Beef, Filipino Food, Pork

Beef & Pork Lumpia

One of my favorite Filipino appetizers that I love is Lumpia. Mostly the Lumpia that my mom makes because she makes it really simple but yet packed with so much flavor. Every time my mom comes out here, it is a guarantee that she will be making Lumpia. The Lumpia she makes isn’t just for us but she makes it for my co-workers. I learned how to make the Lumpia because I would always be right there helping her out. Although it is very time consuming and it is best to do it when you have a few extra hands to do the wrapping, it is all worth it in the end. Now that I have made this for Josh before, it has become one of his favorite Filipino appetizers and is always excited when I tell him I will be make some.

Servings: Makes about 50 pieces



    • 1lb ground beef, 80/20

    • 1lb ground pork

    • 2 cups shredded carrots

    • 4 cloves garlic, crushed

    • 4 tsp soy sauce

    • 2 tsp garlic powder

    • Salt & pepper to taste


  • egg wash (to seal the wrapper)

  • 50 sheets (12oz) TYJ Spring Roll Pastry, cut diagonally

  • 1 cup vegetable oil (for frying)

  • Aluminum foil


  1. In a large bowl, mix filling ingredients until it is all combined. (NOTE: Once filling is made, you can fry a spoonful of the filling to see if you need to add salt and pepper to your liking)

  2. Place the base of the triangular shaped wrapper closest to you. Take a tablespoon of filling and form about a 2 1/2 to 3 inch long line. Take the bottom two corners of the wrapper and fold in. This helps the filling not to spill out when cooked. Seal Lumpia roll with egg wash.

  3. Place the rolled up Lumpia in a single layer on a baking sheet and put in the freezer. To add a second layer, place a sheet of aluminum foil. This keeps it from sticking to each other. Repeat until you have rolled up all the Lumpia.

  4. To cook the Lumpia, heat a frying pan or wok with vegetable oil over medium heat. Cook Lumpia in a single layer and be sure not to overcrowd the pan. If the oil only covers half the Lumpia, rotate the Lumpia after 4 minutes and cook until golden brown. Drain on paper towels. Serve immediately.

**NOTE: This is typically served with a sweet chili sauce. I have mine with white vinegar, crushed garlic and a pinch of salt and pepper.

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