How to make it

  • In a large wok, heat oil and saute onion and garlic until fragrant. Add ground pork and cook until no longer pinkish. Add shredded chicken and shrimp (and/or crab meat) and cook until shrimp turns pink. Add singkamas or water chesnut. Then add tomato sauce or paste. Mix well. Add salt and pepper to taste. Make sure you are constantly stirring the mixture all this time to avoid the ingredients from getting stuck together or from getting clunky. Once done, set aside to let the mixture cool down. Also, try to drain excess sauce. Then scoop a little portion and wrap in lumpia wrapper. Fry until golden brown.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lovebreezy 5 years ago
    Sounds deliciously different. Do you deep fry or bake them after they are filled--recipe doesn't say?
    Was this review helpful? Yes Flag
  • luisascatering 5 years ago
    I love lumpia and I love your story. Lumpia was the 1st filipino food I learned to cook when I was younger - my aunt Elia was married to a filipino man and we fell in love with lumpia when we tasted them at one of their parties. Thanks for sharing :-)

    p.s. what is the sauce on the bottom of the plate you used?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes