All the flavors of Filipino Lumpia come together in this Filipino Lumpia Skillet. Made with a heaping helping of fresh vegetables, ground pork, and shrimp: this is a dinner that my family literally cheers for each time we make it.
There are hardly words to tell you just how excited I am about this recipe. I called my friend Rebecca almost shouting about it when I first had the idea a couple years ago. (Has it really been that long?!) I knew it would be delicious and oh, it is.
I knew from the first bite that this Filipino Lumpia Skillet was going to be a forever favorite recipe that I wanted in The Weekday Lunches & Breakfasts Cookbook. Bonus points to this dish, because it reheats fabulously for lunches.
So, anyway, I’ve been waiting a LONG time to share this awesomeness with you. We wound up making this for dinner last night, even running to the store (ok, fine, Sean went to the store for me) for the ingredients, because I was craving it fiercely by the time I wrote this post.
And just to clarify further, my oldest son made this for dinner. (He even humored me with a photo – YAY!) The boys have all been taking turns making breakfast, lunch, or dinner straight from the new cookbook for the past few weeks. You can watch their antics over on Instagram each day.
I love that the recipes are all easy enough the older kids can make most of them with very little supervision. And just for the record, let’s be honest here, my 8 yr old is helping me more than I’m helping him. It’s a learning process for both of us. I can always use more patience, right?
Traditional Lumpia is an eggroll style Filipino food with a tasty meat and vegetable filling wrapped in a paper thin wrapper. The rolled lumpia is then fried to cook everything through. If you aren’t a fan of frying, we love Baked Filipino Lumpia as well.
As much as we love authentic Filipino Lumpia, most days there just isn’t time to roll as many lumpia as it takes to feed our family. Making lumpia is truly a labor of love.
If you have ever been lucky enough to taste Filipino Lumpia, you will likely understand just how fantastic this recipe is. There has never been a time when I mentioned lumpia or served it to someone without rave reviews. It seems like everyone who has tasted lumpia establishes a lifelong craving for it. (While you might be assuming this is a gross exaggeration, I will tell you now that it is not.)
This recipe combines all of our favorite Lumpia ingredients into a simple skillet meal. Served as is, straight out of the pan, wrapped in lettuce, or over rice, this version of lumpia is a huge favorite.
This Filipino lumpia skillet reheats beautifully, making it a great option for a make-ahead lunch. Just portion it into containers and reheat when ready to eat. It will keep nicely in the refrigerator for several days.
Lumpia Ingredient Shopping List
While the ingredient list is long, everything here can be found in most grocery stores. I’ve added notes in parenthesis for ingredients that might not appear on your typical grocery shopping list.
- refined coconut oil or light olive oil
- ground pork (meat department)
- salt and pepper
- yellow onion
- fresh ginger (produce section)
- water chestnuts (Asian food section)
- green onions
- soy sauce
- frozen salad shrimp (frozen foods or meat department freezers)
- roasted peanuts
- sweet chili sauce (Asian food section)
How To Use Salad Shrimp
You can find salad shrimp in the frozen section of most grocery stores. It is sold fully cooked, de-veined and peeled. Simply thaw the shrimp in a strainer under cold running water. It should only take a few minutes to thaw. Canned shrimp may be substituted for the frozen and thawed shrimp in this recipe. If you have a seafood allergy or aversion, this can be made without the shrimp.
How To Make A Filipino Lumpia Skillet
Kitchen Tip: I use this skillet to make this recipe.
All the flavors of traditional Filipino lumpia are combined in this easy skillet dinner.
Recipe shared from The Weekday Lunches & Breakfasts Cookbook by Mary Younkin
- 1 tbsp refined coconut oil or light olive oil
- 1 lb ground pork
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 medium yellow onion, finely minced, about 2/3 cup
- 8 cloves fresh garlic, minced
- 2 inch section ginger, minced, about 3 tbsp
- 1 can sliced water chestnuts, drained, patted dry, roughly chopped
- 4-5 large mushrooms, sliced thin, about 1 cup
- 1/2 head green or napa cabbage, about 8 cups shaved as thinly as possible
- 1/2 cup green onions, sliced very thin
- 1/2 tsp sugar
- 1/3 cup low-sodium soy sauce
- 8 oz fully-cooked frozen salad shrimp, thawed and patted dry
- 1/2 cup roasted peanuts, crushed or chopped
- 1/4-1/2 cup sweet chili sauce (optional)
In a large skillet over medium high heat, warm the oil. Add the pork, crumbling it as it cooks, about 5 minutes. Sprinkle with ½ tsp salt and ¼ tsp pepper. Add the onion, ginger, garlic, water chestnuts, and mushrooms to the skillet. Continue cooking and stirring until the vegetables have softened and the skillet is fragrant, about 2-4 minutes.
Add the cabbage and green onions, continue cooking and toss to wilt, about 2 minutes. Add the remaining ½ tsp salt, ¼ tsp pepper, sugar, soy sauce, shrimp, and peanuts. Stir to combine. Cook about 2 minutes, until the shrimp is warm. Taste and adjust the salt, as needed. Scoop into bowls and drizzle with sweet chili sauce before serving. Enjoy!
You can find salad shrimp in the frozen section of most grocery stores. It is sold fully cooked, de-veined and peeled. Simply thaw the shrimp in a strainer under cold running water. It should only take a few minutes to thaw. Canned shrimp may be substituted for the frozen and thawed shrimp in this recipe.
If you’re looking for more great Asian recipes to try, this Ginger Chicken and Broccoli Stir Fry comes together in a hurry with tons of great flavor. Asian Steak Bites are frequently on our meal plan for a quick and easy main dish. These Asian BBQ Ribs and this Kalbi Beef Bowl with Kimchi sound absolutely delicious as well.