Fresh Lumpia

Fresh Lumpia
Lumpia is the most famous of Filipino dishes, you may have had them at a get together or an Asian fusion restaurant. Lumpia are similar to egg rolls and are usually deep-fried. This recipe is home-style (not fried) and filled with pork, bean sprouts and shrimp. Serves 6 to 8


  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 cup shredded cabbage
  • 1 tsp salt
  • 2 eggs, beaten
  • For shell:
  • 1 cup bean sprouts
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 pound ground pork
  • For filling:
  • butter for frying
  • 2 cups water
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 2 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/2 pound raw shrimp
  • 1 cup grated carrot
  • 2 medium Potatoes or heart of palm
  • 1/2 cup cooked garbanzos

Cooking Directions

  1. In a 6-inch skillet over medium heat, spread butter lightly over the surface. Then spoon in a thin layer of batter, enough to cover the bottom of the pan and no more. Cook on one side only then turn onto wax paper. Repeat until batter is used. Set aside.
  2. For the filing: Disperse remainder of cornstarch into 1 tablespoon of water. Mix and set aside.
  3. In a large skillet, brown the pork. Then add garlic, then onion, then shrimp. Sauté and season with salt and pepper. Add potatoes, garbanzos and carrots. Cover and cook until tender.
  4. Once potatoes are tender, stir in bean sprouts and cabbage. Then add soy sauce and your cornstarch-water mixture, mix well and cook for 5 minutes.
  5. For combining: Allow some time for the filing to cool enough to handle. Then spoon filing into the lumpia wrapper and repeat with the remaining filings and wrappers and seal. Serve with your favorite dipping sauce.
  6. For the wrap: In a medium bowl, combine cornstarch, flour and salt. Then add your eggs and water. Mix until smooth.

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