Lumpia With Garlic Dipping Sauce

Chef Larry's Recipe

Chef Larry


  • 1/2 lb. Lean ground pork
  • 1/2 lb.Shrimp, raw, diced
  • 2 Fresh garlic cloves, minced
  • 2 cup Carrot, julienne cut
  • 2 cup Celery, julienne cut
  • 1 cup Waterchestnuts, diced
  • 1 cup Scallions, minced
  • 3 tsp.Soy sauce
  • Fresh ground black pepper to taste
  • 20 - 25 Lumpia wrappers (see Chef Larry's Notes)
  • Beaten egg as needed
  • Vegetable oil for frying as needed
  • Sweet and sour sauce (recipe follows)

    For The Garlic Sauce

  • 3 Fresh garlic cloves, chopped
  • 1/4 cup Rice wine vinegar
  • 1/4 cup Soy sauce
  • 1/8 tsp. Fresh ground black pepper

    Prepare garlic dipping sauce by combining ingredients and mixing well, reserve. Prepare sweet and sour sauce per recipe, reserve. In a large pan or skillet, brown the ground pork with onions and garlic. Cook until done. Add shrimp and continue to cook until opaque. Add scallions, waterchestnuts, carrot and celery. Sauté until tender. Season with soy sauce and black pepper.

    Remove from heat and cool thoroughly. Place 2- 3 teaspoons of cooled mixture in center of a lumpia wrapper. Brush edges with beaten egg. Fold nearest edge of wrapper over filling and roll halfway, fold in sides. Continue to roll and seal to form lumpia. Repeat until all lumpia are rolled. Heat oil to 375 degrees F. Fry lumpia until golden brown and crisp (approximately 3- 4 minutes.) Place on paper towel to drain. Serve hot with garlic dipping sauce and sweet and sour sauce.

    Makes: 20 - 25 Lumpia

    Chef Larry's Notes
    Lumpia wrappers are available in Asian markets. If not available eggroll wrappers may be substituted, however they do cook up quite as crisp as the lumpia wrappers. Lumpia filling can also be made with chicken, beef or vegetables. Lumpia can be made ahead and stored in the freezer. Enjoy!

    Chef Larry's Sweet and Sour Sauce


  • 2 cups Pineapple juice
  • 1 cup Soy sauce
  • 1 cup - tomato ketchup • 1/2 tsp. Red wine vinegar
  • 1 T. Brown sugar
  • 1/2 tsp. Fresh ginger, minced
  • Salt to taste
  • Fresh ground black pepper to taste
  • 1 T. Corn starch

    Combine corn starch and 1/4 cup pineapple juice. Mix well and reserve. In a saucepan, combine pineapple juice, ketchup, red wine vinegar, soy sauce, brown sugar and ginger. Bring to a simmer over medium heat. Add mixture and reduce heat. Continue to simmer until sauce thickens. Season with salt and fresh ground black pepper. Enjoy!

    Makes: 3 cups

    Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.

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