2 lbs ground beef

1 1/2 lbs ground pork



garlic powder

2 stalks celery, minced

2 carrots, minced

1/2 head cabbage, chopped and minced

3 eggs

1-2 tbsp soy sauce

1 egg white


vegetable oil for deep frying

Lumpia wrappers (I found them in an Asian store in Colorado, if you can’t find them you can use egg roll wrappers, though they are a little thicker) 


Brown the meat and drain the fat.  Season to taste with the salt, pepper and garlic powder, mix and let cool.

In a large bowl, mix the meat mixture and the vegetables together.  Add the soy sauce, and re-season if needed (usually doesn’t need any additional seasoning, but good to check it anyway) add the eggs and combine well. 

In a small bowl, mix the egg white and enough flour to make a paste (it might be a little difficult to combine at first, but just keep mixing for a minute or two).  Take the Lumpia wrappers and cut them on the diagonal (if they’re square) to make 2 triangles.  Place a heaping teaspoonful of the meat mixture at the bottom of the triangle (the wide part, not the pointed end).  Fold each point towards the center of the meat, and roll up towards the top of the triangle.  On the tip of the triangle, dollop a bit of the egg/flour mixture and complete the roll.  The egg/flour mixture should act as a glue to hold the roll closed.

Fry in oil heated to 375 degrees f.  When I remove them from the oil, I usually use tongs, and hold them vertically over the oil for about 10 seconds so the oil can drain from the inside of the Lumpia.