During the few years I’ve spent in the Philippines, I truly loved each and every dish that I was lucky enough to shovel into my mouth. It’s hard to be lady like when you’re inhaling your food.
When we moved back to the states, unfortunately I was too young to even think that I’d ever think about or crave Filipino food again. You see…I was only 9 years old when we moved back. Of course I knew I loved the food I was leaving, but since I lived there at such a young age, it NEVER crossed my mind that when we came back to the states, I wouldn’t be able to get some Lumpia, Pansit, or any other dish I so desired; whenever I desired it. Oh to be young and foolish…
Fast forward about 20 something years.
I had met a Filipino woman at work. She had recently moved here from her homeland because she met and married her american military husband while in the Philippines. Well, as soon as she heard that I lived in the Philippines for a few years, knew a bit of Tagalog, and missed Filipino food, the NEXT DAY she brought a whole shitload of Lumpia to work. For me. It was a great surprise, and I was overjoyed that she thought of me so highly. That was before I took my first bite. After I had my first Lumpia, I wanted to propose to her. I’m not sure how my boyfriend at the time would have felt about that though.
Anywhooo… These were exactly like the Lumpia I had as a child when sitting in the home of one of my many Filipino friends. And I think that’s awesome because there are many different variations of this recipe and they are all authentic. Just with different fillings. I’ve heard of using crab, shrimp, raisins, bean sprouts, mushrooms…etc. I’ve never had all those different ingredients in mine. I don’t think I want to actually. I believe I have probably the most popular, and basic one right here.
The basic sauce for Lumpia is Soy Sauce, hot pepper flakes to taste, and a squeeze of lime. Mix it all together, and that’s it.
Some people like to use sweet and sour sauce. Though it tastes great, it’s not very filipino-ish. But in the end, I guess taste is what it’s all about, right?
2 lbs ground beef
1 1/2 lbs ground pork
2 stalks celery, minced
2 carrots, minced
1/2 head cabbage, chopped and minced
1-2 tbsp soy sauce
1 egg white
vegetable oil for deep frying
Lumpia wrappers (I found them in an Asian store in Colorado, if you can’t find them you can use egg roll wrappers, though they are a little thicker)
Brown the meat and drain the fat. Season to taste with the salt, pepper and garlic powder, mix and let cool.
In a large bowl, mix the meat mixture and the vegetables together. Add the soy sauce, and re-season if needed (usually doesn’t need any additional seasoning, but good to check it anyway) add the eggs and combine well.
In a small bowl, mix the egg white and enough flour to make a paste (it might be a little difficult to combine at first, but just keep mixing for a minute or two). Take the Lumpia wrappers and cut them on the diagonal (if they’re square) to make 2 triangles. Place a heaping teaspoonful of the meat mixture at the bottom of the triangle (the wide part, not the pointed end). Fold each point towards the center of the meat, and roll up towards the top of the triangle. On the tip of the triangle, dollop a bit of the egg/flour mixture and complete the roll. The egg/flour mixture should act as a glue to hold the roll closed.
Fry in oil heated to 375 degrees f. When I remove them from the oil, I usually use tongs, and hold them vertically over the oil for about 10 seconds so the oil can drain from the inside of the Lumpia.
print this recipe here