Maputing Babae Lumpia

Note: This is the precooked filling version. If you wish to make the raw filling/cigar rolled Lumpia, see the bottom of the page for instructions.

1 pound ground pork
1 pound extra lean ground beef
1 inch slice of ginger, finely grated
1 bunch chives, finely minced by hand
5 cloves garlic, ground or fine minced in food processor
1 large carrot, finely grated
2 small celery stalks, chopped then minced in food processor
2 cups angel hair cabbage, then minced in food processor
1 cup small diced cooked but not too soft in boiling water (addition of potato is optional)*
1/4 teaspoon black pepper
1/4 teaspoon white pepper
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce


I recommend using a small food processor like my lil Ninja and a fine grater to mince your vegetables and aromatics, (except the chives, do that delicate aromatic by hand).

Place ground meat in a large skillet and brown, chop the meat finely as it cooks.

Once meat is halfway browned add garlic, ginger, carrot and cabbage.

Continue cooking till done. Add sauces and mix together well. Tip the pan and remove grease with a spoon, do not even try to put it in a strainer, you will lose your veggies. Remove from heat to a large bowl, toss in chives and allow mixture to completely cool. If you have chosen to add potatoes: Cook small diced potato in salt water till tender but not mushy. Strain potatoes, place in ice water till cold, strain again till dry, then toss cool dried potatoes through the mix,

Place about 2 tablespoons into a lumpia wrapper, fold it like an envelope, bottom corner up halfway, both sides folded in, roll and paint corner with egg wash and secure.

There is another method of rolling and cooking lumpia. You mix all ingredients together uncooked, add an egg to hold the mix together. Use only 1/1/2 tablespoons of mixture, roll like a tight cigar leaving the ends open. (do not overfill a cigar roll as it will not cook through) You will need to fry this a little longer and darker to cook it through. Both versions are good, it is a personal preference.

You can saute the vegetables and aromatics (except chives) first, then cool completely before adding to the raw meat mixture.

*If you are wondering why potato is in this recipe, it is because my husband's Filipino mother puts it in hers. I would recommend using potato in the precooked version only or omitting it if preferred.

Last note: Yes I used an egg roll wrapper, I am looking for a store that sells the lumpia wrappers or I will have to buy a non stick skillet and make my own.