Olivia Rodrigo Lumpia: 20 Filipino-American Thanksgiving Dishes Her Grandma’s Table Inspired

Olivia Rodrigo lumpia went viral this spring when the singer rolled chicken lumpia in a Vogue video and talked about her grandmother making them for Thanksgiving. For millions of Filipino-American families, that is exactly what the holiday looks like: crispy lumpia, a big tray of pancit and a sweet leche flan sitting right next to the turkey. The lumpia usually vanish before anyone sits down. With Thanksgiving on November 26, here is a full Filipino-American holiday spread, starting with her favorite..

Olivia Rodrigo Lumpia Start the Feast

In her Vogue Now Serving video, she shares how her grandma used to make lumpia for the family on Thanksgiving. That is a memory a lot of Filipino-American kids grew up with: everyone at the kitchen table rolling, and the first batch eaten straight off the rack. Below you will find her kind of lumpia, plus every dish that shows up beside them. Ready to start rolling..

You will need: 1 lb ground chicken or pork, 2 cups finely chopped vegetables (cabbage, carrot, green onion), 2 cloves garlic, 1 egg, 1 tbsp soy sauce, salt and pepper, 25 spring roll wrappers, oil for frying, sweet chili sauce, sliced roast turkey and pancit to serve.

How to make it: 1. Mix the meat, vegetables, garlic, egg, soy sauce, salt and pepper. 2. Roll thin, tight lumpia and seal with water. 3. Fry at 350 F in batches until golden. 4. Stand them in a glass or pile on a platter. 5. Set them beside the turkey and pancit. 6. Serve with sweet chili sauce and watch them disappear.

Chicken Lumpia, the Kind Olivia Rodrigo Made

In the video, she rolls chicken lumpia, and they are a great place to start if you have never made them. Ground chicken, carrots, cabbage and green onions get wrapped tight in thin spring roll wrappers and fried until shatteringly crisp. Rolling is easier than it looks: keep them tight and thin, about the width of a finger. A family rolling party is half the fun. This is the heart of every Olivia Rodrigo lumpia plate. Who rolls the neatest in your family?

You will need: 1 lb ground chicken, 1 cup finely shredded cabbage, 1 carrot (grated), 3 green onions (sliced), 2 cloves garlic (minced), 1 egg, 1 tbsp soy sauce, 1/2 tsp black pepper, 1/2 tsp salt, 25 thin spring roll wrappers, a small bowl of water for sealing, oil for frying.

How to make it: 1. Mix the chicken, vegetables, garlic, egg, soy sauce, pepper and salt. 2. Lay a wrapper like a diamond and put 1 1/2 tbsp filling in a thin line near the bottom corner. 3. Fold the bottom up, fold in the sides and roll up tightly. 4. Seal the tip with a dab of water. 5. Heat 1 inch of oil to 350 F. 6. Fry in batches 4 to 5 minutes, turning, until golden and cooked through.

Olivia Rodrigo Lumpia Cousin: Lumpiang Shanghai for a Crowd

Lumpiang Shanghai is the pork version and probably the most famous lumpia of all. It is the first thing to disappear at any Filipino party, often before the turkey is even carved. Like Olivia Rodrigo lumpia, they are rolled thin. Cut the finished rolls in half so they go further and are easy to grab. Making 50 or 100 is normal at holidays, so get the cousins involved. How many could you eat before dinner?

You will need: 1 1/2 lb ground pork, 1 small onion (minced), 1 carrot (minced), 1/2 cup water chestnuts or jicama (minced), 3 cloves garlic, 1 egg, 2 tbsp soy sauce, 1 tsp salt, 1/2 tsp pepper, 40 thin spring roll wrappers, oil for frying.

How to make it: 1. Mix all the filling ingredients well. 2. Spread a thin line of filling along one edge of each wrapper. 3. Roll up tightly, folding in the sides, and seal with water. 4. Cut long rolls in half if you like. 5. Fry at 350 F for 4 to 5 minutes until deep golden. 6. Drain on a rack, not paper, so they stay crisp.

Olivia Rodrigo Lumpia Tip: Roll Now, Freeze for Thanksgiving

This is the trick Filipino families swear by. Roll the lumpia days or even weeks ahead, freeze them flat on a tray, then pack them in bags. On Thanksgiving, they go straight from the freezer into the hot oil, no thawing needed. It turns the most time consuming dish into the easiest one on the big day. You can make a batch this weekend and be ready for Nov 26. Will you start rolling early?

You will need: Uncooked rolled lumpia, a sheet pan lined with parchment, freezer bags, a marker for the date.

How to make it: 1. Roll the lumpia as usual and keep them covered so the wrappers do not dry out. 2. Lay them on the lined sheet pan, not touching. 3. Freeze 2 hours until hard. 4. Move to freezer bags, press out the air and label. 5. Freeze up to 3 months. 6. Fry from frozen, adding 1 to 2 minutes to the cooking time.

How to Fry Olivia Rodrigo Lumpia Golden and Crisp

The secret to crispy lumpia is oil temperature. Keep it at about 350 F with a thermometer. Too cool and they soak up oil; too hot and the wrapper burns before the filling cooks. Fry a few at a time so the oil stays hot, and turn them so they color evenly. Drain on a wire rack so the bottoms stay crunchy. Air fryer fans can brush them with oil and cook at 390 F for about 10 minutes. Fryer or air fryer?

You will need: Rolled lumpia (fresh or frozen), neutral oil with a high smoke point (vegetable, canola or peanut), a deep heavy pot, a thermometer, a wire rack set over a sheet pan, tongs.

How to make it: 1. Pour 1 to 2 inches of oil into a heavy pot. 2. Heat to 350 F and keep it there. 3. Fry 5 or 6 lumpia at a time. 4. Turn after 2 minutes and fry 2 to 3 minutes more until deep golden. 5. Check one: chicken or pork filling should reach 165 F. 6. Drain on the rack and serve hot.

Dipping Sauces for Olivia Rodrigo Lumpia

Lumpia need a good dip. Many families serve sweet chili sauce, and many grandmas swear by a sharp vinegar dip with garlic and black pepper. Put out both and let everyone pick. A third option, banana ketchup, is a Filipino pantry favorite kids love. The tang cuts through the rich, fried wrapper of Olivia Rodrigo lumpia perfectly. Which dip would you choose?

You will need: Sweet chili sauce: 1/2 cup rice vinegar, 1/2 cup sugar, 2 tbsp chili garlic paste, 1 tbsp cornstarch mixed with 2 tbsp water. Vinegar dip: 1/2 cup cane or white vinegar, 2 cloves garlic (minced), 1/4 tsp black pepper, a pinch of salt, sliced red chile (optional).

How to make it: 1. For sweet chili, simmer the vinegar, sugar and chili garlic paste 3 minutes. 2. Stir in the cornstarch mix and cook until glossy. 3. Cool before serving. 4. For the vinegar dip, stir the vinegar, garlic, pepper and salt together. 5. Add chile if you like heat. 6. Let both sit 15 minutes so the flavors blend.

Pancit, the Noodles Beside Olivia Rodrigo Lumpia

Pancit is on almost every Filipino holiday table because noodles stand for long life. Pancit bihon uses thin rice noodles; pancit canton uses egg noodles; many cooks mix both. Chicken, shrimp and vegetables cook in soy sauce and broth, then the noodles soak it all up. Squeeze calamansi or lemon over the top. It sits right next to the turkey and the Olivia Rodrigo lumpia as a hearty side. Thin bihon or chewy canton?

You will need: 8 oz pancit canton noodles or rice sticks (bihon), 2 tbsp oil, 1 onion (sliced), 3 cloves garlic, 1 cup cooked chicken (sliced), 1/2 lb shrimp (optional), 2 cups shredded cabbage, 1 carrot (julienned), 1 cup snow peas, 3 cups chicken broth, 3 tbsp soy sauce, 1 tbsp oyster sauce, calamansi or lemon wedges.

How to make it: 1. Soak bihon noodles in warm water 10 minutes and drain (canton needs no soaking). 2. Saute the onion and garlic in the oil. 3. Add the chicken, shrimp and vegetables and cook 3 minutes. 4. Pour in the broth, soy sauce and oyster sauce and bring to a boil. 5. Add the noodles and toss until they soak up the liquid. 6. Serve with calamansi or lemon.

Turkey Adobo, the Best Use for Leftover Turkey

Here is a Filipino-American trick for the day after Thanksgiving: turn leftover turkey into adobo. Vinegar, soy sauce, garlic, bay leaves and black pepper simmer into a tangy, savory sauce that brings dry turkey back to life. Serve it over rice and it tastes like a whole new meal. Many families say it is even better than the original bird. Would you try turkey adobo this year?

