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Lumpia Recipe

By Elaine Ching

Volume 2 Issue 7

June 13, 2022

Lumpia Recipe

Image provided by Rasa Malayasia


- 1/2-pound ground sirloin

- 1 carrot (chopped small or grated)

- Small can of water chestnuts-chopped into small pieces

- Onion powder

- One teaspoon crushed garlic 

- Half teaspoon relish (optional)

- Salt 

- Pepper

- Lumpia (Filipino eggroll) wraps


- In a large mixing bowl, combine ground sirloin add carrots, water chestnuts onion powder, garlic, relish, salt and pepper.

- Stir/mix well; Let sit for 15 mins.

- Take one eggroll wrap, if you want smaller portions, cut wrap diagonally to make two triangles.

- Place a teaspoon size of the mixture in the middle of wrap. Fold in sides of wrap. Roll wrap up, tapping the edge with a small bit of water. The water will seal the wrap--holding it together.

- In medium size pot, add vegetable oil approximately halfway. Heat oil.

- Place 3 -4 eggrolls in oil. Cook until lightly tan, approximately 3-4 mins.

- Remove and place on a paper towel lined plate. Let cool for a minute. Cut eggroll in half.  Eggroll should be fully cooked on the inside.

- Serve with sweet hot chili pepper sauce. 

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