From the recipe collection
Lumpiang Adobo
Crisp lumpia filled with dry shredded adobo, vegetables, and just enough reduced sauce to carry the familiar vinegar-garlic flavour without making the wrappers soggy.
- Prep time
- 35 min
- Cook time
- 20 min
- Yield
- Makes 20 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Remove bones from the cooked adobo, drain it, and shred or chop the meat. Reserve 1 tablespoon of its sauce.
- Heat 1 tablespoon of the frying oil in a pan. Soften the listed onion and garlic, add carrot and cabbage and cook until tender and dry. Fold in the adobo, reserved sauce, and black pepper, heat through, then cool promptly before wrapping.
- Place about 2 tablespoons of filling near the lower corner of each wrapper, keeping the meat in a narrow compact line.
- Fold the bottom corner over the filling, tuck in the sides, and roll firmly without trapping large pockets of air.
- Seal with flour paste and keep the rolls covered while the remaining batch is assembled.
- Fry at 170–175°C until uniformly golden, crisp, and hot through the centre.
- Drain on a rack and serve after 2 minutes with spiced vinegar or atchara.
