Fresh Lumpia Recipe

Name: Fresh Lumpia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wrappers; 2 large eggs; 1 1/4 cups water; 1/2 cup cornstarch; 1/2 cup flour; 1/8 teaspoon salt; 3 tablespoons cooking oil, about; Filling; 1/2 cup onion, julienned; 1 teaspoon minced garlic; 1 skinless chicken breast half, thinly sliced; 1/4 lb medium raw shrimp, shelled,deveined,and halved; 1 1/2 cups jicama, julienned (You may substitute drained, canned water chestnut); 1/2 small carrot, finely julienned; 2 green onions, finely julienned; 2 teaspoons oyster sauce; 1 teaspoon fish sauce; 1/4 teaspoon black pepper; 5 lettuce leaves

Servings: persons

Wrappers
2 large eggs
1 1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
3 tablespoons cooking oil, about
Filling
1/2 cup onion, julienned
1 teaspoon minced garlic
1 skinless chicken breast half, thinly sliced
1/4 lb medium raw shrimp, shelled,deveined,and halved
1 1/2 cups jicama, julienned (You may substitute drained, canned water chestnut)
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/4 teaspoon black pepper
5 lettuce leaves

1
Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth.
2
Put the batter through a strainer.
3
Heat a nonstick 8-inch omelet pan.
4
Over medium heat, brush pan with 1/4 teaspoon oil.
5
Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface.
6
Cook until lightly browned on the edges and surface looks dry, about 45 seconds.
7
Loosen with a spatula, and cook the other side 10 seconds longer.
8
Place cooked wrapper onto a plate.
9
Repeat until all the batter is used.
10
Add 1 tablespoon oil to a wok over high heat, swirling to coat sides.
11
Stir-fry the onion and garlic for 30 seconds.
12
Add chicken and shrimp; stir-fry for 2 minutes.
13
Remove contents from pan.
14
Heat 1 tablespoon oil in the same pan.
15
Stir-fry the jicama and carrot for 1 minute.
16
Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender.
17
Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute.
18
Cool.
19
Use half of a piece of lettuce for each lumpia.
20
Place lettuce on wrapper and spoon about 1/3 cup filling on top.
21
Fold bottom third of wrapper over filling, then fold in sides.
22
Serve with a mixture of hoisin sauce and soy sauce.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Wrappers, 2 large eggs, 1 1/4 cups water, 1/2 cup cornstarch, and more.

Yes, Fresh Lumpia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Lumpia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions