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Lumpia Recipe

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Lumpia image


This recipe for Lumpia, by , is from Made with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LaDona Lane


Lumpia square egg roll wrappers (made by Dynasty works best)

2 cloves fresh Garlic
2 bunches Green onions
Olive Oil
1 med package Hamburger Meat
2 packages sausage (1 hot, 1 mild)
2 bottles Teriyaki Sauce (do not use soy sauce)
1 sm bag corn
1 sm bag sweet peas
1 sm bag chopped carrots
2 cans diced potatoes
bean sprouts (amount depends on you) I use 1 large bag
1 egg
1-2 can small shrimp, drained
zip lock freezer bags

1. Chop green onions and crush garlic. Place in skillet with Olive oil and small amount of teriyaki sauce to add flavor. once sautéed place in a good size stock pot
2. Brown all meat, drain grease and place in pot.
3. Mix in all Teriyaki sauce to pot with shrimp.
4. Add all vegetables and potatoes
5. Add bean sprouts
6. Cover pot and cook until the bean sprouts are soft. (this takes awhile) Remove from heat, and cool to room temperature. I normally put in fridge overnight and pull out next day and let warm up (about 2 hours) on counter.
7. In small portions use strainer and drain off extra liquid. (roll the small portions as next drains)
8. Mix water and egg
9. You are ready to roll. Place about 1-2 Tbsp on each egg roll wrapper and roll.
10. Once rolled you may want to lightly deep fry so they will not stick together in ziplock bag to freeze extra lumpia rolls.

Personal Notes:
Personal Notes:
Mama, Bonnie Sue (Burbridge) Keeling, gave this recipe to me. It was given to her by a lady we lived next to in California. My family loves these! These can be used as a meal, or as appetizers.




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