You will need: 4 cups leftover turkey (in big chunks), 1/2 cup soy sauce, 1/2 cup cane or white vinegar, 1 cup water or turkey broth, 6 cloves garlic (crushed), 3 bay leaves, 1 tsp whole black peppercorns, 1 tbsp brown sugar, 1 tbsp oil, steamed rice.

How to make it: 1. Brown the garlic in the oil. 2. Add the soy sauce, vinegar, water, bay leaves, peppercorns and sugar. 3. Bring to a boil without stirring for 2 minutes so the vinegar mellows. 4. Add the turkey and simmer 15 minutes, spooning sauce over it. 5. Cook until the sauce thickens a little. 6. Serve over rice.

Chicken Adobo as a Second Main

Chicken adobo is often called the unofficial national dish of the Philippines, and it is a perfect second main for a big Thanksgiving crowd. Bone-in thighs braise in vinegar, soy sauce, garlic and bay leaves until tender, then the sauce reduces to a sticky glaze. It is even better made a day ahead. Serve it with plenty of rice and a plate of Olivia Rodrigo lumpia on the side. Saucy or dry adobo in your house?

You will need: 3 lb bone-in chicken thighs and drumsticks, 2/3 cup soy sauce, 1/2 cup cane or white vinegar, 1 cup water, 1 head garlic (cloves crushed), 4 bay leaves, 1 tsp whole black peppercorns, 1 tbsp brown sugar, 1 tbsp oil, steamed rice.

How to make it: 1. Marinate the chicken in the soy sauce and garlic 30 minutes. 2. Brown the chicken in the oil, skin side down. 3. Add the marinade, vinegar, water, bay leaves, peppercorns and sugar. 4. Simmer covered 30 minutes, turning once. 5. Uncover and simmer 10 to 15 minutes until the sauce thickens and the chicken reaches 165 F. 6. Serve over rice.

Lechon Kawali, Crispy Pork Belly at Home

A whole roast pig is the star of big Filipino celebrations, but lechon kawali brings that crackling at home. Pork belly is simmered until tender, dried well, then cooked until the skin blisters and crunches. Many cooks now use an air fryer or a hot oven to keep it simple and safe. Serve it with a liver-style sauce or the same vinegar dip as the lumpia. Crispy skin lovers, raise your hands?

You will need: 2 lb skin-on pork belly (in 2 inch strips), 6 cups water, 1 tbsp salt, 1 tsp black peppercorns, 4 cloves garlic, 3 bay leaves, vinegar dipping sauce to serve.

How to make it: 1. Simmer the pork in the water with salt, peppercorns, garlic and bay leaves for 45 minutes. 2. Drain and pat the pork very dry. 3. Chill uncovered 2 hours or overnight so the skin dries out. 4. Heat the oven to 450 F or an air fryer to 400 F. 5. Cook skin side up 25 to 35 minutes until the skin puffs and crackles. 6. Rest 5 minutes, slice and serve with the dip.

Garlic Fried Rice (Sinangag) for the Morning After

Sinangag is garlic fried rice, and it is how Filipino families use up leftover rice the next morning. Day-old rice fries up best because it is dry. Lots of golden garlic is the whole point. Serve it with a fried egg and some leftover adobo or lechon and you have a classic silog breakfast. It is the perfect Black Friday breakfast, especially with a leftover Olivia Rodrigo lumpia or two. Egg runny or firm?

You will need: 4 cups cold cooked rice (day-old is best), 8 cloves garlic (minced), 3 tbsp oil, 1 tsp salt, 1/4 tsp black pepper, 4 eggs, sliced green onions.

How to make it: 1. Break up any clumps in the cold rice with your hands. 2. Cook the garlic in the oil over medium heat until light golden, then scoop out half for topping. 3. Add the rice, salt and pepper and stir fry 5 minutes. 4. Press the rice down and let it crisp a minute before stirring. 5. Fry the eggs in another pan. 6. Serve the rice topped with the reserved garlic, an egg and green onions.

Fresh Lumpia (Lumpiang Sariwa) as a Lighter Starter

Not all lumpia are fried. Lumpiang sariwa means fresh lumpia: a soft, thin crepe wrapped around sauteed vegetables, often with heart of palm or sweet potato. It is topped with a sweet garlicky brown sauce and crushed peanuts. It is a lighter choice on a heavy holiday table and great for vegetarian guests. Fried or fresh: which would you reach for first?

