Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino spring roll filled with crisp jicama, sweet mango, and fresh mint, served with a savory peanut dipping sauce for a perfect snack or appetizer. This filipino-inspired snacks (vegetarian) ready in about 25 minutes blends jicama, julienned, ripe mango, julienned, fresh mint leaves, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 6 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup julienned jicama, 1 cup julienned ripe mango, 1/4 cup chopped fresh mint leaves, and 1/2 cup julienned carrots. Toss gently to mix.
  2. Step 2: Place one spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling near the edge closest to you. Fold the edge over the filling, fold the sides inward, and roll tightly to form the lumpia. Repeat for all wrappers.
  3. Step 3: To make the peanut dipping sauce, whisk together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, and 3 tablespoons water in a small bowl until smooth.
  4. Step 4: Serve the fresh lumpia chilled or at room temperature with the peanut dipping sauce sprinkled with 2 tablespoons crushed peanuts on top for garnish.

Equipment for this recipe

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Frequently asked questions

How long does Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mango and Jicama Fresh Lumpia with Peanut Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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