how do you make Lumpia?

Answer 1

I had a Filipino friend who taught me to make the easiest lumpia you have ever had. Brown a pound of ground beef and season with salt and pepper. Shred or chop up about a half of a head of cabbage and stir fry. Mix ground beef and cabbage together. Add a pound of bean sprouts. Roll in spring roll wrappers and fry in hot oil. These is a very basic recipe and you could adjust it to suit your taste (maybe try ground pork, add shredded carrots, garlic, and ginger). I make these and serve them with a sauce made of apple cider vinegar, water, sugar, fresh lemon juice, fresh lime juice, chopped garlic, chopped ginger, and a splash of fish sauce (kind of like soy sauce, which you could substitute). The sauce is what really makes them good. Also, I have seen some recipes that sound good on the spring roll wrapper packages. One thing I would highly recommend is that you use spring roll wrappers and not egg roll wrappers. The spring roll wrappers are much thinner and are super crispy when you fry them. Good luck to you!

Answer 2

Found this at allrecipes.com. Hope it works for you....sounds yummy!

Filipino LumpiaSUBMITTED BY: Christina

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

Original recipe yield:
30 lumpia

PREP TIME 45 Min
COOK TIME 25 Min
READY IN 1 Hr 10 Min
PHOTO BY: LatinaCook US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Answer 3

For the Filling:
3 cups cabbage, shredded
2 cups green beans, julienne strips
2 cups carrot, julienne strips
3 cups rutabagas, julienne strips
1 cup sweet yam, julienne strips
1/2 cup garbanzos (chick peas)
1/4 cup chinese parsley

1 cups shrimps, shelled and deveined
1 cup chicken breast, cut in small strips

4 pieces bean curd (firm tofu), julienne strips
2 cloves garlic
1 small cooking onion, sliced
salt to taste
fish sauce to taste
1/4 cup cooking oil
Saute garlic in oil until light brown. Add chicken and onion. Season with fish sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying quickly and remove from pan immediately. Return the chicken-onion mixture to the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little stock and allow to simmer until the desired tenderness. Season with salt, fish sauce to your taste. Add the Chinese parsley last, just before removing from the pan.

To assemble the lumpia, you will need:
Lumpia wrapper - commercially available
Romaine or green or red or butter lettuce
Lumpia Sauce
1 cup water
1 cup brown sugar
1-1/2 tbsp corn starch
2-3 tablespoons garlic, minced
Bring the water to a boil. Add the sugar to the boiling water and stir until dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot. Remove from heat when thickened. Mix in garlic.