06/21/2026
Lumpia and dipping sauce recipe:
This version is a little more Americanized than traditional Filipino lumpia, with potatoes and extra vegetables mixed into the beef. It’s filling, budget-friendly, and perfect for feeding a crowd—especially at holidays and family gatherings. ❤️
Yield: Approximately 120 lumpia
Ingredients
5 pounds ground beef
4 medium potatoes, peeled and diced
1 (12-ounce) bag green beans, diced
6 carrots, peeled and diced
¼ cup soy sauce
Lumpia wrappers (about 120) can be found in Asian food markets.
Directions
Prepare the Filling
1. In a large skillet or stockpot, brown the ground beef until fully cooked.
2. Drain excess grease.
3. Add the diced potatoes, green beans, carrots, and soy sauce.
4. Cook over medium heat, stirring occasionally, until the vegetables are tender.
5. Remove from heat and allow the filling to cool completely.
Roll the Lumpia
1. Place a lumpia wrapper on a clean work surface in a diamond shape.
2. Add about 2 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling.
4. Fold in both sides.
5. Roll tightly toward the top corner.
6. Seal the edge with a little water.
Fry
1. Heat oil to 350°F (175°C).
2. Fry lumpia in batches for 3–5 minutes, or until golden brown and crispy.
3. Drain on paper towels or a wire rack.
Notes
The filling can be made a day ahead and refrigerated.
Uncooked lumpia freeze beautifully. Freeze in a single layer, then transfer to freezer bags.
Cook from frozen by adding an extra minute or two to the frying time.
Lumpia Dipping Sauce (Double Batch)
Ingredients
1 cup soy sauce
½ cup apple cider vinegar
½ cup brown sugar, packed
1 cup water
2 tablespoons cornstarch
4 tablespoons cold water (for slurry)
Instructions
1. In a medium saucepan, combine:
1 cup soy sauce
½ cup apple cider vinegar
½ cup brown sugar
1 cup water
2. Bring to a gentle simmer over medium heat, stirring until the brown sugar is completely dissolved.
3. In a small bowl, whisk together:
2 tablespoons cornstarch
4 tablespoons cold water
4. Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously.
5. Continue cooking for 2–3 minutes, or until the sauce thickens enough to coat the back of a spoon.
6. Remove from heat and let cool slightly before serving. The sauce will thicken a bit more as it cools.
Want it sweeter? Add another tablespoon of brown sugar.
Want it tangier? Add another tablespoon of vinegar.
Want it thicker for dipping? Use 1½ tablespoons cornstarch.
Want a little kick? Add red pepper flakes or a sq**rt of sriracha.
Optional Add-Ins
2–3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon sesame oil
This should make about 2 cups of sauce, which is a nice amount for a big platter of lumpia. If you’re serving a crowd, it also keeps well in the refrigerator for about a week.
