Fresh Lumpia

Fresh Lumpia or Lumpiang Sariwa is a traditional Filipino dish. It consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants. It is derived from the original Chinese popiah.

We always prepare and serve Fresh Lumpia in our family reunions, birthday parties and other special occasions.


3/4 kilo ubod ( heart of palm )
1 cup ground pork
2 cloves garlic, crushed
2 tablespoons oil
1/4 kilo Baguio beans
1/2 cup shrimps, shelled
salt and vetsin to taste
1 medium size onions, chopped
2 cups water with shrimp juice added
carrots and lettuce

Extract juice from shrimp head.  Set aside.  Saute in garlic, onions, pork and shrimps.  Add water and shrimp juice mixture.  Let it boil.  Add ubod and beans.  Cover and cook until done.  Season to taste.  Drain.  Set aside to cool. 

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.


 Lumpia sauce:

1/2 cup sugar
1 teaspoon salt
garlic, crushed as desired
1 tablespoon soy sauce
2 cups broth
2 tablespoon cornstarch, dissolved in 1/4 cup water

Mix all the ingredients and heat in low fire.


Homemade Lumpia Wrapper:

1 cup flour
1 cup water
1 egg
salt and vetsin to taste

Mix all ingredients.  Brush on Teflon pan.  Yield: 10-15 pieces