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Lumpiang PritoFried Vegetable Spring Rolls

Lumpiang hubad wrapped in traditional lumpia wrapper then fried until golden. Usually eaten with a dipping sauce.

Cooking Time: 17 mins

Serves: 5-7

Main Ingredients: Vegetables

Cooking Style: Fried

Collection: All-time favorites, Budget meals, Salo-salo

Difficulty: Beginner


  1. Spoon three tablespoon fulls of lumpiang hubad onto a wrapper.
  2. Fold the sides inward and roll up.
  3. Brush the upper edge with water.
  4. Press down to seal the spring roll.
  5. Heat oil and deep-fry spring rolls for three minutes or until golden.
  6. Drain and serve with Mama Sita’s Coconut Nectar Vinegar.





1 pouch

10 g

Mama Sita’s Pang-Gisa Mix

1 pc

100 g

Singkamas (jicama), washed and cut into thin strips

½ cup

220 g

Kamote, cut into thin strips

2 tbsp

30 g

Carrots, cut into thin strips

5 pcs

40 g

Green beans, thinly sliced diagonally

1 cup

270 g

Cabbage, cut into thin strips

1 tbsp

3 g

Kinchay (Chinese celery), coarsely chopped

¾ cup

187 ml


Lumpia Wrapper, small-sized 7" x 7" (17.5 x 17.5 cm)

Oil, for frying

See Also:

All-time favorites, Budget meals, Salo-salo
Cooking Style: Fried