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4 cloves garlic, minced
1 medium onion, chopped
2 Tbls. cooking oil
1 lb. ground pork
1/2 lb. shelled shrimp, chopped
1 1/2 southern style style coconut
1 1/2 tsp. salt (I use less or none at all)
1 tsp. sugar

1 1/2 cups water
3/4 cup cornstarch
3 eggs, well beaten
5 tsp. cooking oil

Lumpia Sauce:
2 cloves garlic, crushed
1 Tbls. cooking oil
4 Tbls. cornstarch
1/3 cup brown sugar
2 1/2 cups water
1/2 cup soy sauce


Saute onion and garlic until tender. Add pork, saute until completely cooked. Add the shrimp and continue cooking until they turn pink. Add coconut and cook over low heat 2 more minutes. Add remaining ingredients, stir and remove from heat. Let cool before filling wrappers.

Slowly add water to cornstarch to make a smooth paste. Add the remaining ingredients and mix well. Brush skillet with oil. Pour about 3 tablespoons of batter into pan and tip pan to coat bottom with a thin layer of batter. Cook until surface begins to bubble. Remove. Continue until all batter is used.

Place about 1/4 cup filling on wrapper and fold over. Serve with sauce.

Lumpia Sauce-
Saute garlic until brown and remove from pan. Combine the cornstarch and sugar. Add remaining ingredients and blend well. Pour into same pan used to cook garlic. Simmer until thickened, stirring constantly. Remove from heat and serve over Lumpia, topped with the sauted garlic.

Preparation Time: Serves:
Recipe Origin: Philippines
Submitted by:
United States
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