Lumpia is a staple at most Chamorro gatherings. There are fried and fresh versions, both of which are extremely popular.
There are so many variations to the types of filling you can use. I’ve used ground beef with vegetables, ground pork with vegetables, added noodles and diced potatoes to the mix, used shrimp (especially when making fresh lumpia), and for dessert, banana-brown sugar lumpia (or Turon).
Lumpia is delicious eaten as-is, without some type of dipping sauce. But while I’m on the subject, let’s talk about some of my favorite lumpia dipping sauces: garlic-vinegar, garlic-lime-sugar-fish sauce (don’t knock this one until you try it), sweet and sour, and the ultimate Chamorro favorite–fina’denne’.
No matter what your filling or dipping sauce, this is sure to be a crowd-pleaser at your next gathering.
Click on the photos below for my recipe and step-by-step instructions for making Fried Meat-and-Vegetable Lumpia.