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Upo Fried Lumpia
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How to Cook Upo Fried Lumpia

Upo fried lumpia is a delicious Filipino snack featuring crispy golden wrappers filled with savory pork, shrimp, and tender bottle gourd, offering a perfect blend of textures and flavors.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: Filipino recipe, fried upo lumpia, lumpiang upo, panlasang pinoy, upo fried lumpia
Servings: 20 pcs
Calories: 122kcal
Author: Manny

Ingredients

  • 1 1/2 kilos upo bottle gourd
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 1/4 kilo shrimp peeled and chopped
  • 1/4 kilo ground pork
  • 1 Tbsp. oyster sauce
  • salt and pepper to taste
  • lumpia wrapper

Instructions

How to cook Upo Fried Lumpia:

  • Grate upo coarsely or slice finely. Leave in a colander and allow to drain.
  • Peel shrimps and remove the head. Slice the shrimp meat into small pieces. Boil the shrimp head and shells in 1 cup water for 5 minutes. Get the broth by staining the shrimp shells. Set aside the shrimp broth.
  • In a saucepan, saute garlic and onions. Add pork and saute until brown. Add shrimp and oyster sauce then saute. Pour the shrimp broth and simmer until sauce is reduced.
  • Add in the upo and stir. Simmer for about 10 minutes until the liquid that comes from the upo is reduced and mixture is dry.
  • Remove from heat and cool. Top one side of the lumpia wrapper with the upo filling.
  • Roll tucking in both ends. Seal other side by moistening wrapper.
  • Deep fry on boiling fat until golden brown.
  • Drain on paper towels to absorb excess oil.

Video

Notes

Cooking Tips:

Drain the Upo Properly for a Crisp Filling

To keep your lumpia from becoming soggy, always drain the grated upo thoroughly. Let it sit in a colander to release excess moisture, then gently press it with the back of a spoon to remove any remaining liquid. This ensures your filling stays dry and crisp, even after frying.

Use Shrimp Broth for Enhanced Flavor

Boiling shrimp shells and heads to create a broth adds a deep, savory flavor to your filling. Simmer the broth with the sautéed pork, shrimp, and vegetables to infuse the mixture with a rich, seafood essence. This simple step elevates the dish, making each bite flavorful and satisfying.

Fry in Hot Oil for Perfectly Golden Lumpia

Ensure the oil is hot enough before frying by testing with a small piece of wrapper—it should sizzle immediately. Frying at the right temperature prevents the lumpia from soaking up excess oil and helps achieve that crunchy, golden brown exterior. For best results, fry in small batches to maintain consistent heat throughout.