How to make Bicol Express Lumpia

Experience a flavor-packed journey with lumpia filled to the brim with spicy Bicol Express—a tantalizing combination of creamy coconut milk, fiery chilies, and savory pork. Each crispy bite delivers a perfect balance of heat and richness, creating an unforgettable culinary adventure that ignites the taste buds.

3 tbsp cooking oil

3 tbsp minced garlic

¼ cup minced onion

2 tbsp minced ginger

¼ cup sliced siling haba

¼ cup sliced siling labuyo

½ kg pork bellydiced

2 tbsp patis

⅓ cup raw bagoong alamang

2 cups coconut cream

2 tsp salt

2 tsp pepper

lumpia wrappers

cooking oilfor frying

Heat a pan on medium-high heat and then pour-in the cooking oil. Sauté the garlic, onion, ginger and chilies until fragrant, a few minutes.

Add the pork and then continue cooking until browned, about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.

Pour the coconut cream in. Bring to a boil. Simmer for 40 minutes or until the pork is tender and is reduced. Add salt and ground black pepper to taste.

Place a spoonful of the Bicol express onto a lumpia wrapper and wrap, sealing the edges with water. Heat oil in a deep pot over medium-high heat then deep fry the rolls until golden, about 3-5 minutes.

Serve hot with a bowl of sinamak!

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Bicol Express Lumpia