Fresh Lumpia recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
3 (6 ounce) lean pork tenderloins, sliced into small pieces
4 cups uncooked medium shrimp, peeled and deveined
½ small jicama (singkamas or yambean), peeled and cut into matchsticks
1 ½ cups bean sprouts
⅔ cup chickpeas, drained
1 cup fresh green beans, trimmed
2 stalks celery, diced
1 large carrot, minced
1 cup crushed salted peanuts
1 cup crushed salted peanuts, or to taste
1 head green leafy lettuce, or to taste
1 (16 ounce) package lumpia wrappers

Nutrition Info

155.9 calories
carbohydrate: 14.1 g
cholesterol: 34.6 mg
fat: 6.7 g
fiber: 2.1 g
protein: 10.5 g
saturatedFat: 1 g
servingSize: -
sodium: 217.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Add onion and garlic, saute until onion is softened and browned, 10 to 15 minutes. Transfer onion and garlic to a plate.

  2. Cook pork and shrimp in the same skillet until browned, 5 to 7 minutes. Add back the onion and garlic, season with salt and pepper. Add jicama, bean sprouts, chickpeas, green beans, celery, and carrot. Cook and stir until vegetables are tender, about 5 minutes. Place filling mixture in a large bowl. Add peanuts and mix well.

  3. Place a lettuce leaf on top of a lumpia wrapper. Place 1 tablespoon filling onto the lettuce. Roll up the wrapper, folding 1 end over the filling. Place on a serving platter. Repeat with remaining lettuce, lumpia, and filling.

Recipe Yield

30 lumpia

Recipe Note

This is a delightful Filipino favorite. Caramelized onion adds sweetness, and peanuts add crunch to the lumpia filling. Serve with my recipe for fresh lumpia sauce (see Footnote).

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