Lumpia Recipe

Prep aromatics and vegetables

Peel and finely mince the shallot and garlic. Finely shred the cabbage and julienne or grate the carrot. Thinly slice the green onions and set all prepared vegetables aside in a bowl.

Cook beef

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the minced shallot and cook 1–2 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the grass-fed ground beef, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes.

Combine vegetables with beef

Push the beef to one side of the pan and add the shredded cabbage and carrot to the cleared side (add a splash of oil if pan is dry). Cook vegetables 2–3 minutes until softened but still slightly crisp. Mix vegetables into the beef.

Season and thicken

Stir in soy sauce, fish sauce, sesame oil, ground black pepper, and salt. If mixture looks loose, add a teaspoon cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) to absorb excess moisture and cook 1 minute until slightly glossy and combined. Remove from heat and fold in sliced green onions. Transfer filling to a bowl and let cool to room temperature (15–20 minutes) — this prevents wrappers from getting soggy while assembling.

Prepare wrapper seal

Make a quick flour paste by combining 2 tablespoons all-purpose flour with 1/4 cup water; stir until smooth. Keep nearby to seal wrappers.

Assemble lumpia

Place a lumpia wrapper on a clean flat surface in diamond orientation (one corner facing you). Spoon about 2 tablespoons of cooled filling across the lower third of the wrapper in a horizontal line, leaving 1/2 inch at each side. Fold the bottom corner up over the filling, then fold both side corners inward snugly. Roll tightly toward the top corner. Brush the top corner edge with a little flour paste and press to seal. Repeat with remaining wrappers and filling (should make about 18–20 rolls).

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and become golden in about 30 seconds.

Fry lumpia

Working in batches to avoid crowding, carefully add 4–6 lumpia to the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer cooked lumpia to a wire rack or paper towel-lined tray to drain. Repeat with remaining rolls. Keep finished lumpia warm in a low oven (200°F / 95°C) if desired.

Alternative: Pan-fry (less oil)

For a lighter version, heat 2–3 tablespoons oil in a large nonstick skillet over medium heat. Add 4–5 lumpia seam-side down and cook 2–3 minutes per side, pressing gently, until golden and crisp. Turn and cook remaining sides, adding a tablespoon of water and covering briefly (30–45 seconds) to finish cooking the wrapper and filling. Drain on paper towels.

Make dipping sauce

In a small bowl, whisk together 1/2 cup sweet Thai chili sauce, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, and 1/2 teaspoon minced garlic until smooth. Taste and adjust heat or tang by adding more sriracha or lime. Stir in chopped cilantro if using. Transfer to a serving bowl.

Arrange lumpia on a platter with lime wedges and cilantro sprigs. Serve hot with the sriracha sweet Thai chili dipping sauce on the side.