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post #1 of 17
Thread Starter 
By chance, (although I know it's a longshot) does anyone here know how to make this? We were invited to a Memorial weekend barbeque/party tonight at the home of a girl I used to work with. A Phillapino (sp?-I am sure I have not spelled this right) woman brought a crockpot full of these things....they are similar to eggrolls although completely different. They are only about as big around as your index finger, just a little bigger maybe, and stuffed with a meat/veggie mixture....I think onions and green peppers might have been involved, and the skin on them was deep fried, although upon inquiring, was told it was not the same kind of "skin" used to make eggrolls...I use wan ton (sp?) paper for my eggrolls...she said it was not the same thing, and I could tell, it was much better, and crispier. I wanted to ask her to write down how to make them, but she disappeared while I was visiting with someone I hadn't seen for awhile. My husband and I both just loved these things, and her whole crockpot full disappeared very fast...they are small but addictive!!!!! I had asked her the name of them and she said Lumpia. I even wrote it down so as not to forget...but I still have no idea how to make them or where to buy the skins, although I did overhear her saying they were hard to find. I am sure there is a place online, somewhere that I could order them if I knew what to call them, but even if I did, I still need the recipe for the ingredients. Like I said, I was planning on asking her for the whole recipe, but then she disappeared. Any one have any ideas? Ever heard of this? Maybe I could do a search online...hadn't even thought of that till just now, muy first thought was....ask the catsite friends, they know evrything there is to know between them all ! *hugs*
post #2 of 17
Debby, does this help any? http://www.astray.com/recipes/?show=Philippine+lumpia
post #3 of 17
Thread Starter 
Oh Cilla....you are a doll for finding a link for me, and I will check that out first thing when I get back online! But right now it is 7 a.m. and I still have not went to bed, I have been online and also e-mailing a very good freind of mine, so now I need to go to sleep...*sigh* I wish there were more hours in my day. But I thank you for the link and will look at it very soon! I appreciate your help! *hugs* Thank goodness Amber is staying all night with hubby's mom.....otherwise I would not be able to have stayed up so late.
post #4 of 17
Thread Starter 
Cilla..Even though I should be in bed, I could not resist checking out this website first, and thank you for finding it, but it is not the same recipe of the Lumpias we had tonight...these (the ones on the website) call for cabbage, and there was no cabbage in the ones I had tonight, the authentic ones homemade by the Philippino woman. But thank you so much for responding and looking up that website, that really means alot to me.
post #5 of 17
post #6 of 17
another one..here
post #7 of 17
and here..
post #8 of 17
Hey, I am a filipino!!! Right here!!! LOL!!

I have a recipe for Lumpia, here it is:


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

1.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.

2. 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.

3.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.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
post #9 of 17
Okay my mouth is watering now. I'm going to hijack these recipes and give them a shot too Sounds absolutely yummy. now telling my stomache to shut up growling
post #10 of 17
easy one here!
post #11 of 17
You can buy the egg roll wrappers at the Asian stores, I can give you the recipe of "Spring Roll" wrappers, but it will take a long time to make. Just go to the Asian store, they are cheap. You can add whatever vegetables you want, even cabbage, they taste all the same, you can add celery if you want. Just slice the cabbage really thin. Add a little bit more soy sauce, depends on your taste. Just follow the instructions above.

Usually filipinos eat Lumpia with Vinegar, chopped garlic, chopped onion, black pepper and salt, just mix all of them.

Have fun!

