Lumpia Recipe from Martin Cueto

In Newsletter Content by Brandon St. Clair

“This is something that my mom always made growing up, and everybody always loved it and talked about it. She taught me how to make it, and I will continue to carry it on and pass it down.”

Makes about 30 Lumpia


  • Lumpia Wrappers – Can be purchased at your local Asian store
  • 2 bell peppers
  • 3 Carrots
  • 3 cups Bean sprouts
  • 4 Chinese sausage
  • 1 Onion
  • 1 to 2 Garlic cloves. Don’t be shy
  • Patis 1 tspn
  • Black Pepper 1 tspn
  • Salt – To taste
  • Brown Sugar 1 tspn
  • 32 oz ground beef
  • Egg wash


  1. Finely dice the bell peppers, carrots, Chinese sausage, onion, and garlic
  2. Cooking the filling:
  3. Heat cooking oil in a large wok to medium heat
  4. Begin browning the ground beef
  5. Once meat is brown, add onions and stir
  6. Add Carrots, stir
  7. Add Garlic, stir
  8. Add Patis, stir
  9. Add bell peppers, stir
  10. By this point, you’ll want to get your wrappers and let them thaw
  11. Add Chinese sausage, stir
  12. Add salt as desired, stir
  13. Add black pepper, stir
  14. Add Brown sugar, stir
  15. Add bean sprouts, stir
  16. Be sure to taste everything before proceeding so that you are satisfied with the flavors. If it needs more salt, add salt, etc.
  17. Once everything is cooked, you will want to strain any excess oils, and transfer filling to a large bowl to let cool.
  18. Once wrappers are thawed, you will need to peel and separate them individually.
  19. Once meat is cool, you can begin wrapping. Utilize egg wash to help seal the lumpia. Be sure to not put too much filling into the wrapper or it will break
  20. Once you have wrapped them all, you can begin cooking.
  21. Bring cooking oil to high heat in the wok.
  22. Carefully lower lumpia into oil as to not break the lumpia or splatter yourself with hot oil.
  23. Cook until outside is golden brown.
  24. Serve and enjoy!