Bite Size Lumpia

When I worked at a US navy base in Japan, one of my good friends introduced me to a Philippine delicacy known as "Lumpia" (pronounced LOOM-pee-ah). Lumpia are Philippine spring rolls. Later, when I lived in Rochester, another friend, who is from the Philippines, showed me how to make a Philippine red sauce. I decided to adjust the two a bit and combine them. I made the rolls bite-sized so they would be perfect as an appetizer. Whenever I serve these at a party, my guests keep coming back for more of these delicious bites!

Bite Size Lumpia


(Recipe by:Chef Yasue Siewert)


Prep.: 30 minutes
Cook: 15 minutes


Makes about 40 Lumipias


1 tsp vegetable oil
1 medium size onion, small minced
½ lbs ground beef
1 clove of garlic, pressed through a garlic press
1 egg, lightly beaten
2 tbsp breadcrumbs (preferably panko breadcrumbs)
1 tsp ketchup
2 tsp soy sauce
pinch of salt and pepper
10 Spring Roll Skins
canola oil (or vegetable), for frying
glue mixture (1 tsp water and ½ tsp flour)

For the dipping sauce:
2 tbsp Ketchup
1 tsp soy sauce
1-2 tsp Red Hot Sauce (plus more to taste/preference of spiciness)
1 1/4 tbsp white wine vinegar (or rice wine vinegar)
½ tsp corn starch
1 tbsp water
1/8 tsp sugar


Heat the 1 tsp of vegetable oil over medium-high heat. Add the onions and sauté until translucent, about 10 minutes, set aside.
For the dipping sauce, combine all the ingredients in a small bowl, set aside.
To make the filling, combine together the ground beef, cooked onion, garlic, egg, breadcrumbs, ketchup, soy sauce, salt and pepper and mix well by hand in a large bowl.
To make glue, combine water and flour in a second small bowl and mix well.
Cut spring roll skins (shells) into 4 equal square quarters.
For each skin quarter: Place about 1 tsp of filling on the skin and roll skin around filling tightly. Fold the opposite corners towards the center and wet upper corner with glue mixture. Fold down the upper corner and close up skin. Place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll skins.
In a high-sided saucepan, fill with 2 inches of vegetable oil (or at least enough to cover the Lumpia). Heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the Lumpia, in batches, for 3 to 5 minutes, turning occasionally, until golden brown. Drain on paper towels.
Transfer to a serving platter. Serve with the dipping sauce.

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