Adobo Rice Lumpia

Leftover adobo and rice + lumpia wrappers = genius.
4 servings
Prep Time
15 Mins
Active Time
30 Mins

This lumpia combines the best of two classic Filipino dishes: adobo’s salty-tangy goodness and the flaky crunch of lumpia that contrasts beautifully with the rice. Pork broth cubes lend a meaty umami undertone that ties everything together.

  • 1 tbsp cooking oil
  • 3 cloves garlic, sliced
  • 2 cups cooked white rice
  • ½ cup diced leftover adobo
  • ¼ cup leftover adobo sauce
  • 1 tbsp Knorr Liquid Seasoning
  • 8 lumpia wrappers
  • neutral oil, for frying
  • pickled ginger, optional

Make adobo rice: Add oil to a pan over medium heat. Add garlic and cook for 1 minute. Add leftover rice, leftover adobo, sauce, and Knorr Liquid Seasoning. Stir and toss until heated through. Set adobo rice aside to cool.


Prepare for frying: Heat ½-inch high oil in a deep skillet over medium-high heat until it reaches 350°F. Prepare a metal rack or a heatproof plate lined with paper towels.


Make the lumpia: Take about ¼ cup of the rice mixture and wrap in lumpia wrapper, sealing edges with water. Continue until all the rice is used, making about 8 pieces of lumpia.


Cook lumpia: Fry lumpia in batches, taking care not to overcrowd the pan. Cook until golden brown and crispy, turning occasionally to brown evenly, 3–4 minutes total. Drain on a metal rack or paper towels. Serve hot with pickles, if using.