Sunday, September 29, 2013

Pine-Pechay Lumpia Kitchenomica (Snow Cabbage and Pineapple Fried Spring Roll)

Lumpia has always been our family’s favorite dish. I grew up making this dish and I continue  the tradition by teaching the younger ones in the family now how to prepare it. I have made numerous versions of this easy to make dish from
lumpiang Shanghai, fish and chicken variations. This family favorite has gone so many revisions as the years go by like making versions of lumpiang sili (chili fingers), lumpiang sariwa (fresh lumpia) or lumpiang keso (cheese stick) and now to our latest favorite, Lumpiang Pechay.

Pechay (Snow Cabbage) is a very nutritious vegetable and is oftentimes used as the last ingredient to add in any kind of soup or noodle dish. This time I want this humble vegetable to shine and make use of its nutritious benefits in another type of dish- to make lumpia. This dish which is very easy to make, also adds another nutritious ingredient- Pineapple. I added Del Monte Crushed Pineapple to complement the taste and flavor even more, plus it is both affordable and provides an exciting twist and new way to eat our all time family favorite.

 Pechay and Pineapple both power packed with nutrients are the main stars of this wonderful dish that I name, Pine- Pechay Lumpia Kitchenomica. This is my unique and original recipe that makes use of two Del Monte Products- Del Monte Crushed Pineapple and Del Monte Sweet Blend Tomato Ketchup for its dipping sauce. This is a simple dish made even more special and delicious by Del Monte and makes our Sunday family get together even more special. Thanks Del Monte!

To prepare these bunches of pechay for my Lumpia dish; I usually wash it thoroughly under running water. I place it in a vinegar and water solution to totally clean each leaf and stem. I only stop the washing method once the water is clear at the bottom of the bowl. I used ground peanuts for extra bite and texture and added one raw egg to bind the mixture for easy wrapping. Here is how I came up with my Pine-Pechay Lumpia Kitchenomica.  – HIR.

Pine-Pechay Lumpia Kitchenomica


5 Bundles of Pechay- washed thoroughly and chopped

1 can 234 Gms. Del Monte Crushed Pineapple, drained

1 pack Garlic Peanuts, finely ground

1 pouch Del Monte Sweet Blend Tomato Ketchup

1 red onion

5 cloves garlic

Salt and pepper

1 tsp sugar

1 whole egg (for binder)

30 pcs. Medium sized Lumpia Wrapper

Olive oil (for sautéing)

Canola Oil (for frying)


Prepare and wash bundles of Pechay. Wash thoroughly and chop everything, including the half of the white stem part. Set aside.

Sauté onions and garlic in Olive oil. Add chopped pechay leaves and give it a quick stir fry. Put salt and pepper and turn off the heat.

Mix in the Del Monte Crushed Pineapple, ground peanuts, and whole egg. 

Set aside, drain and allow to cool before wrapping.

 On a medium size lumpia wrapper, place 1 tablespoon of the cooled mixture. Wrap and seal edges with the drained syrup from the Del Monte Crushed Pineapple.

Fry and brown each pieces evenly on Canola oil. Drain and serve along with Del Monte Sweet Blend Tomato Ketchup.

It’s easy, affordable, nutritious, delicious, and something you must try out and enjoy with your family.

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