Lumpiang Buko Recipe

These fried rolls are unique to Nueva Ecija!

If you travel to Cabanatuan City in Nueva Ecija and dine in at a particular milk tea place, you may be surprised to find a unique lumpia that doesn’t contain what you’d normally find in a lumpia. This lumpia ingredient is buko or coconut. It gives the lumpia a unique sweetness that isn’t normally present in other lumpia recipes! 

This version substitutes the togue or bean sprouts in your usual veggie spring roll with the buko to give you a great vegetarian dish. 

Photo by Majoy Siason


Lumpiang Buko Recipe

Rofel Balbuena
These fried rolls are unique to Nueva Ecija!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Filipino
Servings 6


Lumpiang Buko Ingredients

  • 1 tablespoon Oil
  • 2 cloves Garlic minced
  • 2 tablespoons red onion diced
  • 1 Small carrot thinly sliced
  • 2 cups young coconut (buko) thinly sliced
  • 1/4 Cup kalabasa thinly sliced
  • 1 piece celery stalk thinly sliced
  • 1 Cup fresh mushrooms sliced
  • 20 Small Lumpia wrappers
  • Salt to taste
  • ground black pepper to taste
  • 1 Small beaten egg
  • Oil for frying


  • Heat oil in a frying pan over medium heat. Saute onion and garlic until fragrant. Add carrots, celery, kalabasa, and mushrooms; cook for 1 minute.
  • Add the young coconut meat and cook for 5 minutes. Season with salt and pepper. Remove from heat.
  • Place 1 tablespoon of the buko mixture on a lumpia wrapper. Roll and brush edges with egg to seal. Repeat with remaining filling.
  • Heat oil in a frying pan over medium-high heat. Fry lumpia for 2 minutes on each side or until golden brown. Drain on paper towels.
Keyword spring roll
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