5 from 1 vote
This Filipino Lumpia Skillet has all the flavors you LOVE in classic lumpia together in a quick and easy skillet meal!
Filipino Lumpia Skillet
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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

Course: Main Course
Servings: 5
Calories: 456 kcal
Ingredients
  • 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
  • TOPPING:
  • 1/4-1/2 cup sweet chili sauce (optional)
Instructions
  1. 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.

  2. 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!

Notes

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.