Lumpia Rolls

Recipe courtesy of The Choke Coach, Castroville, CA
Show: Pizza Masters Episode: We Left Our Artichoke in San Francisco
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
YIELD: 40 to 50 servings
LEVEL: Intermediate


  • Ground black pepper
  • 1/4 head cabbage, thinly sliced
  • 1 tablespoon flour
  • Two 25-count packages lumpia wrappers or rice paper wrappers
  • 40 to 50 frozen French fries, thawed
  • Sweet chile sauce, for dipping
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Preheat the deep fryer to 375 degrees F.

Heat the oil in a wide-mouth pot. Saute the onions until translucent, then add the fish sauce, garlic, mixed vegetables, celery and some ground black pepper. Stir and cover, simmer for 2 to 3 minutes. Add the cabbage and stir until warmed through, but still crispy. Remove from the heat and drain in a colander. Cool the mixture.

In a small bowl, dissolve the flour in 1 tablespoon of water. Lay out a wrapper and place 2 tablespoons of the cooled vegetable mixture and one thawed French fry in the center. Fold two corners toward center of wrapper and roll tightly. Seal the end with a dab of the flour paste. Repeat for the remaining filling and wrappers.

Fry the rolls until golden brown, about 5 minutes. Drain the rolls on paper towels and serve hot with sweet chile sauce for dipping.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.



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