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Recipe by Gravity84. Wikified by Kenning.


The quintessential Filipino hors d'oeuvre. Like pancit and adobo, there are variations. I've only had 3 myself and I will share those. Again, if you know others do share.

Lumpiang Sariwa[edit]


Fresh spring rolls, kind of like a cross between the Vietnamese ones many people are familiar with and Chinese Mu Shu. This version contains meat, but I'm sure you can make it vegetarian if you so desire.

2 cloves garlic, minced
1 onion, sliced thin
1/3 lb pork loin, minced, or ground pork. (I prefer the texture of hand minced pork to ground, but ground is certainly quicker to prep)
1/3 lb shell and tail off shrimp, deveined and rough chopped
2 tablespoons patis (fish sauce)
1/2 lb green beans, french cut
1 small cabbage shredded
1 carrot, julienned
1 cup bean sprouts
lettuce, preferably not iceberg
1/2 cup water
salt and pepper to taste

Optional other ingredients:
Filipinos I know almost never stick to the "authentic" ingredients in pancit and lumpia when making it for themselves at home (with the exception of lumpiang shanghai). I've seen chicken, sweet potatoes, bamboo shoots, jicama, radishes, water chestnuts, wood ear fungus, etc added or substituted in this recipe, do what sounds good to you.

Heat oil in a wok, brown pork, remove. Brown garlic, sautee onions and the vegetables, replace the cooked pork, and add shrimp, tossing until the shrimp is just barely under cooked. Remove from heat, the residual heat will cook the shrimp completely.


2 large eggs, beaten
2 cups flour
2 cups milk

Whisk and let stand for 30 minutes. Because I'm lazy and don't want to describe the making of crepes, I'll just link to some good video instructions.

2 cloves garlic minced
6 tbsp soy sauce
1 cup water
1/4 cup sugar, preferably raw turbinado or palm.
1 tablespoon cornstarch dissolved in 2 tablespoons water

Saute garlic in a saucier or saucepan till brown. Add toyo, water, and sugar. Dissolve sugar and bring to a boil. Add cornstarch slurry while stirring until sauce is thick like hoisin sauce. Also, per Pinkerton:

Made lumpia [sariwa] last night based on the recipe in this thread. The only modification I made was to add a tablespoon of natural peanut butter to the sauce. Tasted very similar to what I've had at good Filipino restaurants.

Place a crepe on a plate, add some sauce (1-2 tsp) and spread. Add some lettuce, some people use whole leaves, I like mine chopped. Add the filling, enough so that it's not too difficult to roll. Some people like to fold in the ends like a burrito, but you don't have to. Some top with more sauce and crushed roasted peanuts and eat with a fork. Some make more sauce and top with peanuts and dip. I dip, the sauce can be a bit cloying in large amounts, and it can trample the flavor of the crepe. Also, since I'm allergic to peanuts, I don't add them.

Lumpiang Prito[edit]


Fried lumpia. These are usually pretty stout and are mostly vegetables. I would say that this is one Filipino dish where pork is usually added, but I wouldn't miss it if it wasn't there.

3 carrots, julienned
1 cabbage, shredded
2 cups bean sprouts
1 large onion, sliced thin
6 cloves garlic, minced
2 tbsp soy sauce
2 tbsp fish sauce (optional, if not used, add 2 tsp of soy instead)
Square egg roll wrappers
Deep frying oil, your fave (I like canola, safflower, grapeseed, but you can also use corn, peanut, etc. hell you can use lard if you have some sort of death wish)
1 lb minced pork loin, or ground pork

Optional Ingredients
Again, anything can be added or subbed. Chicken for pork, shrimp, napa cabbage, wood ear mushrooms, green beans...

Brown pork, remove. Brown garlic, saute onions and veg as per usual. Set aside and cool.

Take one wrapper and place in a diamond orientation (a corner facing you). Place about 2-3 tbsp of filling in the center and form it into a rectangle shape. Bring the bottom corner up over the filling placing the point just below the upper corner snugly containing the filling. Fold the side corners in to the middle, again, snugly wrapping the filling, and roll the bottom upwards toward the top corner. Moisten and seal with water. Shape should be ellipsoidal in cross section. Repeat a bazillion times. You can make large quantities of these and freeze them in the pre-fried state, they fry up from frozen just fine.

Heat oil of choice in a cast iron dutch oven, wok, fry-o-lator, steel oil barrel, or what have you to 375 degrees. Fry in batches, rolling over in the oil occasionally to brown evenly. Don't crowd as to not drop the temperature too much, be even more wary of this if cooking from frozen. Drain on a cooling rack on top of a cookie sheet. Serve with sweet chili sauce, sinamak, or sukang may toyo.

Lumpiang Shanghai[edit]


Quite possibly the most famous Filipino food in America. Thin finger shaped egg pastry rolled deep fried pork awesomeness.

4 cloves of garlic, minced fine
2 lbs ground pork
1 onion, grated
1 carrot, grated
1/4 cup soy sauce
salt and pepper
square egg roll wrappers

I've seen it with chicken, a mix of pork and beef, or with minced ginger, or scallions. I prefer the straight up pork one though.

Put all ingredients in a bowl and mix, kneading by hand is easiest. Cook up a bit (like a half tsp) in a frying pan and taste for salt.

Cut the wrappers into triangles by cutting the stack diagonally from corner to corner with a sharp knife. Take a triangle and orient it so that the hypotenuse is facing you. Put about a tablespoons worth of the raw filling in the center about a cm from the edge of the wrapper and mold it into a long cigar shape. Fold in the two side corners and roll from the bottom up, snugly, firmly sealing them closed with a bit of water on the top point and along a bit of the edge. These can also be made in large batches and frozen before frying. Fry at 375 degrees just like the Prito. Serve with Sweet Chili Sauce.



Technically not lumpia, but it's often referred to as banana lumpia, and is a signature dessert with some closely guarded family secrets, usually describing the method of getting a good caramel-like coating of sugar on the outside.

10-15 ripe saba bananas, or plantains if you can't find the real thing, you might want to add a bit more sugar if you sub. You can use cavendish bananas in a pinch, but the texture will be wrong. 1 can langka (jackfruit), drained, sliced into long ribbons about a 0.5 cm in width. I'm sure you can use fresh if you can find it, but I have never worked with it. egg roll wrappers brown sugar

Slice the bananas lengthwise, about 1 cm thick. dip in water, then dredge in brown sugar on both sides. Place the wrapper down in a diamond orientation, like in lumpiang prito. Put the sugar coated banana slice in the center, top with a few strips of jackfruit and roll as described in the lumpiang prito section. Fry in 375 degree oil till golden, the brown sugar will melt and ooze out through pores in the egg roll wrapper glazing the turon with sticky sweet caramel.

You don't need jackfruit, and some people hate it, so I've certainly seen turon without, but I think it tastes off. I've also seen it with milk chocolate inside, as if it wasn't rich enough... I've heard various methods of getting a thicker glaze on the turon. Anything from adding more sugar and brulee-ing with a torch or under a broiler. To be honest, my mom has made these before, they are a MESS to make, she usually just buys them from a friend. His method is even more messy and involves sprinkling extra brown sugar on them while they're frying. His were the best turon I've ever had though and his brown sugar glaze was practically a semi hard candy crust that was about a millimeter thick. I swear that you'll probably never be able to get whatever fry vessel he used clean ever again, though. I like my turon, hot out of the fryer, served with a scoop of mango or ube ice cream, but I'm sure vanilla would be great, too. Think of it as an infinitely more awesome banana split.