a traditional appetizer of the Philippines -- its version of the egg roll. filled with sliced cabbage, carrots, and meat (usually ground pork or beef or seafood) and fried in oil. although this is considered by many a traditional filipino food, it is actually chinese in origin.


1 package of lumpia wrappers
    (available in Asian, International or Filipino stores)
1/2 pound of ground beef (or pork)
1 pound of chopped medium-sized shrimp
    (optional, but if left out, increase the amount of ground beef or pork)
1 fully shredded cabbage 
1 cup of shredded carrots 
1 clove of garlic 
1 tablespoon vegetable oil to saute 
4 cups of vegetable oil to fry 
1/4 teaspoon of salt 


  1. Saute the garlic in the 1 tablespoon of vegetable oil.
  2. Add the shrimp and ground beef (or pork) and continue cooking until the meat is fully cooked.
  3. Add the cabbage and carrots
  4. Cook 4-5 minutes until the vegetables are tender.
  5. Season with salt.
  6. Drain the sauce completely and set aside on a platter to cool.
  7. Wrap the vegetables into each lumpia wrapper following the same methods as you would to make an egg roll. Use about 2 tablespoons of the mixture for each wrapper.
  8. Deep-fry the uncooked lumpia in the 4 cups of vegetable oil until golden brown and crispy on the outside.
  9. serve with Lumpia Sauce.

Log in or register to write something here or to contact authors.