Recipe courtesy of The Choke Coach

Lumpia Rolls

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 40 to 50 servings
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2 tablespoons cooking oil, plus more for deep-frying

1 medium white onion, diced 

2 tablespoons fish sauce 

3 cloves garlic, minced 

One 1-pound bag mixed vegetables, such as peas, carrots, corn, lima beans, scallions and green beans

1/2 bunch celery, sliced on the bias

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 


  1. Preheat the deep fryer to 375 degrees F.
  2. 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.
  3. 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.
  4. Fry the rolls until golden brown, about 5 minutes. Drain the rolls on paper towels and serve hot with sweet chile sauce for dipping.