How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    gingerlea ate it and said...
    We used to buy these from a tiny market in Gulfport, MS. The owner would call us when she made them.
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