Pickle Cheese Lumpia

I’ll be honest—I was a little unsure about this combo at first. I could picture my Filipino ancestors rolling over in their graves. “Vincent, what have you done?!” was the chilling call I could hear from beyond the grave.

Pickles and cheese wrapped in lumpia wrappers? It sounded... questionable. However, Ive tried some of the viral pickle cheese recipes and I thought to myself, “How can I make this Filipino.” One crispy, melty, tangy bite later, I was completely sold. The briny crunch of the pickle plus gooey cheese inside a golden, fried wrapper? It’s unexpectedly addictive.

Perfect for parties, merienda, or even a crave midnight snack.

Ingredients:

20 lumpia wrappers (spring roll wrappers work too)

10 pickle spears (sliced lengthwise in half)

10 pieces string cheese

1 tablespoon water (for sealing)

1 egg

Neutral oil, for frying (canola or vegetable)

1. Separate the cheese sticks into two pieces. Slice pickles into halves.

2. Lay a lumpia wrapper flat. Place one stick of cheese and one piece of pickle near the bottom . Roll tightly, folding in the sides as you go. Dab the top corner with egg to seal. Tip: Don’t overstuff—too much cheese might ooze out while frying!

3. Heat oil in a pan over medium-high heat. Fry the lumpia in batches, turning occasionally, until golden brown and crisp (about 2–3 minutes per side).

4. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with your fave dips—ranch, garlic mayo, spicy ketchup, or sweet chili all work great.

Ready to roll with something totally dill-icious