Summer Fresh Chinese Lumpia

My mother-in-law was a great cook. Fresh lumpia was one of her specialties. Hers was certainly the best. We tried to copy her signature mouth-watering dish. I guess it would make a healthy diet food.


  • thinly sliced Baguio beans
  • grated carrots
  • garlic
  • shelled baby shrimps and shrimp juice extracted from crushed heads
  • chicken strips
  • thinly sliced tofu
  • wansoy, or Chinese parsley or cilantro
  • lettuce
  • leeks
  • half and half ground peanuts with sugar
  • fried and strained sotanghon and nori (seaweeds) strips mix
  • scrambled egg strips
  • chopped garlic
  • chili sauce (optional)
  • lumpia wrappers


Sauté first 6 ingredients in very little oil. Drain after veggies turn limp. On a lumpia wrapper, arrange the cooked mixture together with other ingredients depending on your taste, then roll.

You can add other veggies like mongo sprouts and sauces like chili garlic or chili bean paste. Baguio beans can be substituted with sincamas (jicama) strips. Pork can be used instead of chicken. Be creative.

Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

6 thoughts on “Summer Fresh Chinese Lumpia

  1. thanks for posting this. i’ve been thinking what that white thing is…figured it was some kind of noodle. indeed it is sotanghon only fried. 😀

  2. hi, I ate this pasty dish made of mussels, cornstarch and eggs as one of the fillings of my Chinese uncle’s fresh lumpia. It was very addictive. The lumpia itself was made with fried sotanghon. Are you familiar with this type of lumpia? I’m from Cebu.

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