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Comments

  1. Ted Mann says

    5 stars
    I had two friends in the Marine Corps who’s wives would make Lumpia when we got together. One would make marinated grilled chicken that was so good. Hoping to a post on that soon. I miss the food. We are going to make this.

  2. Bob says

    This recipe is exactly how we made lumpia in the PI. Love the flavor of these. Thank you for sharing your recipe.

  3. Lizzy says

    This looks like such a flavorful an simple dish. I love Filipino food and can’t wait to try!

  4. Amanda says

    5 stars
    What a delicious recipe! They make such great appetizers, and they’re so simple to make. Thanks so much for sharing!

  5. shobee says

    Oh no! It looks like I am delayed answering but I’ll do anyway. When I cooked the filling raw,I called it Lumpia Shanghai which I posted on the blog awhile back Everything is raw; the ground pork, carrots , etc.I roll them and freeze them and cook without thawing. But Make sure, I mean make sure that you will not make it thick because it does not cook through when you cook it frozen… For the veggies , I cook the filling ahead of time, roll it in the wrapper and freeze them.Then when ready, I cook it without thawing.Sometimes, when you make the filling too thick, it does not cook through so I don’t make the Lumpia too thick or I let the Lumpia sit on the counter for 20 minutes before cooking. I hope this helps.

  6. Jacque says

    4 stars
    Hello! This is the lumpia recipe I’ve been searching for! All others are to involved for my first time making these. My question was addressed earlier in your article, that these can be make two ways, with the filling cooked, as your recipe states, or, using the filling raw, then cooking. That’s where the article stopped and there’s no info to make these raw. From posts I’ve read, using uncooked filling solidifies the entire roll, meaning the filling doesn’t ‘fall out’ when eaten. How would I do this following your recipe? Is EVERYTHING raw? Or are vegis cooked then added to raw meat? I’m using a 2 color cabbage ‘slaw’ mix, that has carrots included, for simplicity, as the bulk of vegetables. I’m hoping to make these tonight or tomorrow at the latest, as the spring roll wraps have been thawed, and I want to do this correctly, so I’m not wasting my time and ingredients trying to ad lib as I go!
    Thank you in advance for your reply…

  7. Leigh Ann Fleming says

    Thank you for this recipe, I anxious to try it out. I wish I was there in your country!!! Thanks again! Leighann Fleming

  8. M says

    If I freeze these, do I need to thaw before deep frying?

  9. shobee says

    Thank you.This is the basic of all Lumpia recipe… make a bunch and freeze them and when you are ready, just deep fry a certain number you want…

  10. Amanda says

    I’ve never tried making Lumpia before, but I’m really tempted now! They look wonderful! I pretty much wish I could reach through the screen and grab one. 🙂

  11. Mia says

    I love all variations of lumpia. They’re such comfort food for me.

  12. Thalia @ butter and brioche says

    i LOVE lumpia.. definitely brings back some childhood nostalgia. have never made my own before, something i need to give a go! thanks for sharing the recipe!

4.70 from 10 votes (5 ratings without comment)

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