Filipino Lumpia Wrappers Food

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LUMPIA (FILIPINO SPRING ROLLS)



Lumpia (Filipino Spring Rolls) image

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Provided by Rasa Malaysia

Categories     Filipino Recipes

Time 40m

Number Of Ingredients 9

1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used) (25 sheets)
2 lbs. (1 kg) ground pork
5 cloves garlic, peeled and minced
1 inch (2 cm) ginger, peeled and minced
3 tablespoons soy sauce
1/2 teaspoon chicken bouillon powder, optional
2 eggs, lightly beaten
1/2 teaspoon ground black pepper
6 oz. (170 g) cabbage, thinly sliced

Steps:

  • Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
  • Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
  • