• 1 cup tinapa, flaked
  • 1 cup DOLE Crushed Pineapple, drained, with syrup set aside
  • 1 cup vegetable oil
  • 1 tbsp garlic, finely chopped
  • 2 tbsps onion, finely chopped
  • 1 cup sotanghon noodles soaked in water for 15 minutes then drained
  • 12 pcs lumpia wrapper, medium size
  • Salt and pepper to taste


  1. Place a pan over high heat and pour enough oil for sautéing.
  2. Add onions and garlic, sauté until cooked.
  3. Add tinapa flakes and cook for a few seconds.
  4. Add sotanghon noodles and DOLE Crushed Pineapple syrup.
  5. Simmer until the noodles are tender and DOLE Crushed Pineapple syrup has evaporated.
  6. Season with salt and pepper. Remove from heat and set aside.
  7. Place a tablespoon of the tinapa and sotanghon mixture on a lumpia wrapper.
  8. Add a teaspoon of DOLE Crushed Pineapple. Roll and seal the edges with a dab of cold water.
  9. Heat up remaining oil in a pan. Fry the lumpia in small batches until golden brown. Serve immediately.