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Recipe: Filipino Pork Lumpia with Pickled Green Papaya

At the Art of Catering Food in New Orleans, March 2017, plenty of delicious ideas were served to dedicated chefs and culinary professionals in attendance. We at Catersource were so very excited to launch registration this week, we decided that the best way to convey it was through the great recipes attendees took away at our event this year.

First up: Chef Keith Lord, The Wild Thyme Co. and Chef Jason Sutton, Footers Catering offered the delicious Filipino Pork Lumpia with Pickled Green Papaya in their session, Flavors from the Asian Tropical Islands of the Pacific Rim. Enjoy!

A sample of this recipe was served to anyone with an Art of Catering Food conference pass.

Filipino Pork Lumpia with Pickled Green Papaya

100 Servings; 1.5 oz portions


Pork lumpia:

10# ground pork
5 cups yellow onions, finely minced
5 cups carrot, finely minced
2.5 cup green onion, finely chopped
30 cloves garlic, finely minced
1.5 oz. soy sauce
1 oz. sambal
½ oz. fish sauce
10 Eggs
100 Lumpia wrappers

Pickled green papaya:

2 cups rice wine vinegar
.75 cup sugar
2 tbs. salt
3 stalks green onion
2 cloves garlic, finely chopped
1" ginger, finely chopped
1# green papaya
1 jalapeno, cut into rings
1 red onion, shaved very thin


Pork lumpia:

1. Finely chop onions, carrots, garlic and green onions.
2. Mix chopped vegetables with ground pork and soy sauce, sambal and fish sauce.
3. Peel apart lumpia wrappers one by one and put 2.5 oz. of filling in middle.
4. Wrap one side of lumpia, followed by 2 opposite corners and then roll into cigar shape.
5. Deep fry or pan fry until internal temperature reaches 160.

Serve with pickled green papaya on side.

Pickled green papaya:

1. Boil rice vinegar, sugar, salt and green onions until sugar and salt is dissolved.
2. Peel green papaya and with a zester, pull long strands of papaya.
3. Sautee garlic, ginger and jalapenos for 3 minutes and fold in green papaya strings, remove from heat immediately.
4. Add pickling liquid with papaya mixture and let sit in cooler for 4 hours.
5. Drain off pickling liquid, reserving just enough to cover papaya for storage.

Click here to learn more about Art of Catering Food in Las Vegas 2018! View the sessions here (more to come!)