1 cup vinegar
salt & pepper
to taste
4 cloves garlic
finely minced
1/2 cup onion
finely diced
vegetable oil
1 whole onion
1 head garlic
smashed and chopped
1 whole cabbage
finely shredded
3 whole carrots
finely shredded
1 bag mung bean sprouts
rinsed and drained
1 can water chestnuts
diced into small pieces
frying oil
2 packages lumpia wrappers
thawed and peeled into individual sheets
1 whole egg
beaten, or water for a vegan option
  • dutch oven
  • large spoon
  • pastry brush
  • paper towel
  • colander
This recipe is a great way to involve children in the kitchen. Once you've set up the rolling station, all kids need is a quick demo and they'll gladly roll lumpias until all the ingredients are gone. They'll also be happy to eat them since they helped make them.
dipping sauce
Prepare the dipping sauce first by combining vinegar, salt, pepper, garlic, and onion in a small bowl. You’ll want this readily available as soon as the first roll comes out of the fryer, plus the sauce flavors get to blend while you’re preparing this dish. Our Uncle Boy says the longer it marinates, the better. :)
veggie mix
In a dutch oven, add the oil and warm over medium heat. Add the onion and sauté until soft, about 4 minutes.
Add the garlic and stir for 1 minute.
Add the cabbage and carrots. Stir until softened, about 5 minutes. You'll want to par-cook them since they'll continue to cook in the fryer.
Add the spouts and water chestnuts. Stir until the sprouts have softened, about 5 minutes. Transfer the veggie mix to a colander to drain. Be sure to reserve the liquid.
Pour the liquid from the veggies back into the dutch oven and reduce until thickened. Mix this sauce back into the veggie mix.
to roll and fry
Fill the deep fryer with oil then preheat it. When the oil reaches 375°F, start frying the finished rolls in batches.
Set up a rolling station with the peeled lumpia wrappers, a cutting board or work surface, the cooled veggie mixture, a large spoon, a pastry brush and some beaten egg to seal the rolls. Position a single lumpia wrapper diagonally on the work surface. To wrap, spoon a heaping tablespoon of the filling towards the front corner. Fold that corner away from you and gently roll the filling to create an even cylinder. When you have reached the half-way point, fold in the sides and continue rolling away from yourself. Roll the lumpia as tight as possible without tearing the wrapper - a snug roll will make for crunchier lumpia. Brush the remaining corner with the egg wash (or water) then roll to seal. Repeat until you run out of lumpia wrappers or filling.
Fry the lumpia in batches then rest them on a tray lined with paper towels to soak up the excess oil.
While the lumpia are still warm and crunchy, serve with the dipping sauce. To maximize coverage and avoid double-dipping, we like to take an initial bite then spoon in the sauce.