Summer Fresh Thai Curry Beef Lumpia
Prep time
Cook time
Total time
Combining different cultures (Summer Fresh Thai Curry and 'Lumpia', the Filipino spring roll) to bring a tasty appetizer that is easy to make for your next event, dinner or party.
Recipe type: Appetizer
Cuisine: Fusion
Serves: 30-50
  • 1 pkg 5"x5" Filipino Lumpia Wrappers (30-50 wrappers depending on the brand)
  • 1 lb sirloin tip (any good cut of steak/beef will work), thinly sliced
  • 1 medium carrot, julienned
  • 1 small onion, thinly sliced
  • 1 container Summer Fresh Thai Curry Sauce
  • Oil for frying
  1. In a large bowl, marinate thinly sliced beef in Summer Fresh Thai Curry Sauce. * Marinate for at least 30 minutes, but I do it overnight so that the beef can soak in all the flavours.
  2. In a heated wok, add cooking oil. Cook beef so that it's no longer pink/red. Remove beef and set aside. Drain grease. You don't want too much liquid/sauce in the actual spring roll because it will spill/leak out.
  3. Stir in onion and carrot. Cook until tender, but not too soft. Return beef to the wok and let cook together for 2 minutes. Remove from heat and set aside until cool enough to handle.
  4. Get your lumpia wrappers ready. Turn your wrapper facing you so that it looks like a diamond shape and not a square. Spoon a bit of the filling (3 slices of beef and some carrots and onion) diagonally near the bottom corner of the wrapper. Leave 1 inch at the bottom. Fold the side along the length of the filling over the filling, tuck both side ends in and roll neatly. Make sure to keep the roll as tight as possible. To seal, moisten the edge of the wrapper with water (I keep a pinch bowl or a ramekin with water to dip my finger in for moistening and sealing the edges. Repeat this procedure for the remaining spring rolls. You can do all 30-50 of them yourself, but if you have helpers in the kitchen, you can do an assembly line or split up the wrappers so the job gets done faster. Cover spring rolls/lumpia with plastic wrap to keep them from drying out.
  5. In a heavy skillet, over medium heat, add oil for cooking. When your oil is hot enough, slide in a few Thai Curry Beef Lumpia (making sure not to crowd the skillet). Fry rolls for 2-3 minutes or until all sides are a nice golden brown. Drain the spring rolls on paper towel and serve immediately. Lumpia is best served hot!
Our 4 year old thought the Thai Curry was a little on the spicy side, so she pulled out the Summer Fresh Crumbled Feta Greek Yogurt Dip and the Roasted Garlic Topped Hummus to dip her lumpia in. She said she liked the yogurt to cool down the heat of the curry. Not bad for a 4 year old. Any dip will do or you can just eat this APPY on its own.
Recipe by Life on Manitoulin at