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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. In a wok, combine water, shrimp heads, singkamas and Mama Sita’s Pang-Gisa Mix. Bring to a boil. Cover and simmer for five minutes. Remove shrimp heads.
  2. Increase heat, add in the rest of the ingredients and cover. Cook for another five to seven minutes or until the vegetables are tender. Let it cool. Serve with lumpia sauce, toasted peanuts and crushed garlic.
  3. Scoop three tablespoons of mixture onto a wrapper. Fold the sides inward and roll.
  4. Brush the edge with water and 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.





1/2 cup

125 ml


6 pcs

100 g

shrimps, shelled and cut into pieces (set aside shrimp heads if available)

1 pc

100 g

singkamas (jicama) peeled and cut into thin strips

1 pouch

10 g

Mama Sita’s Pang-Gisa Mix

1 pc

120 g

kamote (sweet potato), Peeled and cut into strips

1 pc

90 g

carrot, peeled and cut into strips

5 pcs

40 g

green beans, sliced thinly

1 small

270 g

cabbage, sliced

1 tbsp

3 g

chopped kinchay (Chinese celery)

18 pcs

lumpia wrapper, 7” x 7” (17.5 cm x 17.5 cm)

Water, for sealing

Cooking oil, for frying

Mama Sita’s Coconut Nectar Vinegar

See Also:

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