Print Recipe

Fresh Egg Rolls
(Fresh Lumpia - Philippine)


  • 1/2 pound shrimp
  • 1/4 pound pork, boiled for 15 minutes
  • 1 can bamboo shoots or hearts of palm (optional)
  • Salt and pepper
  • 10 lettuce leaves
  • 2 cloves garlic, crushed
  • 1 medium size onion, diced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Fresh lumpia wrappers


  1. De-vein shrimp and cut into small pieces.
  2. Cut pork into small pieces.
  3. Cut bamboo shoots or hearts of palm into thin long strips.
  4. Sauté garlic, diced onion, shrimp and pork for about 10 minutes.
  5. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes.
  6. Drain well.
  7. On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper. Seal with a little water and place edges down.
  8. Serve with lumpia sauce and crushed garlic.


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