Fresh Papaya Lumpia

This fresh lumpia or lumpiang sariwa recipe is one of the favorite among Filipino dishes and there are variations of fresh lumpia. One of those is the lumpiang ubod which is the most favorite but some just use mung bean sprouts. Ubod or heart of palm is not readily available in most wet markets or supermarkets so if you are thinking of any substitutes, why not try green papaya? I’m sure you will love this fresh papaya lumpia. I posted this vegetable recipe today for those who wants to abstain from meat because it’s Good Friday today. But there is a teeny-weeny minced pork and shrimps added and I think it won’t hurt.

To make fresh papaya lumpia; Pour hot water, about 1/2 cup on the annatto seeds for a few minutes. Strain and reserve the liquid. Saute garlic and onion in oil over medium heat. Add pork and shrimps. Then add the annatto water. Bring to a boil then add shredded green papaya, mung bean sprouts, celery and sliced cabbage. Simmer until cooked. Season with salt and pepper then set aside and let cool. Before wrapping the filling, make the lumpia sauce. When ready to serve, add the garbanzos and tokwa to the lumpia filling. Place one lumpia wrapper on a plate then put lettuce or sliced cabbage on the wrapper. Spread a spoonful of the lumpia filling on top of the lettuce, then fold the lumpia wrapper and roll to form a cylinder. Place the fresh lumpia on a plate and pour lumpia sauce over it then sprinkle with minced garlic.

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How to Make Fresh Papaya Lumpia

This fresh lumpia or lumpiang sariwa recipe is one of the favorite among Filipino dishes and there are variations of fresh lumpia.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: Filipino

Keyword: fresh lumpia, papaya lumpia

Servings: 12 servings

Calories: 125kcal

Author: Manny

Ingredients

For the Lumpia:

• 3 Tbsp. cooking oil
• 2 to 3 cloves garlic
• 1 piece onion sliced
• 150 grams minced pork
• 1/4 kilo small shrimps peeled and beheaded
• 200 grams annatto atsuete seeds
• 1 pc medium sized green papaya peeled and shredded
• 50 grams mung bean sprouts or toge
• 2 stalks celery. minced
• 1/2 cabbage sliced
• salt and pepper to taste
• 50 grams cooked garbanzos or chickpeas
• 2 pieces tokwa or tofu cubed
• lettuce or sliced cabbage
• minced garlic for garnishing

For the Lumpia Sauce:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 to 2 Tbsp. soy sauce
• 1 cup brown sugar
• 2 cups water

Instructions

How to make Fresh Papaya Lumpia:

• Pour hot water, about 1/2 cup on the annatto seeds for a few minutes. Strain and reserve the liquid.
• Saute garlic and onion in oil over medium heat. Add pork and shrimps. Then add the annatto water.
• Bring to a boil then add shredded green papaya, mung bean sprouts, celery and sliced cabbage. Simmer until cooked.
• Season with salt and pepper then set aside and let cool.
• Before wrapping the filling, make the lumpia sauce. (see recipe below)
• When ready to serve, add the garbanzos and tokwa to the lumpia filling.
• Place one lumpia wrapper on a plate then put lettuce or sliced cabbage on the wrapper.
• Spread a spoonful of the lumpia filling on top of the lettuce, then fold the lumpia wrapper and roll to form a cylinder.
• Place the fresh lumpia on a plate and pour lumpia sauce over it then sprinkle with minced garlic.

How to make Lumpia Sauce:

• Mix together flour, cornstarch, soy sauce, brown sugar and water. Stir well.
• Place mixture in a saucepan and simmer over medium heat.
• Stir the sauce until you get the desired consistency.
• When done, transfer to a bowl.