Fresh Mango Lumpia





Fresh Mango Lumpia

  • SHARE:


  • 2 tbsp Garlic - Minced
  • 1 tbsp Ginger Pickles
  • 1 each Red Bell Pepper
  • 1/2 cup Carrot - shredded
  • 1 cup Portobello Mushroom - 1" pieces
  • 1 cup Fresh Mango - 1/4" dice
  • 1 tbsp Cooking Oil
  • 1 lb Ground Pork
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 tbsp Soy Sauce
  • 1 pkg Egg Roll Wraps - store bought
  • 3 tbsp Water
  • 1 cup Cooking Oil - for frying

Mango Chili Crisp Dipping Sauce

  • 4 oz Fresh Mango Puree
  • 4 tbsp Chili Crisp
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 2 tsp Ginger Paste
  • 1 tsp Garlic - minced





  1. Place garlic, ginger, red bell pepper, carrot, mushrooms, and mango in food processor. Pulse until all ingredients are minced. 

  2. Heat cooking oil in pan, add ground pork. Cook for 2 minutes. Add salt & pepper to pork. Add in soy sauce

  3. Pour blended mixture to pork. Cook for 10 minutes, letting all ingredients combine while reducing liquid

  4. Let cool for 30 minutes. 

  5. While mixture is cooling, prepare dipping sauce by placing all ingredients into a bowl. Using a whisk stir together. Let sit for at least 10 minutes before serving

  6. Open egg roll wrappers, cover with a wet paper towel to prevent drying out

  7. Place one square wrap on your surface. Using two fingers wet all 4 sides of the wrap. 

  8. Add ¼ cup of pork mixture to egg roll wrap ½ inch from edge. Spread mixture evenly, almost to the edge. Roll lumpia tight so it doesn’t open during frying

  9. At this point you can freeze your rolled lumpia if you wish. Place them in a freezer bag and then into your freezer. 

  10. To cook lumpia, fill a large frying pan with about ½ inch on cooking oil. Heat oil over medium-high heat. Gently place lumpia into the hot oil and fry until golden brown on all sides. 3-5 minutes. If frying frozen lumpia it will take 1-2 minutes longer 

  11. Place the fried lumpia on a paper towel to remove excess oil 

  12. Serve immediately with Mango Chili Crisp Dipping Sauce