Tag Archives: garlic dipping sauce

Love Me Some Lumpia


O-Kay, enough already with the socio-politico truther posts.  I say let’s eat!

Lumpia is so versatile. You can wrap a won-ton wrapper around almost anything and either boil, bake, or fry them. You can also use egg-roll wrappers if you want to make them bigger.  If you’re feeling extra motivated you can even make your own extra-large special wrappers like they do in the old country.

I’ll give you 3 fillings to choose from.  Two for the omnivores, and a vegetarian one also.

You need:

Won-ton or Egg-roll wrappers (2-3 packs, if you have extra don’t worry, you’ll want to make this again)




Beef, Chicken or Veggie filling

Beef filling :

1/2 lb. of ground or finely minced beef

1 C. cooked green beans, chopped fine

1 C. bean sprouts, chopped fine

1/2 C. water chestnuts, diced small

1/2 C. red bell pepper, diced small

1/2 onion diced small

1/2 C. celery, finely chopped

1-2 Tbls minced, fresh garlic

1/2 tsp red pepper flakes (optional)

2 or 3 dashes of soy sauce to taste

In a large pan, brown beef.  Add onion, celery and pepper. After a minute or so add water chestnuts, garlic, beans, and bean sprouts. Turn down heat, cover, and simmer for 10-15 min. Remove from  heat and let cool before handling.  Drain broth before using filling. (save for soup or gravy)

Chicken filling:

1 C. diced, cooked chicken

2 C. cabbage, shredded and chopped fine

1 C. bean sprouts, chopped fine

1/2 C. carrots shredded and chopped fine

1/2 C. green onions/scallions, chopped fine

2 Tbls chicken bouillon

black pepper to taste

Place all ingredients in pan on medium-low heat and cover. Check and stir occasionally for 10-15 min.  Remove from heat, drain broth, (keep for soup later) and let cool before handling.

Vegetarian filling:

1/2 head of cabbage, shredded and minced fine

3 carrots, shredded and minced

1 large onion, diced fine

3 stalks celery, minced

1 C. bean sprouts

1/4 C. water chestnuts, minced

2 Tbls. vegetarian chicken broth powder

1 tsp red pepper flakes or a couple of dashes of Tabasco

1 egg & small amount water

Place carrots, celery and onion in pan, cover and leave on med-low heat for 5 minutes or so. Add remaining ingredients and simmer for 5 more minutes. Drain, reserve broth for soup later, and let cool before handling.

Rolling the Lumpia:

Beat egg with 2-3 Tbls water to use to seal wrappers.

Here is a cute cartoon I found that shows how to wrap a lumpia.  I roll away from myself and this shows completely the opposite of my method, but it’s cute.  And even I can admit that my way is not the only way.

If you want to you can boil these.  Drop them into boiling water and wait until the texture and color of the wrapper changes from opaque to translucent.  I prefer them fried in the traditional way.  Or, rather almost traditional.  I like to fry them for about 30 seconds then place on a stone in the oven to finish them off. Turn them to evenly brown if you do finish them in the oven.

You can dip it in either of the sauces below:

Garlic Sauce: (best if made the day before to let flavors meld)

1/2 C. each soy sauce & rice wine vinegar*

6-8 cloves garlic, pressed

red pepper flakes to taste

Blend all thoroughly, serve at room temp with lumpia, spring rolls, or egg rolls

Sweet & Sour Sauce:

1 C. each soy sauce  & ketchup

1-1/2 C. acidic fruit juice (like orange, lemon, lime, pineapple, grapefruit)

1 tsp rice wine vinegar*

2 Tbls sugar (brown or white)

1 tsp fresh minced ginger

red pepper flakes to taste

1 Tbls cornstarch, arrowroot powder or other thickener

Blend thickener with a bit of the fruit juice.  Add all ingredients into pot and bring to boil.  Lower heat to simmer, stirring often until sauce is thickened.  Place parchment, or wax paper, directly on top of sauce to prevent skin from forming.

* can substitute white vinegar