Give your Thanksgiving leftovers a global twist. These turkey lumpia are an easy, delicious way to transform leftover turkey into crisp, flavorful hand‑held rolls.
I should have doubled this batch. The recipe below makes about 18 lumpia, and if I hadn’t left a few uncooked for photos, the Godfather would have eaten every last one. These savory rolls are a favorite in my house any time I use leftover turkey.
Having recently moved from California, I noticed how many familiar foods we once took for granted are harder to find. Things like banh mi, some regional Mexican specialties, and Filipino dishes weren’t as easy to get here. Back in California, I could pick up pancit and lumpia for a few dollars at the local takeout spot. That inspired me to create a Thanksgiving‑leftovers version of lumpia that’s approachable and fun to make.
These turkey lumpia are a fusion take—rooted in Filipino flavors but adapted with familiar Thanksgiving ingredients like leftover turkey and dried cranberries. They’re not traditional lumpia, but they’re a playful, crowd‑pleasing way to introduce Filipino‑influenced flavors to people who may be hesitant about something new.
Pairing the lumpia with a light vegetable pancit creates a complete, balanced plate. Pancit is normally a noodle dish that includes meat, but here I keep the pancit vegetarian so it complements the turkey‑filled lumpia without being redundant. Both recipes are simple, adaptable, and great for using whatever vegetables or stock you have on hand.
This recipe is easy to scale up—if you have plenty of turkey, make a double batch. The lumpia wrappers are usually available in the frozen international section of most grocery stores or at an Asian market and are labeled “lumpia.” You can freeze the uncooked rolls and fry them straight from frozen for a convenient make‑ahead appetizer or meal.
The pancit is traditionally made with thin rice vermicelli. A half‑pound (8 ounces) is enough to serve 4–6 people when combined with vegetables. If you don’t have a wok, a large nonstick skillet works fine. When softening the noodles, add hot broth or water a little at a time so they absorb liquid evenly; avoid breaking them if you can, since long noodles are part of the tradition.
Turkey Lumpia
30 minutes
10 minutes
40 minutes
A flavorful, approachable way to use leftover turkey—crispy lumpia filled with turkey, vegetables, and a hint of sweetness from dried cranberries.
Ingredients
- 1 lb turkey, chopped
- 1 tbsp oil
- 1 cup medium onion, diced (about 1 3/4)
- 1 cup grated carrot
- 2/3 cup jicama
- 1/4 cup soy sauce
- 1 1/2 tsp fish sauce
- 1/4 cup dried cranberries, chopped
- 18 lumpia wrappers
- Oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 2 minutes.
- Add the grated carrot, chopped jicama, and chopped dried cranberries. Cook, stirring occasionally, for another 2 minutes so the vegetables soften slightly.
- Pour in the soy sauce and fish sauce, then add the chopped turkey. Stir and cook for 3–5 minutes to combine flavors and heat the turkey through. Remove from the heat and let the filling cool completely before wrapping.
- To assemble the lumpia: place a wrapper with one corner pointing toward you. Spoon about two heaping tablespoons of filling near that corner and shape it into a small log. Fold the corner over the filling, fold in the sides, and roll tightly toward the opposite corner. Moisten the top edge with a little water to seal. Repeat until all filling is used.
- You can freeze the unfried lumpia for long‑term storage; place them on a baking sheet until firm, then transfer to a freezer bag. Otherwise keep them refrigerated for a day or two.
- To pan‑fry: pour about 1/2 inch of oil into a large skillet and heat over medium. Fry lumpia in batches, turning occasionally, until evenly golden brown. Drain on paper towels and serve warm. To deep‑fry: follow your fryer’s instructions and cook until golden and crisp, then drain and serve.
Did this recipe inspire you?
Leave a comment on the blog or share a photo on Instagram.
Vegetable Pancit
4-6 servings
10 minutes
20 minutes
30 minutes
Ingredients
- 8 oz vermicelli rice stick noodles
- 3 cups vegetable broth
- 4 cups Napa cabbage, finely chopped or julienned
- 2 medium carrots, finely chopped
- 1 1/2 cups finely chopped onion
- 5 cloves garlic, minced
- 1 tbsp oil
- 1/4 cup soy sauce
- 1 tbsp fish sauce
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onions and cook until slightly translucent, about 2 minutes, then add the minced garlic and cook for another minute.
- Add the Napa cabbage and carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the fish sauce and cook one more minute to blend flavors, then remove the vegetables from the heat.
- In a wok or a large skillet, bring the vegetable broth and soy sauce to a boil. Add the rice stick noodles and cook according to package instructions, taking care not to break them. Stir or lift the noodles frequently so they absorb the liquid evenly and don’t clump.
- When the noodles are tender, combine them with the cooked vegetables, toss to mix, and serve immediately.
Did this recipe inspire you?
Please leave a comment on the blog or share a photo on Instagram.