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.