Lumpia
I finally found this recipe again on TikTok through Tony Cu Food and Travel after searching for it for years.
Many moons ago, when we were stationed at Fort Campbell, a Filipina woman in our neighborhood used to bring these lumpias to work. She had shared the recipe with me back then, but you know how it goes when you move often. And in those days, there was no internet or computer to fall back on.
Finding this recipe again brought back so many memories, and I’m grateful to finally have it written down. I hope you enjoy it as much as I do.
Ingredients
- Carrots – 2 large (about 210 g / ~1¾ cups, finely grated)
- Glass noodles (mung bean) – 4 bundles (about 200 g dry / ~4 cups soaked & chopped)
- Green onions – 1 bunch (about 100 g / ~1 cup, thinly sliced)
- Shredded coleslaw mix – 300 g / ~3½–4 cups
- Yellow onion – 280 g / ~2 cups, finely diced
- Garlic – 30 g / ~2½ Tbsp, finely chopped
- Fish sauce – 40 g / ~3 Tbsp
- Sesame oil – 5 g / 1 tsp
- Black pepper – 1 Tbsp
- Salt – 1 Tbsp
- Sugar – 4 Tbsp (¼ cup)
- Fresh ginger – 1 small thumb (about 15 g / ~1 Tbsp, finely grated)
- Ground pork – 2½ lb / ~1.13 kg
- Spring roll (lumpia) wrappers
- Egg wash – 1 egg + 1 Tbsp water
- Neutral oil for frying
Preparations:
- Soak the glass noodles in hot water until soft. Drain well, squeeze out as much moisture as possible, and chop into small pieces.
2. In a large bowl combine all. Add the fish sauce, sesame oil, salt, pepper and sugar. Mix well until evenly combined.
3. Roll the mixture in lumpia wrappers and seal the edges with egg wash.
Frying Instructions (Fresh)
- Heat oil to 350°F (175°C).
- Fry lumpia in batches for 7–8 minutes, turning as needed, until golden brown and crisp.
- Drain on a rack or paper towels and serve hot.
Freezing Instructions (Uncooked)
- Place rolled, uncooked lumpia in a single layer on a parchment-lined baking sheet.
- Freeze until firm (about 2–3 hours).
- Transfer to freezer bags or airtight containers.
- Store frozen for up to 3 months.
Do not thaw before frying.
Frying From Frozen
- Heat oil to 350°F (175°C).
- Fry frozen lumpia straight from the freezer—do not thaw.
- Fry for 8–10 minutes, turning occasionally, until deeply golden and fully cooked.
- Drain and rest for 1–2 minutes before serving.
Below is my Recipe Card. Right Click on the picture and save to your hard drive. Print as a 4×6 pic
Lumpia
I finally found this recipe again on TikTok after searching for it for years.Many moons ago, when we were stationed at Fort Campbell, a neighbor used to bring these lumpias to work. She had given me the recipe back then—but you know how it goes when you move a lot. And in those days, there was no internet or computer to fall back on.Finding it again brought back many memories, and I’m glad to finally have it written down.
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Ingredients
Carrots – 2 large (about 210 g / ~1¾ cups, finely grated)
Glass noodles (mung bean) – 4 bundles (about 200 g dry / ~4 cups soaked & chopped)
Green onions – 1 bunch (about 100 g / ~1 cup, thinly sliced)
Shredded coleslaw mix – 300 g / ~3½–4 cups
Yellow onion – 280 g / ~2 cups, finely diced
Garlic – 30 g / ~2½ Tbsp, finely chopped
Fish sauce – 40 g / ~3 Tbsp
Sesame oil – 5 g / 1 tsp
Black pepper – 1 Tbsp
Salt – 1 Tbsp
Sugar – 4 Tbsp (¼ cup)
Fresh ginger – 1 small thumb (about 15 g / ~1 Tbsp, finely grated)
Ground pork – 2½ lb / ~1.13 kg
Spring roll (lumpia) wrappers
Egg wash – 1 egg + 1 Tbsp water
Neutral oil for frying
Instructions
- Instructions
- Soak the glass noodles in hot water until soft.
- Drain well, squeeze out as much moisture as possible, and chop into short pieces.
- In a large bowl, combine ground pork, carrots, coleslaw mix, green onions, onion, garlic, ginger, and chopped noodles.
- Add fish sauce, sesame oil, salt, pepper, and sugar. Mix thoroughly until evenly combined.
- Roll the mixture in lumpia wrappers and seal the edges with egg was
- Frying Instructions (Fresh)
- Heat oil to 350°F (175°C).
- Fry lumpia in batches for 7–8 minutes, turning as needed, until golden brown and crisp.
- Drain on a rack or paper towels and serve hot.
- Freezing Instructions (Uncooked)
- Place rolled, uncooked lumpia in a single layer on a parchment-lined baking sheet.
- Freeze until firm (about 2–3 hours).
- Transfer to freezer bags or airtight containers.
- Store frozen for up to 3 months.
- Do not thaw before frying.
- Frying From Frozen
- Heat oil to 350°F (175°C).
- Fry frozen lumpia straight from the freezer—do not thaw.
- Fry for 8–10 minutes, turning occasionally, until deeply golden and fully cooked.
- Drain and rest for 1–2 minutes before serving.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!