Fresh Lumpia
Fresh Lumpia is a vibrant fusion of fresh vegetables, tender pork, succulent shrimp, and a rich peanut sauce wrapped in soft, delicate lumpia wrappers. This Filipino-inspired dish is a perfect balance of textures and flavors, with julienned carrots, sweet potatoes, shredded cabbage, and bean sprouts adding a crispy crunch, while the savory peanut butter-soy sauce provides a luscious, nutty element. Ideal for gatherings or quick weekday meals, it’s easy to prepare and customizable, making it both versatile and crowd-pleasing. Serve these fresh rolls with the tangy peanut dipping sauce to elevate every bite into an unforgettable experience. Perfect keywords for this recipe include "Fresh Lumpia recipe," "Filipino fresh spring rolls," and "homemade lumpia."
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Recipe Information
Ingredients
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 piece medium onion, chopped
- 250 grams small pork, cut into strips
- 200 grams shrimp, peeled and deveined
- 1 cup carrots, julienned
- 2 cups cabbage, shredded
- 1 cup green beans, cut into 1-inch pieces
- 1 cup sweet potatoes, julienned
- 1 cup bean sprouts
- 1 cup water
- 2 teaspoons salt
- 0.5 teaspoon pepper
- 10 pieces fresh lumpia wrappers
- 5 pieces lettuce leaves
- 0.5 cup peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup water for slurry
Instructions
Heat 2 tablespoons of cooking oil in a large pan over medium heat.
Add minced garlic and chopped onion, sauté until the onion becomes translucent.
Add pork strips to the pan and cook until lightly browned, approximately 5 minutes.
Add shrimp and cook until pink and opaque, about 3 minutes.
Stir in carrots, cabbage, green beans, and sweet potatoes. Add 1 cup of water, salt, and pepper. Cover the pan and let the vegetables cook for 5-7 minutes or until tender-crisp.
Stir in bean sprouts, cook for an additional 2 minutes, then remove from heat and let it cool.
In a small saucepan, combine 0.5 cup peanut butter, soy sauce, and brown sugar.
In a separate bowl, make a slurry by mixing 1 tablespoon cornstarch with 1 cup water and gradually adding it to the peanut sauce.
Cook the sauce over low heat, stirring continuously until thickened, then remove from heat.
To assemble the lumpia, lay one lumpia wrapper on a flat surface, place half a leaf of lettuce in the center, and top it with about 1/4 cup of the vegetable and meat filling.
Fold the sides of the wrapper over the filling and roll it up tightly.
Repeat the process for the remaining wrappers and filling.
Serve fresh lumpia with the peanut sauce poured over or on the side for dipping.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 8249 mg | 359% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 77.0 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4975 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
