We were lucky to have an Aunt marry into our family who was from the Philippines and shared with us this Recipe that we have been making for many years. It’s perfect for holiday entertaining, but easy enough to make all year round.

You can find most of the ingredients in a local grocery store, but the rice sticks and spring egg roll wrappers (I call Lumpia wrappers), will be found in Oriental markets. I keep the wrappers in the freezer and defrost before using.


Before starting:

*Place 1/2 package of rice noodles in water for about 1 hour. You will then drain them and using kitchen scissors cut them into smaller strips approximately 2-3 inches long.


*2 lbs. ground beef (cooked and drained)

*1 lb. pork sausage (cooked and drained)

*One medium onion (cooked with meat mixture)

Do NOT add salt to the above (Soy Sauce gets added later)

*Rice Noodles (soaked in water, then drained)

*1 can of Green Beans

*1/2 c. – 3/4 c. Soy Sauce

Mix all ingredients together into large bowl. Use a knife or pizza  cutter to cut the ingredients together to allow for easier rolling!


Begin with 2 Large Tablespoons of filling into Lumpia Wrapper and finish like you would an egg roll.


I then wrap it a Second Time! I’ve made these several times and found wrapping twice, it holds better and fry’s up crispier for the end product.


Edges are sealed with a cornstarch and water mixture

lumpia3After all of the Lumpia are sealed, place them seam size down onto wax paper and allow edges to dry completely to avoid them coming apart. Keep covered with saran wrap and store in the refrigerator until ready to use.


Fry the Lumpia (starting with seam side down) in olive oil or vegetable oil turning once and browned on both sides then drain on paper towels.


Use Sriracha Hot Sauce, Chili Garlic Sauce or Sweet Chili Sauce for dipping. Mix them all together or use separately and place in dipping condiment tray.

You can store the fried Lumpia in the refrigerator and re-heat IF there are any leftovers.

Happy Holidays!!!