Fresh Lumpia (Spring Roll) Recipe 2



  • 1 lb fresh ubod, julienned
  • 1/4 lb ground pork
  • 1/4 lb shrimps, chopped coarsely
  • 1 onion, chopped finely
  • 1/2 head garlic, chopped finely
  • 1/3 cup peanuts (salted), grounded mixed with 2 tbsp sugar

For egg wrapper:

  • 1 egg, beaten
  • 1/4 c flour
  • 1/4 c cornstarch
  • pinch of salt and pepper
  • 1/2 tsp sugar


  1. Boil the ubod in water with a little salt till soft and tender. Set aside.
  2. In little oil (2-3 tbsp), saute onions till limp. Add pork and saute for another 2-3 mins. Add shrimp and saute till pink/orange in color. Add boiled ubod, about 1/4 cup water, season with a little salt and pepper and cook for another 4-5 mins. Drain and save the broth. Set aside.
  3. Prepare sauce. using the both saved from the filling, thicken with a little cornstarch. Set aside.
  4. Prepare wrap by mixing all ingredients together. Add a little water if needed. Consistency should be like thin pancakes.
  5. Spray a small (4-6 “) teflon-coated pan with cooking oil for wrapper. If spray oil is not available, add a drop of oil and spread on the pan.
  6. Add wrapper batter and spread around pan, under medium heat. Cook till edges separate and turn cooking other side for a few seconds. This wrapper will cook under 1 minute. Will make about 8-10 wraps.

Preparing the lumpia:

Place 2-3 tbsp filling in lower part of wrapper. Sprinkle about 1/2 to 1 tsp peanut and sugar mixture. Top with about 1 tsp of sauce. Sprinkle with fresh chopped garlic. Roll.

Note: chicken can be added or used if preferred. For garnish, add a few strands of murang bawang (looks like dahon ng sibuyas only thinner) inside roll if available.



For Filling:

  • 2 tbsp canola oil
  • 2 cloves garlic
  • 1 small onion, chopped
  • Pork tenderloin, cut into strips
  • Cooked shrimps, sliced in half
  • 1/2 cup cooked garbanzo beans
  • 1cup green beans, finely sliced
  • 1/2 ubod (heart of palm or substitute with bamboo shoots)
  • 1 bunch green onion
  • 1 head green leaf lettuce
  • 1/2 cup carrots, julienne

For Wrapper:

  • 2 whole eggs
  • 1/2 cup cornstarch dispersed in 1 cup water

For Sauce:

  • 1/2 cup sugar
  • 1tbsp soy sauce
  • 2 cup chicken broth or the broth from the filling
  • 2 tbsp cornstarch in 1/4 cup water
  • 6 cloves garlic
  • 1/2 cup ground peanuts


For Filling:

  1. Brown garlic in canola oil, add onions and sweat until done. Add pork, shrimp and garbanzos and simmer for 3 minutes
  2. Add carrots and beans and ubod. Cook the vegetables until done but with a bite. Drain and cool. Set the broth aside for the sauce

For Wrapper:

  1. Separate egg yolks from egg whites. Beat egg whites until frothy, not soft peaks.
  2. Add egg yolks and beat just to blend then add cornstarch water
  3. Brush frying pan with light coating of canola oil and bring it to medium heat. Spoon about 2 tbsp of batter and tilt the pan to spread a thin layer (just like a crepe). Lift off wrapper when cooked

For Sauce:

  • In a sauce pan add sugar, soy, broth and bring to a simmer. Add cornstarch to thicken and sprinkle with fresh chopped garlic and peanuts


  1. Brush the lumpia wrapper with the sauce
  2. Wrap the filling in the lumpia wrapper with a piece of green leaf lettuce and a sprig of green onion
  3. Wrap this in wax paper
  4. Drizzle sauce on top

sources:,, photo from

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