BAKED LUMPIA ROLLS
These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!
Provided by Diana Adcock
Categories Pork
Time 35m
Yield 60 rolls, or so, 15 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
- Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
- I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
- Roll, brush ends with beaten egg and finish the roll to seal.
- Place seam side down on a cookie sheet and repeat until done.
- Bake in a preheated 450 degree oven, turning once for around 20 minutes.
- They should be cooked through and the wrappers are golden brown.
- Serve hot.
- You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
- To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
- Dipping sauce----------------.
- In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
- Stir over high heat until sugar dissolves.
- Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
- Remove from heat and stir in ginger.
- Makes 2/3 cup and you can double.
Nutrition Facts : Calories 128.2, Fat 6.8, SaturatedFat 2.5, Cholesterol 34.2, Sodium 96.2, Carbohydrate 10.2, Fiber 1.1, Sugar 5.3, Protein 6.5
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
HOMEMADE LUMPIA RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce
Provided by Katie Aubin
Categories Sides
Yield 10 servings
Number Of Ingredients 16
Steps:
- Make the filling: Heat the oil in a medium pan over medium-high heat.
- Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
- Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
LUMPIA
Steps:
- Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
- To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
- Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
- In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
- Mix together all ingredients.
LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
LUMPIA
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Provided by Leah Cohen
Categories Philippines Ground Beef Pork Fry Appetizer Side
Yield 15 pieces
Number Of Ingredients 17
Steps:
- Put the beef and pork in a large bowl and gently mix to combine.
- Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
- Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
- Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
- Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.
BAKED LUMPIA DIPPING SAUCE
Make and share this Baked Lumpia Dipping Sauce recipe from Food.com.
Provided by foodart
Categories Filipino
Time 10m
Yield 1 cups
Number Of Ingredients 6
Steps:
- Combine the ingredients in a mixing bowl and set aside for an hour before use.
Nutrition Facts : Calories 210.3, Fat 0.3, SaturatedFat 0.1, Sodium 8062.4, Carbohydrate 28.5, Fiber 2.4, Sugar 16.8, Protein 16.3
More about "baked lumpia food"
BAKED FILIPINO LUMPIA - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Reviews 40Estimated Reading Time 3 mins
- Combine everything except the eggs, oil and wrappers in a large bowl, and mix together with your hands. After everything is mixed together, cover it and let it sit in the fridge for at least an hour or as much as 24 hours before making the rolls.
- Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
- Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them up into little tubes and seal the edges by dipping a finger into the eggs and then running it along the seam of the wrapper.
- Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown. (I filled two baking sheets with the rolls and rotated the pans in the oven after I turned the rolls over.) Serve with sweet and sour dipping sauce of your choice. Enjoy!
THE BEST VEGAN LUMPIA - COOK WITH CANDY
From cookwithcandy.com
YOUR PARTY NEEDS OUR BEST FILIPINO LUMPIA RECIPES
From allrecipes.com
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA …
From rasamalaysia.com
HOW TO MAKE AND COOK LUMPIA (FILIPINO FRIED SPRING …
From asian-recipe.com
HOW TO COOK FROZEN LUMPIA - LEAFTV
From leaf.tv
FRESH LUMPIA RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
10 BEST FILIPINO VEGETABLE LUMPIA RECIPES | YUMMLY
From yummly.com
FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE - LIFE'S …
From lifesambrosia.com
HOW TO MAKE LUMPIA NOW SO YOU CAN EAT THEM ANYTIME
From epicurious.com
EASY FILIPINO LUMPIA RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
EASY FILIPINO LUMPIA RECIPE - FOOD REPUBLIC
From foodrepublic.com
LUMPIA, BAKED FILIPINO EGGROLL - HEALTHYBEAT
From healthybeat.com
Servings 4Total Time 30 minsEstimated Reading Time 1 minCalories 331 per serving
HAWAIIAN STYLE LUMPIA RECIPE - ONO HAWAIIAN RECIPES
From onohawaiianrecipes.com
FILIPINO LUMPIA SKILLET - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BAKED LUMPIA ROLLS - DAIRY FREE RECIPES
From fooddiez.com
LUMPIA SHANGHAI - THE SPRUCE EATS
From thespruceeats.com
BEGINNER'S GUIDE TO MAKING FILIPINO LUMPIA - YUMMLY
From yummly.com
BAKED LUMPIA SHANGHAI WITH SPICY PASSION FRUIT DIPPING SAUCE
From thejoyfulfoodie.com
DYNAMITE LUMPIA RECIPE | KITCHN
From thekitchn.com
DYNAMITE LUMPIA WITH GROUND PORK FILLING - KAWALING PINOY
From kawalingpinoy.com
COOKING LUMPIA IN OVEN - THERESCIPES.INFO - THERECIPES
From therecipes.info
PANLASANG PINOY - YOUR TOP SOURCE OF FILIPINO RECIPES
LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS) - HUNGRY HUY
From hungryhuy.com
LUMPIA IS THE BEST FINGER FOOD FOR ANY OCCASION
From yummy.ph
AUTHENTIC LUMPIA RECIPE (FILIPINO EGG ROLLS) - DELISHABLY
From delishably.com
LUMPIA - RECIPES, PARTY FOOD, COOKING GUIDES, DINNER IDEAS
From delish.com
BAKED BANANA LUMPIA RECIPE - FOOD NEWS
From foodnewsnews.com
LUMPIA SHANGHAI WITH CARROTS, GROUND BEEF, AND GROUND PORK - CTV
From more.ctv.ca
HOW TO COOK FROZEN LUMPIA – BEST COOKING TIPS FOR LUMPIA
From bourbono.com
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - KAWALING PINOY
From kawalingpinoy.com
BAKED LUMPIA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FILIPINO VEGETABLE LUMPIA RECIPE (LUMPIANG GULAY)
From theodehlicious.com
LUMPIA - ASIAN FOOD RECIPES - RECIPE FLOW
From recipeflow.com
HOW TO COOK PERFECTLY CRISPY LUMPIA IN AN AIR FRYER | GMA
From goodmorningamerica.com
DINNER: BAKED LUMPIA ROLLS - SEATTLEPI.COM
From seattlepi.com
LUMPIA SHANGHAI (FILIPINO SPRING ROLLS) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
VEGAN BAKED LUMPIA SHANGHAI (OVEN/AIR FRYER) - MY PLANTIFUL …
From myplantifulcooking.com
LUMPIA FOOD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LUMPIA | VEGAN FILIPINO FOOD
From veganfilipinofood.com
BAKED LUMPIA ROLLS RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love