Fresh Lumpia


200 grams lean pork (ground) 200 grams shrimp (peeled, minced) 5 cloves of garlic (minced) ¼ kilo Baguio beans (stringed, julienne) ¼ kilo cabbage (finely shredded) 1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil) 1 head fresh lettuce (washed & drained) 2 tablespoons patis (fish sauce) salt and pepper 2 tablespoons ground nuts 15 pcs. Onion leeks 1 pack Lumpia wrapper


1. In a pan, heat atchuete oil & sauté pork, shrimp & garlic until pork is done. 2. Add in Baguio beans & cabbage and cook quickly. 3. Season with patis, salt & pepper. 4. Drain sautéed mixture & transfer into a bowl. 5. Add in ground nuts & mix well. Lumpia Assembly: 1. Lay out lumpia wrapper, top it with the green of lettuce 2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water 3. Make sure onion leek is sticking out on the other end of the roll


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