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 on October 30, 2026
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!
It’s one the best 30 High Protein Asian recipes to try.
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!
Best Tips when making Unwrapped Lumpia
- Use ground pork or beef with some fat: A little fat keeps the filling moist and flavorful. Lean ground chicken also works.
- Chop the vegetables finely: This helps everything cook evenly and gives the filling a lumpia-like texture.
- Don’t skip the garlic and onions: They build the savory flavor that makes traditional lumpia so delicious. It’s Filipino and Asian pantry staple ingredients.
- Avoid excess moisture: If using cabbage or other watery vegetables, don’t overcrowd the pan. Cook off excess liquid so the filling doesn’t become soggy.
- Brown the meat well: Let the pork develop some color for deeper flavor before adding the vegetables and seasonings.
- Season to taste: Adjust the soy sauce, pepper, and other seasonings before serving.
- Add fresh toppings: Green onions, and a squeeze of calamansi or lime brighten up the dish.
- Serve with dipping sauce: Sweet chili sauce, banana ketchup, or a vinegar-garlic dipping sauce makes a great finishing touch.
Storage and Leftovers
- Refrigerate: Store cooled unwrapped lumpia in an airtight container for 3–4 days.
- Freeze: Freeze cooked filling in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a skillet over medium heat until heated through. Add a little oil if needed.
- Microwave: Add a splash of water. Heat in short intervals, stirring between each, until hot.
- Meal prep: Cook the filling ahead of time and refrigerate. Reheat and add fresh toppings just before serving.
- Keep toppings separate: Store lettuce, green onions, herbs, and dipping sauces separately to keep everything fresh.
What to serve with Unwrapped Lumpia
Unwrapped lumpia is delicious on its own, but adding something crunchy, comforting, or fresh makes it even better.
Crispy rice crackers are one of the easiest things to make and come together in seconds. They’re perfect for scooping up the savory pork and vegetable filling.
Of course, I always suggest rice! Unwrapped lumpia is an ideal and perfect Filipino ulam idea that you can make any night of the week.
- Crispy rice crackers: Quick to make and perfect for adding crunch. Serve on the side for scooping.
- Butter lettuce wraps: Spoon the filling into lettuce leaves for a fresh, light wrap.
- Steamed rice: A classic pairing that turns the filling into a satisfying rice bowl.
- Farro or pearled barley: Add a hearty, chewy grain for a different take on the traditional rice bowl.
- Cauliflower rice: A lighter, low-carb option that works well with the savory filling.
- Fried wonton chips: Serve alongside for extra crunch and an easy way to scoop.
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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