A refreshing and colorful Filipino spring roll filled with a mix of crisp vegetables, tofu, and shrimp, all wrapped in a soft homemade crepe and topped with a sweet garlicky sauce. Perfectly balanced in flavor and texture, this dish brings freshness and comfort to the table.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

At the heart of Fresh Lumpia lies a delightful medley of vegetables and proteins that work in harmony. The combination of cabbage, sweet potatoes, green beans, and carrots brings a satisfying blend of crunch and softness. Tofu and shrimp add contrast—one light and tender, the other meaty and briny. Each ingredient carries its own role: the tofu absorbs flavors from the sauce, while the shrimp lends a subtle oceanic aroma that completes the dish.

Flavor is elevated through the use of umami-rich seasonings like fish sauce, ground black pepper, and the Knorr Shrimp Cube, which intensifies the broth’s depth. These elements infuse every bite with the comforting savoriness found in classic Filipino cooking. The homemade wrappers, soft yet resilient, are the perfect vessels for holding the filling together. Their thin, crepe-like texture is achieved by carefully whisking eggs, flour, and oil until smooth. Finally, the dish’s defining element—the sweet garlic sauce—ties it all together. Thick, shiny, and fragrant, it provides the perfect finishing touch, coating each roll with a balanced sweet-savory glaze.

Step-by-Step Preparation Guide

The process begins by building a base of flavor in a heated wok with aromatic garlic and onion. As they sizzle, their fragrance fills the kitchen, signaling the start of a rich and hearty filling. Sweet potatoes simmer gently in the broth, soaking up the savory notes of shrimp cube before being tossed with golden cubes of fried tofu and tender shrimp. The addition of crisp vegetables—cabbage, carrots, and green beans—creates a vibrant mix that remains light and fresh even after cooking. A splash of fish sauce and a pinch of pepper complete the filling, offering a burst of flavor in every bite.

Next comes the art of crafting the lumpia wrapper. The batter must be whisked to a silk-like consistency—no lumps, no grit—ensuring an even crepe when cooked. A thin layer of oil or spray prevents sticking, while swirling the batter in the pan guarantees the wrapper’s perfect round shape. It’s a delicate dance between heat and timing: one minute in the pan is all it takes for the wrapper to lift effortlessly, ready to cradle the colorful filling.

Then, the sauce—sweet, glossy, and savory—comes together with brown sugar, soy sauce, garlic, and water. Cornstarch, dissolved in a little water, provides the smooth thickness that makes the sauce cling beautifully to the lumpia. The result is a golden-brown liquid that enhances the rolls’ flavor and appearance.

Finally, the assembly is both an art and a joy. A crisp leaf of Romaine lettuce lays the foundation, followed by a spoonful of the warm filling and a touch of parsley for freshness. The wrapper folds neatly around the contents, keeping the textures intact. Once plated, the lumpia is drizzled with the warm sauce and sprinkled with crushed peanuts, creating a stunning dish that’s as pleasing to the eyes as it is to the palate.

Recipe Tips & Frequently Asked Questions

Achieve perfectly cooked vegetables by stir-frying them quickly over high heat to retain their crispness and vibrant color.

To make thin, non-stick wrappers, ensure your pan is evenly heated and lightly greased before pouring the batter. Swirling gently creates a smooth, uniform layer.

For the ideal sauce consistency, dissolve the cornstarch completely before adding it to the hot mixture—this prevents clumping and keeps the sauce silky.

Prepare components ahead of time: the filling can be stored in the fridge for up to two days, while the sauce can be reheated gently before serving.

Store leftover lumpia wrapped tightly in plastic wrap and refrigerate; reheat by steaming or warming briefly in the microwave.

You can use store-bought wrappers for convenience, though homemade ones provide better flavor and texture.

For a spicier kick, add a dash of chili flakes or minced fresh chili to the sauce.

What to Serve With This Recipe

Fresh Lumpia pairs beautifully with a range of Filipino and Asian-inspired dishes. A side of garlicky fried rice adds heartiness to the meal, while a bowl of warm pancit noodles enhances the comfort factor. For something lighter, a cucumber salad with a tangy vinegar dressing provides a crisp, cooling contrast to the rich sauce.

Those seeking balance can enjoy the rolls alongside clear soups, such as chicken tinola or miso soup, which cleanse the palate between bites. For beverages, chilled calamansi juice or iced soy milk complements the sweet-savory notes of the sauce. If you prefer something indulgent, a tall glass of cold mango shake makes for a refreshing, tropical pairing.

Creative Variations

This versatile dish welcomes endless adaptations. Skip the shrimp and add mushrooms or tempeh for a vegetarian-friendly version that retains the same depth of flavor. For extra texture, sprinkle toasted garlic or crushed chicharrón on top before serving. You can also experiment with presentation by using rice paper wrappers for a Southeast Asian twist, allowing the colorful vegetables to show through the translucent surface.

For a heartier version, mix in vermicelli noodles with the filling, or add julienned bell peppers for extra crunch and sweetness. However you customize it, Fresh Lumpia always brings a delightful mix of freshness, texture, and flavor.

Fresh Lumpia is a true celebration of Filipino flavors and textures—a beautiful harmony of crisp vegetables, savory filling, and sweet garlicky sauce. Each bite captures the essence of home-cooked comfort and the vibrancy of fresh produce. Whether served as an appetizer or a light main course, this dish is both nourishing and satisfying, embodying the warmth and creativity of Filipino cuisine in every roll.

Ingredients

6 to 8 pieces Romaine lettuce
1/2 head cabbage, chopped
1 cup sweet potato, cubed
1 piece medium carrot, julienned
3/4 cup green beans, sliced crosswise
10 ounces extra firm tofu, fried and cubed
1/2 cup small shrimp, peeled and deveined
1 piece Knorr Shrimp Cube
1 piece white onion, chopped
2 cloves garlic, minced
2 tablespoons fish sauce
1/8 teaspoon ground black pepper
1/2 cup water
3 tablespoons cooking oil
1/4 cup chopped parsley
1/2 cup crushed peanuts

Fresh Lumpia Wrapper Ingredients

1 cup all-purpose flour
2 pieces eggs
2 tablespoons canola oil
1 1/2 cups water
1/4 cup cooking oil or cooking oil spray

Lumpia Sauce Ingredients

1 1/2 cups water
6 tablespoons brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon cornstarch

Instructions

Start by preparing the flavorful filling. Heat the cooking oil in a large wok or skillet over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 2 minutes. Add the cubed sweet potato and pour in the water. Allow it to boil, then drop in the Knorr Shrimp Cube. Cover the pan and simmer for about 5 minutes, letting the sweet potatoes absorb the savory flavor.

Once the water reduces, remove the lid and let the liquid evaporate. Stir in the fried tofu and shrimp, tossing everything together for about a minute. Add the cabbage, green beans, and carrot. Continue to stir-fry for another 3 minutes until the vegetables are slightly tender yet still crisp. Season with fish sauce and a dash of ground black pepper. Remove from heat and set aside to cool slightly.

Next, make the delicate lumpia wrappers. In a large mixing bowl, beat the eggs, then whisk in the canola oil and water until combined. Gradually add the all-purpose flour while whisking continuously until the batter becomes smooth and lump-free.

Preheat a non-stick pan over medium heat and lightly grease it with oil or spray. Pour about 7 to 8 tablespoons of the batter into the pan, swirling it around to create a thin, even layer. Cook for 1 minute or until the wrapper starts to pull away easily from the pan. Gently lift it out and place it on a plate. Repeat this process until all the batter is used up, stacking the wrappers neatly to prevent sticking.

Now, prepare the sweet and savory lumpia sauce. In a small saucepan, bring water to a gentle boil. Add the soy sauce, brown sugar, and minced garlic. Stir until the sugar dissolves completely. In a small bowl, dissolve the cornstarch in 3 tablespoons of water, then slowly pour it into the saucepan. Stir continuously until the sauce thickens and reaches a glossy consistency. Remove from heat and let cool slightly.

To assemble, place one wrapper flat on a large plate. Lay a Romaine lettuce leaf in the center, then spoon a generous amount of the fresh vegetable and tofu-shrimp filling over it. Sprinkle some chopped parsley for freshness. Fold the bottom of the wrapper upward to cover the filling, then tuck in both sides neatly, creating a snug roll. Repeat with the remaining wrappers and filling.

Arrange the finished lumpia on a serving plate. Generously drizzle each piece with the warm, thick sauce and sprinkle crushed peanuts on top for added crunch. Serve immediately and enjoy the harmony of crisp vegetables, savory filling, and sweet garlicky sauce in every bite