You will need: Crepes: 1 cup flour, 2 eggs, 1 1/2 cups water, a pinch of salt. Filling: 2 cups sliced cabbage, 1 carrot and 1 sweet potato (julienned), 1 cup green beans (sliced), 1 cup firm tofu (cubed), 2 cloves garlic, 2 tbsp soy sauce, lettuce leaves. Sauce: 1 cup water, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp cornstarch, 2 cloves garlic (minced), crushed peanuts.

How to make it: 1. Whisk the crepe batter and cook thin crepes in a nonstick pan. 2. Saute the garlic and tofu, then add the vegetables and soy sauce and cook until tender crisp. 3. For the sauce, simmer the water, sugar, soy sauce and garlic, then thicken with the cornstarch. 4. Lay a lettuce leaf on each crepe and add filling. 5. Fold up the bottom and roll, leaving the top open. 6. Spoon sauce over and sprinkle with peanuts.

Filipino Sweet Spaghetti, the Kids’ Favorite

Every Filipino party seems to have a pan of sweet spaghetti. The sauce is tomato based with a touch of sweetness, ground meat and sliced hot dogs, and the top gets a snowfall of shredded cheese. Next to a platter of Olivia Rodrigo lumpia, it is a big hit with kids and a fun conversation starter for guests who have never had it. It sits happily right next to the turkey. Sweet spaghetti: yes or no?

You will need: 1 lb spaghetti, 1 lb ground pork or beef, 1 onion (chopped), 3 cloves garlic, 4 hot dogs (sliced), 1 jar (24 oz) tomato pasta sauce, 1/2 cup banana ketchup or regular ketchup, 2 tbsp brown sugar, 1 cup shredded cheddar, salt and pepper.

How to make it: 1. Cook the spaghetti and drain. 2. Brown the meat with the onion and garlic. 3. Add the hot dogs and cook 3 minutes. 4. Stir in the pasta sauce, banana ketchup and sugar and simmer 15 minutes. 5. Season with salt and pepper. 6. Spoon over the spaghetti and top with lots of cheese.

Filipino Macaroni Salad, Sweet and Creamy

Filipino macaroni salad is a holiday staple, and it is a little different from the deli kind. It is creamy and lightly sweet, with chicken, pineapple tidbits, raisins and cheese mixed in. Some families even serve it as dessert! Make it the day before so it chills well. It is a great make-ahead side for a busy Thanksgiving. For more stress-free ideas, see our Thanksgiving kitchen hacks. Raisins: love them or pick them out?

You will need: 1 lb elbow macaroni (cooked and cooled), 2 cups cooked chicken (diced), 1 can (20 oz) pineapple tidbits (drained), 1/2 cup raisins, 1 cup cheddar (cubed), 1 carrot (grated), 1 1/2 cups mayonnaise, 1/2 cup sweetened condensed milk, salt and pepper.

How to make it: 1. Cook the macaroni, rinse with cold water and drain well. 2. Mix the mayonnaise and condensed milk in a large bowl. 3. Add the macaroni, chicken, pineapple, raisins, cheese and carrot. 4. Stir gently and season with salt and pepper. 5. Cover and chill at least 4 hours. 6. Stir again before serving.

Pandesal Instead of Dinner Rolls

Swap the usual dinner rolls for pandesal, the soft, slightly sweet Filipino bread rolls rolled in fine breadcrumbs. They are perfect for mopping up gravy, and the leftovers make amazing mini turkey sandwiches the next day. Many families buy them warm from a Filipino bakery, but they are easy to bake at home too. Have you ever had pandesal fresh from the oven?

You will need: 4 cups flour, 1/3 cup sugar, 1 packet (2 1/4 tsp) instant yeast, 1 tsp salt, 1 1/4 cups warm milk, 1 egg, 1/4 cup melted butter, 1/2 cup fine breadcrumbs for rolling.

How to make it: 1. Mix the flour, sugar, yeast and salt. 2. Add the warm milk, egg and butter and knead 8 to 10 minutes until smooth. 3. Let rise 1 hour until doubled. 4. Shape into a log, cut into 24 pieces and roll each in breadcrumbs. 5. Place on a lined pan and let rise 30 minutes. 6. Bake at 350 F for 15 to 18 minutes until lightly golden.

Ube Ensaymada, Soft Sweet Buns for the Holidays

Ensaymada are soft, buttery coiled buns topped with butter, sugar and lots of grated cheese, a Christmas season favorite in the Philippines. Ube ensaymada adds purple yam for a sweet, nutty flavor and a gorgeous color. They are a fun addition to a holiday dessert table or breakfast the next morning. The sweet and salty topping is the best part. Would you try cheese on a sweet bun?

