No roll unwrapped lumpia is the best fifteen minute dinner, Filipino pork recipe that everyone needs to try. No rolling, no fussing, super simple. This modern Filipino dinner recipe is also healthy with protein, fiber, and greens. Pork is stir-fried with garlic, ginger, vegetables, and lightly tossed in Asian seasoning. Fast. Tasty.
Updated December 24, 2025
Table of contents
I really love lumpia. Crispy, flaky spring roll and the filling of meat infused with simple savory flavor.
The process though.
Usually, I find myself making beef, pork shanghai lumpia, or my favorite chicken lumpia the day before in batches to satisfy the needs for the following occasion. (I like my corned beef cabbage lumpia for St. Patty’s day)
In times where the special occasion is just me chilling at home with my family, and I’ve had a crazy long day…unwrapped lumpia is the answer.
Unwrapped lumpia is one of the best fifteen minute dinners I’ve encountered that really is filling, has a colorful list of ingredients, and looks like ten times the effort it took to make.
What is Unwrapped Lumpia?
Unwrapped lumpia is the same thing, dressed up a little, as the version of wrapped lumpia shanghai. It’s a very healthy Filipino food recipe without any deep frying!
Minus the wrapper…you have unwrapped lumpia!
No wrapper. No frying.
This method is healthier and most of all, very fast!
You can make the best Filipino pork recipe with creating a healthy lumpia bowl for meal prep, or enjoy this recipe any day of the week because it’s so simple.
This Filipino pork recipe is so simple and fast. It truly fits in the fast and easy recipes category and yet, has depth of flavor, is colorful, and pleases the whole family.
Ingredients
Unwrapped lumpia is a Filipino pork recipe, but you can interchange the protein with others like chicken or beef.
- Ground Pork – 80% lean / 20% fat (or leaner per preference). You can also use ground beef, turkey, tofu, or shrimp.
- The fat adds richness and moisture, creating that classic savory lumpia filling flavor.
- Avocado Oil – just a little for sautéing
- A neutral, high-heat oil that allows the aromatics and protein to brown.
- Garlic – minced
- Adds unmistakable Filipino-style aroma.
- Ginger – minced
- Brings warmth and brightness.
- Yellow Onion – chopped
- Provides natural sweetness and builds the flavor base.
- Shredded Carrots – premade or julienned
- Adds subtle sweetness, color, and light crunch.
- Green Cabbage – thin sliced lengthwise
- The heart of lumpia filling.
- Water Chestnuts – sliced lengthwise
- Adds a signature crisp bite that keeps the stir-fry from feeling mushy.
- Soy Sauce – regular, low sodium, tamari, or gluten-free
- Delivers salty umami.
- Oyster Sauce – regular, vegan, or gluten-free
- Adds a slightly sweet, rich, glossy finish.
- Brown Sugar
- Balances the saltiness.
- Black Ground Pepper – to taste
- Provides subtle heat.
- Scallions – garnish
- Adds freshness, mild onion flavor, and a pop of color.
- Lemon – garnish
- A bright squeeze of acidity.
- Chilies – optional garnish
- For heat lovers, chilies add spice and contrast without altering the base dish.
Rice Paper Crackers – Optional to serve with the unwrapped lumpia, and you will need oil.
How to Make Rice paper Crackers
- Take rice paper wrapper and cut into four pieces (triangles).
- Heat pan with avocado, peanut, or canola oil on high.
- Fry the rice paper.
- Place on a wire rack to cool it down.
Equipment
- Spatula – Use a solid one so you can chop and ground the meat as it cooks.
- Large Skillet Pan – A carbon steel pan has a nice searing and is non stick. This one is my favorite.
I like a food processor or mini chopper as a total time saver for mincing.
How to Make Unwrapped Lumpia
- Heat the pan well. Add high heat tolerant oil such as avocado oil.
- Mix the soy sauce, oyster sauce, and brown sugar together and set aside.
- Add the ground pork. Let it sear.
- Use your spatula to chop the ground pork so it is in very tiny morsels and very ground.
- Make space in the pan. Then, add onions, minced garlic, and minced ginger. Sauté for few minutes then mix well.
- Once the pork is one minute from being totally cooked, add the water chestnuts and add the carrots.
- Mix well. Then add the liquid sauce. Toss and incorporate well. One minute.
- Dust with salt and pepper to taste.
- Add the cabbage and in thirty seconds turn off the heat of the stove.
- Top with sliced scallions.
- Serve by itself, lettuce wraps, with crispy rice crackers, or with rice. Add sides of lemon wedges, chilies, and any dipping sauces you like. Enjoy!
What to serve with Unwrapped Lumpia
- crispy rice crackers whip up in seconds and are the easiest thing to make
- butter lettuce wrap
- steamed rice
- farro or pearled barley
- cauliflower rice
- fired wonton chips
Unwrapped Lumpia
Equipment
- 1 large skillet pan
- 1 spatula
Ingredients
- 1 lb ground pork 80/20 or 70/30
- ½ tbsp avocado oil
- 4 garlic cloves minced
- 1 tbsp ginger minced
- ½ cup yellow onion chopped
- ¼ cup water chestnuts sliced lengthwise
- ¼ cup shredded carrots thin julienne
- ¼ cup green cabbage sliced thin, lengthwise
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp brown sugar
- ground black pepper to taste
- scallions garnish
- lemon wedges garnish
Instructions
- Heat the pan well. Add high heat tolerant oil such as avocado oil.½ tbsp avocado oil
- Mix the soy sauce, oyster sauce, and brown sugar together and set aside.1 tbsp soy sauce, 1 tbsp oyster sauce, ½ tbsp brown sugar
- Add the ground pork. Let it sear.1 lb ground pork
- Use your spatula to chop the ground pork so it is in very tiny morsels and very ground.
- Make space in the pan. Then, add onions, minced garlic, and minced ginger. Sauté for few minutes then mix well.4 garlic cloves, ½ cup yellow onion, 1 tbsp ginger
- Once the pork is one minute from being totally cooked, add the water chestnuts and add the carrots.¼ cup water chestnuts, ¼ cup shredded carrots
- Mix well. Then add the liquid sauce. Toss and incorporate well. One minute.
- Dust with salt and pepper to taste.ground black pepper
- Add the cabbage and in thirty seconds turn off the heat of the stove.Top with sliced scallions.Serve by itself, lettuce wraps, with crispy rice crackers, or with rice. Add sides of lemon wedges, chilies, and any dipping sauces you like. Enjoy!¼ cup green cabbage, scallions, lemon wedges
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