Course Appetizer


  • 1 lb Ground meat or poultry
  • 1/4 ts Pepper
  • 2 Garlic cloves; minced
  • 1 tb Patis or soy sauce
  • 1 lg Onion; chopped
  • 2 tb Flour
  • 1 cn (8 oz) water chestnuts chopped
  • 1/4 c Water
  • 2 lb Bean sprouts
  • 30 Lumpia wrappers
  • 1 1/2 ts 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. (APRIL 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]


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