Appetizer: United States – Pacific Island United States Territories – Chamorro Lumpia

Serving Size: 6

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil, divided
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 8 g)
- 1 cup (110 g) shredded green cabbage
- 1 cup (110 g) grated carrot
- 1/2 cup (50 g) finely diced red bell pepper
- 1/3 cup (40 g) thinly sliced green onion (scallions)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (1 g) annatto powder or 1 tbsp (15 ml) achote oil, optional (for color)
- 1 tbsp (8 g) cornstarch (to help bind filling)
- 1 large egg, beaten (for sealing; about 50 g)
- 24 lumpia wrappers (about 6–7 in / 15–18 cm rounds) or egg roll wrappers
- Vegetable oil for deep-frying, about 4 cups (960 ml) or enough for a 2-inch (5 cm) deep fry
- Lime wedges, for serving (optional)

Dipping sauce (Guam-style sweet-spicy fina'denne'-inspired):
- 2 tbsp (30 ml) sweet chili sauce
- 2 tbsp (40 g) pineapple jam or guava jelly
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) finely chopped fresh hot pepper or 1/2 tsp (2.5 ml) hot chili flakes, adjust to taste
- 1 tsp (5 ml) toasted sesame oil

Instructions

Short Description:
Crispy fried spring rolls filled with seasoned ground beef and a mix of vegetables, finished with local Chamorro spices and served with a sweet-spicy dipping sauce inspired by Guam's fina'denne' (vinegar pepper) flavors.

Regional Notes:
This Guam variation blends Filipino-style lumpia technique with Chamorro tastes: a ground beef-forward filling (rather than predominantly pork) seasoned with garlic, soy, and a hint of annatto for color, and a signature sweet-spicy dipping sauce that combines sweet chili and pineapple/guava sweetness with the tang and heat of fina'denne'. The result is a savory, slightly sweet, and tangy appetizer common at Guam gatherings.

1. Prepare filling: Heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium-high heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
2. Brown beef: Add the ground beef (1 lb / 454 g) to the skillet, breaking it up with a spatula. Cook 6–8 minutes until no longer pink and any liquid mostly evaporates.
3. Season and combine: Stir in soy sauce (1 tbsp / 15 ml), sesame oil (1 tsp / 5 ml), annatto powder or achote oil if using (1/2 tsp or 1 tbsp), kosher salt (1 tsp / 5 g), and black pepper (1/2 tsp / 1 g). Taste and adjust seasoning.
4. Add vegetables and binder: Add shredded cabbage (1 cup / 110 g), grated carrot (1 cup / 110 g), diced red bell pepper (1/2 cup / 50 g), and sliced green onion (1/3 cup / 40 g). Cook 2–3 minutes just to soften the vegetables; do not overcook. Sprinkle cornstarch (1 tbsp / 8 g) over the mixture and stir to incorporate. Remove from heat and let the filling cool for 10 minutes.
5. Assemble lumpia: Lay one lumpia wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons (30 g) of the filling near the corner closest to you, forming a log about 3–4 inches long. Fold the bottom corner over the filling, fold in the two side corners, then roll tightly toward the far corner. Brush the final corner with beaten egg (about 1 tsp) to seal. Repeat with remaining wrappers and filling (should yield about 24 pieces).
6. Heat oil: In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns within 20–30 seconds, the oil is ready.
7. Fry lumpia: Fry lumpia in batches, 4–6 at a time, without crowding, for 2.5–3.5 minutes, turning as needed until golden brown and crisp. Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in a low oven (200°F / 95°C) if making multiple batches.
8. Make dipping sauce: Whisk together sweet chili sauce (2 tbsp / 30 ml), pineapple jam or guava jelly (2 tbsp / 40 g), rice vinegar (2 tbsp / 30 ml), soy sauce (1 tbsp / 15 ml), lime juice (1 tbsp / 15 ml), chopped hot pepper or chili flakes (1 tsp / 5 ml), and sesame oil (1 tsp / 5 ml) until smooth. Adjust heat and sweetness to taste.
9. Serve: Arrange lumpia on a platter with lime wedges and the sweet-spicy dipping sauce. Serve hot as an appetizer, 3–4 pieces per person.