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Easy lumpia recipe made with ground beef and mixed vegetables. Beginners guide to making this delicious Filipino dish.

I’ve been spoiled with some amazing military friends who make some pretty delicious dishes. Every potluck, BBQ and holiday event there was a cornucopia of comfort food from where ever they called home.

The flavors came from all over and everything always worked together.

Lumpia at the BBQ. Lumpia at Thanksgiving. Lumpia at the Christmas party. It was everyones favorite dish and had us all keeping tabs on who had how many, along with hiding them from the kids.

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But we were on borrowed time and eventually they began to retire back home and receive orders to new duty stations.

It was only days before she was about to fly home, when my good friend came over to teach me how to make this mouth watering dish.

Although lumpia was a little intimidating, it’s now something I can’t believe I’ve waited so long to try at home. This recipe is simple, beginner friendly, and now a weekly staple.

LUMPIA RECIPE

Lumpia Ingredients

1 lb ground beef (or half pork half beef)
1/2 onion
3 cloves garlic
2 cups mixed frozen vegetables
1/2 cup cabbage
1 package lumpia wrappers
1 Goya Sazon Achiote seasoning packet (substitute available in notes)
- Oil for frying
- 1 egg
- Mae Ploy Sweet Chili Sauce for dipping

If you’ve stored your lumpia wrappers in the freezer, be sure to bring them out about 30 minutes before starting this recipe.

BROWN THE BEEF

In a large pan sauté the onions. Cook until tender and add 3 finely chopped garlic cloves. Add beef to the pan and cook fully. Take a paper towel and remove a bit of the excess oil.

Season with 1 packet of Goya Sazon Achiote seasoning. May also use 1-2 tsp. of Goya Adobo seasoning.

Add 1/2 cup cabbage. Cook though.

Add 2 cups mixed frozen vegetables.

If needed add salt and pepper to taste.

Allow the mixture to cool before starting to roll the lumpia.

ROLL THE LUMPIA

Cut the top of the lumpia packaging along with two slits down the side seams. This will allow you to gently peel up the lumpia and fully cover it back up so that it does not dry out.

Beat one egg in a small bowl and set aside.

Place one lumpia wrapper as a diamond on a flat surface and add 2 TBS of the beef mixture.

Roll up and tuck in like a burrito.

Dip your finger into the egg mixture and run your finger along the top triangle of the lumpia to seal the wrapper in place.

FRY THE LUMPIA

Using Vegetable or Canola oil, heat your oil over medium high heat. You’ll need enough for the lumpia to be submerged fully.

Once the oil is hot enough, fry the lumpia in batches flipping them with tongs till they are golden brown on both sides. Keep in mind that they will brown quickly.

Place on paper towel to allow for excess oil to drain or find a way to stand them up. For this recipe we used a bread pan with paper towels on the bottom and allowed any extra oil to strain.

WHERE TO BUY LUMPIA WRAPPERS

You can find lumpia wrappers in the freezer section of most grocery stores.

CAN YOU FREEZE LUMPIA

If you are making a small batch for just your family, then you may have more lumpia then you need. Cook the beef filling, wrap and seal the lumpia but do not fry it. You can store lumpia in a ziplock bag or airtight container for up to three months. Be sure to store them in a single layer per ziplock or container.

Lumpia can be a bit time consuming to make, but if you have a couple of good helpers in the kitchen then rolling and frying them takes no time at all.

So try something a little different with dinner tonight or perhaps to take with you to your next BBQ outing.

Best Wishes ~ Sara

Print Recipe

Delicious Lumpia Recipe

Easy lumpia recipe made with ground beef and mixed vegetables.

Prep Time40

Cook Time10

Total Time50

Course: Appetizer

Cuisine: Filipino

Keyword: dinner recipe, lumpia

Servings:

Calories: 129kcal

Ingredients

1 LB ground beef
1/2 onion
3 cloves garlic
2 cups mixed frozen vegetable
1 package lumpia wrappers
1 packet Goya Sazon Achiote seasoning
oil for frying
1 egg
Mae Ploy Sweet Chili Sauce (for dipping)

Instructions

In a large pan sauté the onions. Cook until tender and add 3 finely chopped garlic cloves.
Add beef to the pan and cook fully. Take a paper towel and remove a bit of the excess oil.
Season with 1 packet of Goya Sazon Achiote seasoning.
Add 1/2 cup cabbage. Cook though.
Add 2 cups mixed frozen vegetables. If needed add salt and pepper to taste.
Allow the mixture to cool before starting to roll the lumpia.

Roll the lumpia

Beat one egg in a small bowl and set aside.
Place one lumpia wrapper as a diamond on a flat surface and add 2 TBS of the beef mixture.
Roll up and tuck in like a burrito.
Dip your finger into the egg mixture and run your finger along the top triangle of the lumpia to seal the wrapper in place.
Using Vegetable or Canola oil, heat your oil over medium high heat. You'll need enough for the lumpia be be submerged fully.
Fry the lumpia in batches flipping them with tongs till they are golden brown on both sides.
Place on paper towel to allow for excess oil to strain or find a way to stand them up.
Serve with Mae Ploy Sweet Chili Sauce for dipping.

Notes

-Makes approximately 24 lumpia

If you’ve stored the lumpia wrappers in the freezer, be sure to bring them out about 30 minutes before starting this recipe.

May also use 1-2 tsp. of Goya Adobo seasoning in place of Goya Sazon Achiote seasoning.

Cut the top of the lumpia packaging along with two slits along the sides. This will allow you to gently peel the lumpia and fully cover it back up so that it does not dry out.

*Nutritional information provided is an estimate and may very based on different brands of ingredients used and cooking methods.