Katie Chin's Lumpia Recipe

by Katie Chin, Tastemaker in Residence

Growing up in Minnesota I wasn’t exposed to Filipino cuisine until I moved to LA in the late 80s and boy, I was hooked! When I got the chance to do my own live-streaming, interactive cooking show Katie Woks, on the new digital platform NOM I jumped at the chance to make my favorite Filipino Lumpia recipe for this week’s NOM theme: How we Roll.

NOM is brought to you by YouTube co-founder Steve Chen and is backed by Jared Leto (!) and Psy (Gangnam Style). Click here to sign up for my Katie Woks 30 minute cooking show on NOMwhich live-streams every Wednesday and Friday at 1pmPST. The best part about the show is that you get to type in questions while I cook and I answer you back live to camera. I’ll be making Cantonese-Style Chicken Eggrolls this Friday. Please come join me soon!!

This is my dear friend Ann’s mom, Tess. Tess lives in San Diego where we happen to be right now for Spring Break and she was kind enough to give me her delicious Lumpia recipe. San Diego has the second largest population of Philipino-Americans in the U.S. so we’ve dined on some amazing Filipino cuisine and had a variety of Filipino markets to choose from to buy the ingredients for this recipe. Ann says that lumpia is the ultimate Filipino party food!!


1/4 cup canola oil
3 garlic cloves, finely
1 large onion, chopped
1 pound ground lean pork
2 cups sweet potato, peeled and grated
2 cups red potato, peeled and grated
2 cups green beans, julienned
2 cups carrots, peeled and grated
2 cups cabbage, grated
1/4 cup chicken broth
Salt and pepper to taste
Lumpia wrappers or spring roll wrappers (thin eggroll wrappers)
Oil for frying
Crushed garlic


  1. Heat the oil in a deep skillet over medium high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the pork and onions and saute until pork is tender, about 4 minutes. Season to taste with salt and pepper. Add the sweet and red potatoes and saute for about 3 minutes. Add the green beans, carrots and cabbage and saute for 2 minutes. Add the chicken broth and stir to combine and continue cooking until vegetables are tender. Remove from heat and drain in a colander until cool. 
  2. Prepare lumpia: Separate lumpia wrappers and keep covered with a damp cloth. Place 1/2 cup mixture slightly below center of the lumpia wrapper. Cover remaining skins with a dampened towel to keep them pliable. Fold corner of lumpia wrapper closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining lumpia wrappers. 
  3. Heat vegetable or corn oil (2 inches) in wok to 350degrees. Fry 4 or 5 eggrolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on a cookie sheet lined with paper towel. Serve with dipping sauce and enjoy!