Fresh Lumpia Savory Delight

This fresh lumpia recipe brings the vibrant flavors of Filipino cuisine right to your home kitchen, offering a delicious alternative to fried spring rolls with its soft wrapper and vegetable-packed filling.

I first made these fresh lumpia for a multicultural dinner party, and they disappeared faster than any other dish on the table. My family now requests them regularly, especially during summer when we crave something light yet flavorful.

Ingredients

• Shredded chicken breast: Adds lean protein and makes the lumpia more substantial
• Green beans: Provide a pleasant crunch and vibrant color
• Carrots: Offer natural sweetness and nutritional value, look for firm bright orange ones
• Sweet potato: Creates heartiness and a touch of sweetness, choose orange varieties for best flavor
• Turnips or jicama: Brings refreshing crispness, select firm ones without blemishes
• Cabbage: Adds volume and subtle flavor, use fresh with tight leaves
• Onion and garlic: Build the aromatic foundation, always use fresh garlic for best flavor
• Fish sauce: Contributes umami depth, Red Boat brand offers excellent quality
• All purpose flour: Creates the perfect wrapper texture, unbleached works best

For the Sauce

• Brown sugar: Gives rich caramel notes, dark brown sugar enhances flavor depth
• Cornstarch: Creates the perfect thickness without a floury taste
• Soy sauce: Adds savory complexity, use low sodium for better control
• Fresh garlic: Elevates the sauce with aromatic notes

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Step-by-Step Instructions

Prepare the Filling:

Cook minced garlic until golden brown in a hot pan with oil. Remove and set aside for garnish. This creates a wonderful flavor accent for serving.

Create the Aromatic Base:

In the same pan, sauté fresh garlic and onion until fragrant and translucent. This foundation builds deep flavor for the entire filling.

Add Protein:

Introduce the shredded chicken breast and cook until lightly browned. Season with fish sauce and pepper, allowing the chicken to absorb these flavors fully.

Layer in Vegetables:

Add carrots first, cooking for 2 minutes to soften slightly. Follow with sweet potatoes for 1 minute, then green peas for another minute. This sequential cooking ensures each vegetable reaches perfect tenderness.

Build Flavor:

Add water, seasoning granules, and salt. Stir thoroughly to create a light sauce that will coat all ingredients evenly and infuse flavor.

Finish the Filling:

Add jicama and cabbage last as they need minimal cooking. Stir well and cook briefly for just one minute to maintain crispness. Remove from heat and allow to cool completely before assembly.

Prepare the Sauce:

Combine water, brown sugar, garlic and dissolved cornstarch in a pan. Heat over medium, adding soy sauce and salt. Stir constantly until the mixture thickens to a silky consistency that will cling perfectly to the lumpia.

Create the Wrappers:

In a bowl, beat eggs thoroughly. Add water, oil, optional yellow food coloring, and salt. Gradually incorporate flour and cornstarch, mixing until completely smooth. Strain the batter to ensure no lumps remain.

Cook the Wrappers:

Heat a non stick pan and lightly grease with oil. Pour approximately 1/4 cup batter into the pan, quickly swirling to create a thin, even layer. Cook until the bottom sets, then carefully flip and briefly cook the other side.

Assemble the Lumpia:

Place a wrapper on a plate, add a portion of filling toward one end, top with lettuce. Roll tightly, folding in sides if desired. Place seam side down on serving plate.

Serve with Style:

Drizzle prepared sauce generously over lumpia and sprinkle with toasted garlic and crushed peanuts for the perfect finishing touch.

The jicama in this recipe is truly the unsung hero. When I first tasted fresh lumpia at my Filipino friend's home, I was amazed by the crisp, slightly sweet crunch it provided. Now I sometimes double the amount because my children love hunting for these refreshing pieces among the softer vegetables.

Make-Ahead Options

The beauty of fresh lumpia lies in its components, which can be prepared separately ahead of time. The filling can be made up to two days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully. The sauce can also be prepared a day ahead and gently reheated before serving. For the wrappers, they are best made the same day, but can be stacked between pieces of parchment paper and stored at room temperature for several hours before assembly.

Vegetarian Adaptations

This recipe easily transforms into a vegetarian delight with a few simple changes. Replace the chicken with firm tofu, tempeh, or simply increase the amount of vegetables. Mushrooms make an excellent addition, providing meaty texture and umami flavor. Substitute vegetable broth for any chicken based seasonings and use vegetarian fish sauce alternatives or simply more soy sauce with a touch of lime juice for that tangy depth.

Regional Variations

Fresh lumpia varies throughout the Philippines and Southeast Asia. In some regions, you'll find ground pork instead of chicken, while others include seafood like shrimp. The Hokkien Chinese influence shows in versions that include bamboo shoots and bean sprouts. In Malaysia and Indonesia, similar dishes might include spicier elements or peanut sauce. This version represents a balanced approach that appeals to most palates while maintaining authentic character.

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Serving Suggestions

Fresh lumpia makes a wonderful light lunch served with a side of steamed rice or a simple soup. For a complete Filipino feast, serve alongside pancit noodles and chicken adobo. When entertaining, create a lumpia bar where guests can assemble their own with various fillings and toppings. This interactive approach always creates conversation and allows everyone to customize to their preferences.

Frequently Asked Questions

→ What vegetables can I use for fresh lumpia?

You can use a variety of vegetables such as carrots, sweet potatoes, green beans, cabbage, and turnips (or singkamas). They provide a good mix of flavors and textures.

→ How do I make the lumpia sauce thick and flavorful?

Mix water, brown sugar, soy sauce, cornstarch, and grated garlic in a pan. Stir continuously over medium heat until the mixture thickens to your desired consistency.

→ Can I use store-bought wrappers instead of homemade ones?

Yes, store-bought lumpia wrappers can save time and work well. However, homemade wrappers add a fresh, personal touch and a unique texture.

→ What is the best way to wrap fresh lumpia?

Place a piece of lettuce on the wrapper, add your cooled filling in the center, and carefully fold the edges inward before rolling it up tightly.

→ Can I prepare the filling and wrappers in advance?

Yes, you can prepare the filling and wrappers ahead of time. Just store the filling in the fridge and reheat if necessary. Stack the wrappers and cover with a damp cloth to prevent drying.