You will need: 1 batch soft sweet bread dough (like the pandesal dough with 2 extra tbsp sugar), 1 cup ube halaya (purple yam jam), 1/2 cup soft butter, 1/2 cup sugar, 1 cup finely grated cheddar.

How to make it: 1. Roll pieces of risen dough into thin ropes. 2. Flatten each rope, spread with ube halaya and roll up again. 3. Coil into spirals in greased tins and let rise 45 minutes. 4. Bake at 350 F for 15 to 18 minutes. 5. Cool, then spread the tops with butter and sprinkle with sugar. 6. Pile on grated cheese.

Ube Cheesecake With a Purple Swirl

Ube, the purple yam, has gone mainstream in American bakeries, and ube cheesecake is a stunning holiday dessert. Ube jam or ube extract turns the creamy filling a bold purple, and it tastes a little like vanilla and pistachio. It sits beautifully on a table next to pumpkin pie. Make it a day ahead so it sets firm. Pumpkin pie or ube cheesecake this year?

You will need: 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter, 24 oz cream cheese (soft), 3/4 cup sugar, 3 eggs, 1/2 cup sour cream, 3/4 cup ube halaya (purple yam jam), 1 tsp ube extract (optional), 1 tsp vanilla.

How to make it: 1. Heat the oven to 325 F. 2. Mix the crumbs and butter and press into a 9 inch springform pan. 3. Beat the cream cheese and sugar until smooth, then the eggs one at a time. 4. Beat in the sour cream, ube halaya, extract and vanilla. 5. Pour over the crust and bake 55 to 65 minutes until the center is just set. 6. Cool, then chill at least 6 hours.

Leche Flan, the Must-Have Dessert

No Filipino celebration is complete without leche flan. It is richer and denser than many flans because it uses egg yolks and condensed milk, and the caramel on top is deep and glossy. Families steam it in oval tins called llaneras, but any small pan works. It is made ahead, which makes it perfect for a busy holiday. Do you fight over the caramel?

You will need: 1 cup sugar (for caramel), 10 egg yolks, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 tsp vanilla, zest of 1 lime (optional).

How to make it: 1. Melt the sugar in a pan until amber and pour into 2 small loaf pans or llaneras. 2. Gently whisk the yolks, condensed milk, evaporated milk, vanilla and zest without making bubbles. 3. Strain the mixture over the caramel. 4. Cover with foil. 5. Steam 35 to 45 minutes, or bake in a water bath at 325 F for 50 to 60 minutes, until set. 6. Chill overnight and flip onto a plate.

Buko Pandan Salad, Cool and Creamy

Buko pandan is a cool, creamy dessert salad made with young coconut strands, green pandan gelatin and sweet cream. It is light and refreshing after a big holiday meal. The pandan gives it a soft green color and a sweet, vanilla-like smell. Everything gets made ahead and chilled, so it is stress free. Have you ever tasted pandan?

You will need: 2 cups young coconut strands (fresh or frozen, thawed), 1 packet green gelatin or agar, 1 tsp pandan extract, 1 cup small cooked tapioca pearls, 1 cup all purpose cream or heavy cream, 1/2 cup sweetened condensed milk.

How to make it: 1. Make the gelatin with the pandan extract and let it set. 2. Cut it into small cubes. 3. Mix the cream and condensed milk in a large bowl. 4. Fold in the coconut, gelatin cubes and tapioca. 5. Cover and chill at least 4 hours. 6. Serve very cold.

Turon, Banana Lumpia for Dessert

End where you started: with lumpia. Turon is the sweet version, a slice of banana and jackfruit rolled in a wrapper with brown sugar and fried until the sugar turns into a crunchy caramel shell. It is the perfect finale to an Olivia Rodrigo lumpia Thanksgiving. Serve them warm with a scoop of vanilla ice cream. Which of these dishes would you add to your table?

You will need: 6 ripe saba bananas or 3 firm regular bananas, 1 cup sliced jackfruit (canned, drained, optional), 12 spring roll wrappers, 1 cup brown sugar, oil for frying, vanilla ice cream to serve.

How to make it: 1. Cut the bananas in half the long way. 2. Roll each piece in brown sugar. 3. Place on a wrapper with a strip of jackfruit, fold in the sides and roll tightly, sealing with water. 4. Heat 1 inch of oil to 350 F. 5. Sprinkle a little brown sugar into the oil and fry the turon 3 to 4 minutes, turning, until the sugar coats them. 6. Drain on a rack and serve warm.