge of the roll, leaving about a 1/2-inch of space on the side. Dip your finger in water and run your finger around the entire edge of the roll. Fold the sides along the length the of the filling over the filling and tuck in both ends. Roll tightly and seal the wrapper with more water if necessary. Repeat with remaining wrappers.
Meanwhile, heat your oil to 350ºF. Place a few of the rolls into the hot oil at a time and cook until golden brown, about 1-2 minutes. Remove from oil and place on a plate lined with a paper towel. Serve with sweet and sour sauce.