This is the Filipino version of spring rolls, made with pork mince, carrot, cabbage, garlic and spring onions. Great as a finger food.
This is very close to the recipe my mum used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chillies (and/or some soy sauce.) - 29 Sep 2008
Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favourite recipes from this site so far. I've made these with prawn/pork mixture and they are even better. - 29 Sep 2008
I made the recipe as written but as I had no wrappers, made rather large rolls using some Fillo pastry that was looking sad then baked in the oven. Result: excellent with lovely flavour. Will do again using the correct wrappers and try deep frying. - 01 Jan 2012