Ingredients
Equipment
Method
- Cut the lumpia wrappers in half with a serrated knife to create two stacks of rectangles. Keep them covered with a damp paper towel to prevent drying out.
- In a large bowl, combine ground beef, cabbage, garlic, ginger, soy sauce, chicken bouillon powder, eggs, and ground black pepper. Mix thoroughly by hand or with a spatula until everything is evenly blended.
- Place a rectangular wrapper vertically in front of you, short side facing you. Spoon a heaping teaspoon of filling onto the wrapper, positioning it about half an inch from the closest edge. Begin rolling from the bottom over the filling, continue rolling tightly until only 2 inches of wrapper remain.
- Moisten the remaining 2 inches of wrapper with your fingers dipped in water. Finish rolling and place the lumpia seam-side down. Repeat with the remaining wrappers and filling. If the wrappers don't seal with water, use a light egg wash instead.
- Pour about ½-inch of vegetable oil into a large frying pan and heat over medium-high. Fry the lumpia in batches, turning so they brown evenly, for 3 to 5 minutes or until golden and cooked through. Serve immediately with sweet and sour sauce or banana ketchup. If using frozen lumpia, fry for 1 to 2 minutes longer or air fry at 400°F for 7 to 9 minutes (longer if frozen).
Notes
Lumpia freeze well: arrange uncooked rolls on a tray, freeze until solid, then bag and fry straight from frozen, adding a minute or two to the cook time. To keep the wrappers from drying or cracking while rolling, always cover them with a damp towel. You can substitute ground pork, chicken, or even chopped vegetables like mushrooms for the beef if preferred. For best crispness, drain fried lumpia on a rack and serve hot. If making ahead, reheat in a 375°F oven or air fryer until crisp—avoid microwaving which softens the wrapper.