Lumpia is a staple at most Chamorro gatherings.  There are fried and fresh versions, both of which are extremely popular.

There are so many variations to the types of filling you can use.  I’ve used ground beef with vegetables, ground pork with vegetables, added noodles and diced potatoes to the mix, used shrimp (especially when making fresh lumpia), and for dessert, banana-brown sugar lumpia (or Turon).

Lumpia is delicious eaten as-is, without some type of dipping sauce.  But while I’m on the subject, let’s talk about some of my favorite lumpia dipping sauces: garlic-vinegar, garlic-lime-sugar-fish sauce (don’t knock this one until you try it), sweet and sour, and the ultimate Chamorro favorite–fina’denne’.

No matter what your filling or dipping sauce, this is sure to be a crowd-pleaser at your next gathering.

Click on the photos below for my recipe and step-by-step instructions for making Fried Meat-and-Vegetable Lumpia.

lumpia 1

lumpia 2

lumpia 3

lumpia 4

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  1. Christi Zelaya says:

    These are somewhat similar to Vietnamese egg rolls. I’ve made them since I was a very young girl, along side my mom for as long as I can remember. Since then, I’ve become friends with so many women of different Asian and Pacific Island cultures, and every one of them has “their version” of lumpia. And of course, they’re all delicious! One of my very best friends forbthe past 24 years is from the Philippines, and she was the first person that made these forbme to try. They always bring back good memories for us both. Thank you!

  2. kcsofia says:

    how to prevent the lumpia sauce from getting very sticky when it gets cold? thankyou

  3. Jill says:

    How many servings does one batch make?

  4. Emory D Neal says:

    This looks delicious, growing up my best friend taught classes for adults working to become American Citizens and he would sponsor a potluck dinner. Students would bring dishes made in their home country and it was always a wonderful experience and then I joined the Army and during nearly 25 years was completely immersed in the international flavors, Italian, German, Korean, Great Britain, so I am always looking for recipes that remind me of earlier times. After these lumpia rolls are made, instead of frying, could they be sprayed with olive oil or another Pam cooking spray and crisped in a convection oven at say 375, 400 F instead of frying?

  5. Joanne says:

    Hi Annie, I just found your website and was delighted to see your various recipes from Guam. I lived there when I was a teenager back in 1977-1979… such a fun time and the beaches and many family parties at the lovely beaches! I remember I learned to season my popcorn with Tabasco when I went to the movies living in Guam. I thoroughly enjoyed the food and friendly people… I was always mistaken for Guamanian, I’m filipino. Thank you for creating this website so we can recreate these delicious and authentic dishes! Maraming salamat

  6. I always ate lumpia at the NCO club at Anderson in 1967 and 1968. I loved it. Also attended a pig roast and had red rice. Thank you for the recipies.

  7. Nesha says:

    Thank you so much for having this on your website I have been looking for something like this. I used to live in Guam in 2006 to 2010. (Military) now trying to find a bok choy and garlic recipe that I used to eat at Lieng’s in Tamuning. The family and the food I will always miss.

  8. Kally says:

    Is there anyway you can make lumpia ahead of time and freeze it, and if so what temps would you use to warm them prior to serving. thank you

  9. Annie says:

    What do i use for banana lumpia

  10. Bella says:

    Hi Annie is there something I can use to substitute the dashida beef stock I am currently in the states and can’t really find it in groceries stores

  11. Irma Colsa says:

    You should put all your recipes in a book. They are delicious. I go to your website all the time, my family loves the dishes I prepare using your recipes.

  12. laura says:

    So awesome! I love your recipes- so easy to follow and the pictures help to make sure I’m doing it correctly! Before I had to wait until we saw our family to enjoy wonderful Chamorro cuisine- now I can make my favorite dishes by following your instructions! Thank you!

  13. yvette says:

    Hi, My Uncle Victor’s party is this coming Saturday and I would like to prepare. We had these a lot growing up. I would like to know if i wanted to make it meatless, what could i substitute for missing 2lbs of meat?

  14. Shellie says:

    My husband grew up in Guam but moved back to the states 10+ years ago he had a couple recipes from the island but then he found your website and is in heaven he’s introducing his new family to foods from his childhood which is wonderful thanks for the recipes

  15. zachary says:

    I’ve lived off island for a long time and I love bringing some food back home to my family here in the states and thx for the long list of recipes to chose from the only problem I have unless I’m just not seeing it somewhere is the would be nice to know from the ingredients you’ve placed how much I’m making.

  16. Lydia ripley says:

    I am so grateful to you!!!

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