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Take our lumpia home for later (pang baon!). The lumpia is frozen and ready to fry. Recommended 375oF for 2-3min a side in a shallow pan of oil. The filling is cooked, you only want to brown the lumpia wrapper.

Imported from the Philippines.  Through our research we have found this authentic lumpia wrapper offers the crispiest wrapper even with high moisture content filling like our togue.    We have also found this wrapper to be the most consistent and durable of the lumpia wrappers imported fromt he Philippines.  About 20 wrappers come in a pack.  It is recommended to allow the wrapper to defrost in the fridge overnight or at room temp for 30-45min prior to opening and peeling the wrappers a part. 

Sugar cane vinegar with one crushed garlic clove and black pepper. The most common sawsawan for lumpia in the Philippines. Every street vendor has their version of it and this is my fathers version of it. The acidity of this sauce brightens the lumpia, especially the Mom's lumpia. Beauty in simplicity

All the best lumpia's places in the Philippines serve a sauce made in house. We make our sweet and sour sauce in house every week. This sauce is pineapple and coconut, soy and sugar.

A spicy, savory, sour sauce a trifecta that has a kick. We use spiced coconut vinegar then kick it up a notch with serrano pepper. This has heat, not so much it's unbearable but if you are sensitive to spice get a glass of milk.

The lumpia we all know updated to reflect what the best lumpia restaurants are serving in the Philippines today! Pork, shrimp, vegetables, in a Filipino lumpia wrapper Recommended sauce: sweet, sour, spicy sauce Allergens: egg, shellfish, wheat

10 pack of Truffle Cheese Beef Lumpia. Filling is cooked. Fresh not frozen Each lumpia is nearly 1/4lb Our family was mixed and my ninang (godmother) was concerned the kids might not like Filipino food so she figured American kids like hamburgers and created a beef egg roll. Beef braised with garlic and mushrooms and stuffed with Artikaas truffle gouda cheese. Recommended sauce: sweet and sour Allergens: egg, wheat, dairy, soy

My cousin always looked after me on visits home. On a recent visit she introduced me to the dynamite egg roll and was kind enough to share her recipe. Roasted serrano (because we can't get ilocano pepper here) pepper stuffed with beechers cheese and adobo'd onions, add sweet and spicy bacon for a little extra kick for $1.00. Please note, sizes will vary depending on the size of the serrano pepper. No bacon vegetarian version available Allergen: egg, dairy, wheat

10 Pack of ready to fry Kikiam. We recommend slicing these up into 1/2-1in slices then frying for 2min in oil at 350-375oF. A filipino variant of Ngoh Hiang. These egg rolls were also introduced to me on a recent trip home. This very aromatic and savory lumpia wrapped in bean curd skin is an example of how Filipino's are constantly evolving food. Pork tenderloin is marinated overnight then mixed with shrimp and vegetables and steamed in bean curd skin before being deep fried to a crisp Recommended sauce: Sweet, Sour, Spicy sauce or Vinegar Allergens: shellfish, soy

The classic street dessert lumpia Loumpia style! Banana rolled in cinnamon and brown sugar, our homemamde ube halaya, and jackfruit. Served with our pineapple coconut caramel sauce Allergens: wheat, egg, dairy

Can't decide?! Choose up to 4 with this deal!

We married the classic leche flan dessert with the classic pumpkin spice fall flavor! Pumpkin infused leche flan spiced up with our own fall spice mix of cinnamon, nutmeg, clove, and ginger

Our Ninang's beef with brown rice and kimchi.