Jalapeno Stuffed Lumpia

Gosh, I do love jalapeno poppers, don’t you? I love the actual surprise, not only with the piping hot cheese but the uncertainty if the jalapeno is going to be on the mild side, or the hot side. I prefer the hot side. With that said, Filipinos are notorious for making really awesome egg rolls, what they call lumpia, or lumpia shanghai.  My wife introduced me, or should I say her family introduced me to these styles of egg rolls. Their wrappers are crispy, and inside is an array of things such as ground pork, potatoes, small shrimps, and green beans.  This is how my in laws make them, and one that I often make for my family, only with this exception. The exception being the fact that I had four large fresh jalapeno peppers on my cutting board, just staring at me and wanting me to do something with them. That’s when I figured I would try out some new egg roll, or lumpia wrappers, and instead of going the classic lumpia way, I decided to stuff some and fry them up. Were they excellent? You bet your butt they were.

Jalapeno Stuffed Lumpia Recipe
Jalapeno Stuffed Lumpia Recipe

Let’s get started.


  • 1 package of egg roll wrappers
  • 1 lb ground pork, cooked and cooled
  • 4 jalapenos, stems removed, cored and seeds removed
  • 1 russet potato, skins removed, cubed and cooked until just tender
  • 2 cups of cooking oil (I use canola)
  • 1 egg, beaten
  • 1 1/2 tsp cracked black pepper
  • 1 tsp salt, to taste

Gently fold the cooked, cubed potatoes into the cooled pork mixture. Season with salt and pepper, and give a gentle stir.

Take one cored jalapeno pepper, and using a small spoon, stuff the meat mixture, gently packing it in, into the jalapeno. Fill it to the top, and repeat with the remaining peppers.

Reserve the remaining meat mixture for making more lumpia, or use more jalapenos and repeat the process with however many you would like. Again, I only went with four as I knew I would be the only one eating the ones with peppers.

Next, take one egg roll wrapper and lay out with the point in front of you, can towards you.

Place the stuffed jalapeno pepper, about a quarter way, in the middle, closest to you. Fold the sides over, take the point closest to you, and begin to roll, bringing in the sides if necessary. Refer to this image if needed. Roll just about 90% to the top, then brush the point with the beaten egg. Roll and seal.

How to make Jalapeno Stuffed Lumpia
How to make Jalapeno Stuffed Lumpia

Do the same with any remaining pork mixture, using about 1/2 cup per lumpia.

Heat the oil in a small pan, and bring to a medium heat. Once heated, add a few of the lumpia and cook until the wrappers are a golden brown.

Remove the lumpia with some tongs or chopsticks, and place them onto a paper towel lined plate to remove any excess oil.

Continue cooking the remaining lumpia.

Let these cool for a few minutes before digging in. I plated mine on a bed of lettuce, sliced in half to expose the delicious pork, and showered the plate with some roasted peanuts.

Grab a cold beer or glass of wine, and dig into these jalapeno stuffed lumpia. I hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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