This recipe is a play on the classic fried lumpia appetizer filled with ground pork, veggies and hoisin sauce. No frying required here though, this is just the lumpia filling in a bowl with no fried wrappers!
Sometimes the inside is better than the outside, am I right? Just like this bowl version of the classic lumpia recipe, which contains all of the classic lumpia ingredients except the spring roll wrappers. The filling is made with ground pork, hoisin sauce, garlic, mixed veggies and chopped cabbage. One pound of ground pork will feed about four and it takes less than 30 minutes from pan to table.
Don’t get me wrong, I love the classic fried lumpia that always seems to disappear first at any potluck I’ve seen them at, but this bowl is filling, tasty and saves a few calories if you’re counting. Drizzle with extra sweet chili sauce and hoisin for the perfect dinner or lunch.
what you’ll need to make this lumpia recipe
- Ground pork
- Onion, diced
- Garlic, minced
- Frozen mixed veggies
- Hoisin sauce
- Napa cabbage, roughly chopped
faq’s about making my lumpia bowl
You could, traditionally it’s made using pork but beef would be a good substitute.
Lumpia is basically a Filipino egg roll. American egg rolls are a version of a Chinese spring roll and much bigger than the others.
It actually is. With a protein choice already added, the rest is basically made up of fresh vegetables and no need for rice.
That sounds fantastic and will be trying that myself next time! Chili sauce would also work well.
More healthier eats for you
Lumpia Recipe Bowl
- 2 tbsp olive oil
- 1 cup diced onions
- 1 pound ground pork
- 1 tbsp seasoning salt
- 1 tbsp minced garlic
- 2 cups frozen mixed vegetables
- 2 stalks celery roughly sliced
- 3 tbsp hoisin sauce
- 3-4 cups chopped napa cabbage
- In a large pan, heat the il until shimmering.
- Add the diced onion and saute for 3-4 minutes.
- Add the ground pork, seasoning salt and garlic. Stir well to break up the pork.
- Cook for about 3 minutes until the pork is no longer pink.
- Add the veggies, celery, hoisin sauce and stir well. Cook for another 3 minutes.
- Finally add the chopped cabbage and warm through the mixture.
- Serve in bowls with an extra drizzle of sweet chili sauce or hoisin sauce.