Filipino lumpia with clams, oyster mushrooms, carrots, and garlic, deep fried until crisp with a savoury umami filling. Crispy rolls packed with deep umami, where seafood and mushrooms come together in every addictive bite. #lumpia #seafoodlumpia #filipinofood #fusioncooking #umamibomb
There are certain habits you pick up because of necessity, and somehow they stay with you even when you no longer need them. This Clam and Oyster Mushroom Lumpia started exactly like that.
Back when I was living in Malaysia, pork was not something you used casually. Being a Muslim country, pork was not widely consumed, so sourcing it was harder and prices were higher. You learn to adjust. You find ways to stretch ingredients, to make things work without sacrificing flavour.
That was when I started using oyster mushrooms in my lumpia. They were affordable, easy to find, and surprisingly good. They absorb flavour really well and bring a texture that almost mimics meat when cooked properly. It became my standard approach during those years.
Fast forward to life in New Zealand, and things have flipped. Pork is easy to get, but oyster mushrooms are now the expensive ingredient. Still, every now and then, I buy them, partly out of nostalgia and partly because I genuinely enjoy what they bring to a dish.
Turning an Old Habit into Something New
This recipe is not something you will find in any traditional Filipino cookbook. It is more of an experiment, something that grew out of memory and curiosity.
Instead of going back to pork, I decided to push it further and lean into seafood. Clams, combined with oyster mushrooms, create a filling that is incredibly rich in umami. It is different, but it still feels right.
For me, this is what lumpia is all about. It is not just one recipe. It is a format, a way of cooking that allows you to adapt based on what you have and what you feel like eating.
The Long Journey of Lumpia
Lumpia has travelled a long way to get to where it is today. Its earliest roots trace back to ancient China, where early versions of spring rolls were eaten during the Spring Festival. These were simple pancakes filled with vegetables, symbolising renewal, and the arrival of spring.
As Chinese traders moved across Southeast Asia, these rolls travelled with them. By the time they reached Indonesia and the Philippines, they had already evolved. Local ingredients, local tastes, and cultural influences shaped them into something new.
In Indonesia, pork was removed to suit the predominantly Muslim population, leading to fillings that used chicken, shrimp, or vegetables. In the Philippines, lumpia became more diverse, with versions like Lumpiang Shanghai, Lumpiang Sariwa, and even dessert variations like turon.
Over time, lumpia became more than just a dish. It became part of celebrations, something you expect to see at gatherings, something you share.
Why This Version Works
Clam and Oyster Mushroom Lumpia may not be traditional, but it fits naturally into that story of adaptation.
The clams bring a briny sweetness that reminds you of the ocean. The oyster mushrooms add body and absorb all that flavour, creating a filling that feels rich without needing meat. Garlic and oyster sauce tie everything together, while the carrots and Chinese celery add a bit of freshness and texture.
Once wrapped and fried, everything transforms. The wrapper becomes crisp and golden, while the filling stays moist and packed with flavour. It is one of those combinations where you do not miss the meat at all.
A Personal Take on a Classic
For me, this version represents how I cook now. It is influenced by where I have lived, what ingredients I have access to, and the flavours I enjoy.
It is not about replacing the classic Lumpiang Shanghai. That will always have its place. This is just another expression of the same idea, shaped by different experiences.
And honestly, it turned out to be one of the most umami-packed lumpia I have ever made.
Why Lumpia Will Always Evolve
Lumpia endures because it is flexible. You can fill it with almost anything. Meat, seafood, vegetables, even sweet fillings. As long as it is well-seasoned and wrapped properly, it works.
That is why it continues to evolve. Every kitchen adds its own version. Every cook brings something personal into it.
This one just happens to carry a bit of Malaysia, a bit of New Zealand, and a lot of curiosity.
Final Thoughts
Clam and Oyster Mushroom Lumpia is a reminder that some of the best recipes come from adapting to your surroundings. It is not traditional, but it respects the spirit of lumpia.
Crispy on the outside, deeply savoury inside, and made from ingredients that tell a story.
And sometimes, that is exactly what makes a dish worth sharing.
I’ve never heard of clam and oyster mushroom lumpia before, Raymund, but it sounds like a fantastic combination! The filling sounds both savoury and wonderfully flavourful.
Curiosity? Well, at the moment I am full of it wondering how your lumpia would taste :) ? Love all the ingredients . . .
One word -> Umami
At home, we usually filled them with small oysters, tofu and cabbages..mostly unfried. Yours look wonderful!
Ohh we call it fresh lumpia!
I have still never had lumpia — but I want to make your mother’s recipe first then expand to one’s like these. They are beautiful.
Let me know once you tried it, wanna see your version too, Lumpia is just limited to the chefs creativity
I’ve never heard of clam and oyster mushroom lumpia before, Raymund, but it sounds like a fantastic combination! The filling sounds both savoury and wonderfully flavourful.
And full of umami
Mm, I love mushrooms and lumpia, so I have no doubt these are marvelous!
Now that you said that, I want to make a fully vegan version now