skip to main content


Demonstrated by: Julia Cabatu, HECO.
Filipino Mixed Plate on April 1, 1995.




  • 1 lb ground meat or poultry
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon patis or soy sauce
  • 1 large onion, chopped
  • 2 tablespoons flour
  • 1 can (8 oz) water chestnuts, chopped
  • 1/4 cup water
  • 2 lb bean sprouts
  • 30 lumpia wrappers
  • 1 1/2 teaspoons salt
  • Salad oil for frying


In a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375°F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia. Lumpia Dipping Sauce 3 cloves garlic, minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.