Oh, I forgot. To moist the side of the egg roll wrappers when you wrap the filling, don't use water, use egg, a well beaten egg, just one, it works better that water
post #12 of 17
Lumpia are definitely the BEST! I have a Philippino sister-in-law and she makes them for family get-togethers. Hers had cabbage in them, though.
post #13 of 17
Thread Starter 
Actually I am wondering, since most of these recipes call for cabbage, if maybe it was in there, and we didn't even notice! All I know is they were so delicious!!! And THANK YOU to all of you who have helped! Kellye and Stephanie....I am pressed for time right now, so I will have to look at the links you provided this weekend...but I will...and thank you! *hugs* And eneelk....thank you for the recipe, I copied it and saved it so I can print it out when I have more time....but we have no Asian stores near me to buy the lumpia wrappers to roll them in. DO you know of am online place I could buy them or would the regular eggroll wrappers work? I would rather have the same thing she made hers in.....I make my own erggrolls and they are really good....but these were even better! Thank you all so much for your info! Next time I'm online and have a bit more time I will check out the links you provided and copy them off!
post #14 of 17
mmmm I love lumpia, Eneelk will you share the recipe for pancit and adobo? I tried making adobo from a recipe I found on line but it wasn't as good as the stuff that I ate in the PI.
post #15 of 17
Here are the list of the asian stores in your state, I don't know what part of Iowa you are.

Toui Lo Asian Foods
630 Geneseo Street, Storm Lake, IA 50588
(712) 732-3332

Asian Foods & Gifts
507 1st Avenue Southwest, Cedar Rapids, IA 52405
(319) 866-9500

Des Moines Asian Food Store
1623 6th Avenue, Des Moines, IA 50314
(515) 280-7667

Ting's Asian Market
1537 2nd Avenue, Des Moines, IA 50314
(515) 284-0527

Asian Gourmet
113 West 11th Street, Dubuque, IA 52001
(563) 583-6545

Asia Food Store
516 Lincoln Way, Ames, IA 50010
(515) 232-8048

If you want to shop online,here is the link:

They deliver within the continental United States.

Here is the recipe of Adobo:

Adobo Chicken with Ginger

1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Note: Don't use too much soy sauce, use low sodium soy sauce. It depends on your taste. You can mix pork if you want, and don't overcooked the chicken.


1 (12 oz) Package of rice noddles (vermicelli)
1 large onion minced
4 tbsps. Olive oil
5 cloves garlic
3 cups shredded Chinese chard or cabbage
1 large carrot (sliced into julien style/ long and thin)
snow pea pods
french-cut green beans
1/2 tsp. crushed red pepper flakes
1/3 cup of soy sauce
1 lb of pork, sliced into thin strips
1 cup of shrimp (unshelled)
Patis (fish sauce) to taste
Fresh ground pepper to taste
1 lb bihon noodles or pancit canton noodles

1. Bring 6 cups of water to a boil and add pork and chicken with one teaspoon of pepper corn and pinch of salt.
2. Boil until tender, drain (set aside broth).
3. When the chicken is cooled, flake it and slice the pork into strips and set aside.
4. Mince the garlic; chop the onion.
5. Saute the garlic and onion in olive oil, then add the chicken, pork, shrimps, carrots, snow pea pods, french-cut beans, cabbage, red pepper then add patis.
6. Stir fry until done and set aside.

Preparation of the Noodles:
1. Wash the noodles under warm water.
2. Drain water using strainer.
3. Boil reserved broth.
4. Add soy sauce and boiling broth.
5. Cover and simmer until cooked.
6. Mix all the ingredients together.
7. Add enough soy sauce to take the noodles brown and add fresh ground pepper.
8. Garnish with sliced lemon.

Note: Don't overcooked the noddles, add enough broth if it's too dry. If you think the noodles is going to be overcooked before it's done, remove some liquid. If you want more vegetables on it, add more pea pods and green beans.
post #16 of 17
For online try http://www.asiamex.com/ I've never bought from them, but they look pretty good.


and here's a recipe for the lumpia wrappers:

post #17 of 17
Originally Posted by TTMom
and here's a recipe for the lumpia wrappers:

That is for fresh lumpia wrappers, that is different. The filling of fresh lumpia is vegetables and some meat, can't be fried. The fresh lumpia is still good!
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