Shawarma Lumpia with Garlic Sauce

Instead of pita bread or buttered rice, match shawarma-spiced beef with lumpia wrappers for that added crunchy texture.
10–12 rolls
Wait Time
30 Mins
Active Time
20 Mins

Jazz up your household lumpia rotation by packing shawarma's comforting flavors into a crisp, lumpia-wrapped package.

This recipe is simple enough to pull off for a weekday lunch: just a combo of garlic, cumin, and turmeric for the spice mix, then a one-minute garlic sauce using all-purpose cream and more garlic. (If you prefer a mayo-yogurt base, try this recipe.) To top it off, a colorful side of finely chopped fresh veg. Easy!

Side Vegetables

  • 3 tbsp finely chopped white onion
  • 3 tbsp finely chopped cucumber
  • 3 tbsp finely chopped tomatoes
  • ½ cup shredded petchay (Chinese cabbage)

Garlic Sauce

  • ¼ cup all-purpose cream
  • 1 tbsp minced or crushed garlic
  • salt and pepper, to taste

Beef Shawarma

  • 250g ground beef
  • 1 ½ tbsp minced garlic
  • 1 ½ tbsp cumin
  • ½ tbsp turmeric
  • 1 egg
  • salt and pepper, to taste

For Assembly

  • 1 pack lumpia wrappers
  • 1 egg, beaten

Prepare Sides and Sauce


Prepare vegetables: Add finely chopped onions, cucumber, and tomatoes in a bowl, then mix to combine. In another container, add the shredded petchay. Cover both containers with plastic and set aside in the chiller until ready to assemble.


Make garlic sauce: Combine all-purpose cream and garlic in a small bowl, stirring to combine. Season with salt and pepper to taste. Set aside in the chiller.

Make Shawarma Lumpia


Make shawarma filling: Combine ground beef, minced garlic, cumin, turmeric, and egg in a mixing bowl. Season with salt and pepper, adding more if needed. Mix with a rubber spatula until all ingredients are well incorporated.


Assemble lumpia: Spread 1 tablespoon of shawarma filling on the lumpia wrapper, leaving half an inch on the sides and top. Roll, fold, and brush the edges of the lumpia wrapper to seal the roll. Repeat with remaining shawarma filling and wrappers. Once done, allow lumpia to set in the chiller for at least 30 minutes.


Prepare frying oil: Heat frying oil in a heavy-bottomed pot or Dutch oven over medium-high heat. To test if the oil is hot enough, tear a little piece of the lumpia wrapper and drop it in the pot. If it sinks, the oil isn’t hot enough. If it bubbles and sizzles, the oil is ready for deep frying.


Fry lumpia: Reduce heat to medium low. Add chilled lumpia to the hot oil, working in batches if necessary, and fry until crisp and deep golden brown. Transfer lumpia to a metal rack or heatproof plate lined with paper towels to drain excess oil.

Plate and Serve


Plate lumpia, vegetables, sauce: Arrange the shawarma lumpia in a serving dish. In the same or separate dish, arrange a bed of shredded petchay. Spoon the mixed vegetables on top of the petchay. Transfer the prepared garlic sauce to a saucer or bowl. Garnish sauce with chopped parsley and dust with smoked paprika. Serve.

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