Vietnamese Lumpia with pineapple dipping sauce
Jan 27, 2015, Updated Aug 19, 2022
This post may contain affiliate links. Please read our disclosure policy.
Vietnamese Lumpia with pineapple dipping sauce.
SNOWMAGEDON 2015 is happening right now, as I write, outside my house. So that means my 3 little munchkins are home with me. It is amazing these lumpia got made and ended up on a plate. Aside from SNOWPOCOLYPSE, it is also the week of “the big game”, the Super Bowl. I thought I would “kick-off” (hahaha) the week by making one of my favorite football foods, Lumpia. I know you don’t really think Lumpia when you think football, but it is the perfect combo. Fried, meaty goodness, with a delicious dipping sauce.
When my mom and dad were in the Airforce, one of the officer’s Vietnamese wife, invited my mom over to give her some lumpia. The wife was making them for a party later that day. I was really young at the time and while my mom was getting the recipe, I was taking bites out of all the lumpia she had neatly piled on a plate. Of course my mom was mortified and quickly left taking all of the lumpia that were mangled with my bite marks. What can I say, I loved the lumpia from the beginning.
Here are the ingredients you will be mixing in with your meat. Green onions, water chestnuts, onions, cabbage, soy sauce, and an egg.
Once you have everything mixed together, you will spoon a little of the filling on a wonton wrapper.
Roll it up and then put a little water along the seam of the wrapper. This will help the wonton stick together.
More Delicious Appetizers
- 1 pound ground beef
- 1 cup diced onion
- 3/4 cup finely diced green onion
- 1 raw egg beaten
- 1 1/2 cup chopped cabbage
- 1 can chopped water chestnuts
- 1/4 cup soy sauce
- wonton wrappers
- vegetable oil
- Dipping Sauce
- 1 cup pineapple juice
- 1/2 cup white vinegar
- 2 tablespoons cornstarch
- 1 cup brown sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 1/2 teaspoons ground ginger
- Add 1/2 inch of vegetable oil in a frying pan and put on medium heat.
- For the lumpia, combine beef, onion, green onion, egg, cabbage, water chestnuts and soy sauce in bowl.
- Take a tablespoon of the mixture and put it in center of wonton wrapper.
- Roll wrapper and then dab some water on the seam of the wrapper to hold the lumpia together.
- Add several lumpia's to the pan
- Cook 3-5 minutes on each side.
- Combine pineapple juice, white vinegar, corn starch, brown sugar, salt, soy sauce, and ground ginger in a saucepan.
- Bring to a boil and cook for 1-2 minutes until thick.
Nutrition information is automatically calculated, so should only be used as an approximation.