Eric’s Mom’s Lumpia - Something Edible
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Eric’s Mom’s Lumpia

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Eric’s Mom’s Lumpia


Servings: Makes about 2 dozen pieces

Prep Time: 2 hours

Cook Time: 30 minutes



  • 2 cups all-purpose flour
  • 2 egg whites
  • 3 cups water
  • Special Equipment - Misto aerosol sprayer or basting brush
  • Filling

  • 2 Yukon Gold potatoes medium ones; peeled and diced at 1/2 in
  • 2 cloves garlic One minced; one smashed.
  • 1/2 yellow onion Medium-sized; grated to yield about 1/3 cup.
  • 1 lb ground beef 85 percent lean
  • 1 leaf bay
  • 1 tsp Kosher or sea salt (or to taste; plus more to salt potatoes)
  • 3/4 tsp black pepper fresh-ground
  • 3/4 tsp paprika
  • 2 tsps sugar
  • 1/2 cup celery About a stalk, diced; include the tops!
  • 1/2 cup raisins
  • 3 green onions chopped on the bias for about a 1/2 cup yield.

  • Instructions: For the Wrappers -
    Whisk all the ingredients until very smooth.
    Heat your best nonstick pan on low (~250F). Spritz pan with cooking spray, wipe it out with a paper towel and spray or paint/dab on thin layers of batter until it becomes a continuous sheet. After about 2 - 4 minutes the edges will start to pull away from the pan. Pull wrapper from the pan slowly with the help of a spatula. Spray and wipe down the pan with cooking spray before making each wrapper.
    Stack wrappers pan-side down on a tea towel and store air-tight in the fridge until ready to use.

    For the Filling -
    Cover potato dice with water in a small pot. Salt water and add a clove of garlic. Bring to boil over medium-high heat and continue boiling until potatoes are par-cooked (roughly another 6 minutes). Rinse with cold water to stop the cooking.
    In a cast-iron skillet over medium-high heat, brown hamburger with salt, pepper, bay leaf, onion and garlic until 2/3 done (you want some pink). Drain excess grease (if any) and add sugar, paprika, raisins, celery and potato. Simmer uncovered on medium heat for 7-10 minutes, stirring occasionally. Kill the heat, stir in green onion, let cool to room temperature and drain any excess liquid before attempting a wrap. If you need a break, you can also refrigerate the filling at this point and just nuke the cold filling for a minute or so to take the chill off when ready to use.

    Wrapping and Cooking -
    To wrap, place a scant quarter cup of the filling an inch from the bottom of each wrapper, leaving about an an inch of space at both ends. Fold the bottom over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble (but don't get crazy; you'll tear the wrap). Moisten the other side of the wrapper with water to seal the edge. Lay seam-side down in a covered parchment-lined pan and freeze overnight (this helps keep 'em closed).
    When ready to deep-fry, heat up your cooking oil to 375F, and place the frozen lumpia in the oil seam-side down and fry until golden brown (about 3ish minutes). You'll want to keep the oil above 350F so work in small batches (for me, that's four at a time). Place on a wire rack over a sheet pan in a warm oven until ready to consume.

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