Fresh Lumpia
  • 2 large eggs
  • 1¼ cup water
  • ½ cup cornstarch
  • ½ cup flour
  • ⅛ tsp salt
  • 3 tbsp cooking oil for frying wrappers
  • ½ cup onion, julienned
  • 1 tsp garlic, minced
  • Boneless skinless chicken breast, half thinly sliced. You can also use 1 lb ground pork.
  • ¼ lb medium raw shrimp, shelled, deveined, and halved
  • 1½ cup jicama, finely julienned
  • ½ small carrot,  finely julienned
  • Ggreen onions, finely julienned
  • 2 tsp oyster-flavored sauce
  • 1 tsp Filipino fish sauce (patis)
  • ¼ tsp black pepper, freshly-ground
Prepare the Wrappers
  1. In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
  2. Place a nonstick 8-inch omelet pan over medium heat until hot; brush with ¼ teaspoon oil.
  3. Pour ¼ cup batter into pan. Tilt pan so batter covers entire surface.
  4. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds.
  5. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer.
  6. Turn wrapper out of pan onto a plate.
  7. Repeat to use all batter.
Prepare the Filling
  1. Place a wok over high heat until hot.
  2. Add 1 tablespoon oil, swirling to coat sides.
  3. Add onion and garlic. Stir-fry for 30 seconds.
  4. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan.
  5. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute.
  6. Add green onions; cook until vegetables are tender crisp, about 2 minutes.
  7. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
  8. Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about ⅓ cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
  9. Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.
You might also want to check out our peanut sauce for fresh lumpia recipe. It will complete your fresh lumpia fantasy!
Recipe by Recipe Phillippines at