Lumpiang Gulay

This lumpia is bursting with natural flavors coming from all the vegetables. The only seasoning you will really need is salt and pepper.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time


  1. ¼ cup Golden Fiesta Palm Oil
  2. 2 tsp Garlic, chopped
  3. 1 piece Onion, chopped
  4. 250 grams Lean ground pork
  5. 3 cups Kamote, peeled and sliced into strips
  6. 1 cup Carrot, peeled and sliced into strips
  7. 2 cups Cabbage, shredded
  8. 1 cup Togue
  9. 1 tsp Fine salt
  10. ½ tsp Ground black pepper
  11. 15 pieces Square lumpia wrapper, small
  12. 2 cups Golden Fiesta Palm Oil, for frying
  13. 1 piece Egg, beaten
  14. ½ cup Papa Banana Catsup, for dipping sauce


  • 1 To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan and sauté garlic and onions.
  • 2 Add carrots, togue, cabbage and tokwa. Cook for 3 minutes.
  • 3 Season with Liquid Seasoning. Set aside.
  • 4 To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour, salt and Golden Fiesta Palm Oil.
  • 5 Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper batter (A).
  • 6 Cook one side and then slide out of the pan (B). Set aside and continue with the rest of the batter.
  • 7 To make the sauce, combine water, brown sugar, cornstarch, Liquid Seasoning, Datu Puti Soy Sauce and garlic in a saucepan. Simmer until the mixture thickens. Set aside.
  • 8 Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp. Roll and serve with Lumpia Sauce.
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