How to Make Filipino Lumpia | The Good Stuff with Mary Berg

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free, and homemade dough can save costs.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, while tamari is often more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is a budget-friendly alternative.

Start by processing your vegetables until finely minced. This is about one medium celery and one carrot stick.

Combine in a large bowl about 1 lb of raw ground pork, 1 cup of minced shrimp, minced celery and carrot, 1/2 minced onion, and 5 minced garlic cloves.

To season, add 1 teaspoon each of sugar, black pepper, onion powder, and garlic powder.

Add 1 tablespoon each of soy sauce and fish sauce for flavor.

Add 1 egg to bind everything together and mix thoroughly until you have your lubia filling.

Grab some lubia wrappers, which you can buy frozen from most Asian groceries.

Add a tablespoon of filling onto the lower half of the wrapper.

Fold the bottom corner up to cover the filling, then fold the left and right edges to the center to prevent spilling.

Roll upwards, keeping all folds tight and intact, using a small bowl of water to secure the edges so they don't unravel.

Repeat this process with the remaining filling.

These can be frozen for up to 6 months, making them perfect for meal prepping.

To cook, fry the frozen lubia until golden brown and the inside is completely cooked, about 5 to 6 minutes.

Let these cool on a wire rack and serve with sweet chili sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens