How to Make Lumpiang Papaya

Lumpiang papaya is a fresh and flavorful Filipino dish made with shredded green papaya, vegetables, and a savory sauce, wrapped in a soft lumpia wrapper.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Filipino

Keyword: fresh lumpia, lumpiang papaya, papaya lumpia

Servings: 12 servings

Calories: 225kcal

Author: Manny

Ingredients

For the Lumpia:

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

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.

Notes

Cooking Tips:

Use Fresh Green Papaya for the Best Texture

Fresh green papaya is key to achieving the right texture for your lumpiang papaya filling. Make sure to peel and shred it finely to ensure it cooks evenly and absorbs the flavors of the sautéed pork, shrimp, and annatto-infused oil. Avoid overcooking the papaya—it should remain tender-crisp to maintain the dish’s signature light and fresh bite.

Let the Filling Cool Before Wrapping

Cooling the filling completely before wrapping it in lumpia wrappers prevents the wrappers from becoming soggy or tearing. Hot filling can also steam the wrapper, making it too delicate to handle. This step ensures your rolls are neat, sturdy, and ready to hold up to the rich sauce poured over them.

Simmer the Sauce to the Right Consistency

For a silky lumpia sauce, stir the mixture constantly while simmering to avoid lumps and achieve an even consistency. Keep the heat medium to low to prevent the sugar from burning and the sauce from thickening too quickly. The result should be a glossy sauce that drapes beautifully over the lumpia rolls, enhancing both flavor and presentation.