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Lumpia with Dipping Sauce

Featured in the Honolulu Star-Advertiser on November 12, 2014.



Lumpia with Dipping Sauce

  • 1 pound ground meat or poultry
  • 2 cloves garlic, minced
  • 1 large onion, minced
  • 1 can (8 ounces) water chestnuts, chopped
  • 2 packages (10 ounces each) chop suey vegetables
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon patis (Filipino fish sauce)
  • 2 tablespoons flour
  • 1/4 cup water
  • 40 lumpia wrappers
  • Vegetable oil for frying


  • 3 cloves garlic, minced
  • 1/4 cup vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


Brown meat; add garlic and onion and saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool thoroughly. Combine flour and water to make a thin paste. To assemble lumpia, place 2 tablespoons of filling on wrapper. Fold neatly like an envelope. Seal with paste. Heat oil to 375°F. Fry lumpia in hot oil until golden brown. Drain. Combine all ingredients for the sauce and serve with hot lumpia. Makes 40 lumpia.

Approximate Nutrient Analysis per lumpia:
170 calories, 6 g fat, 1 g saturated fat, 10 mg cholesterol, 350 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein


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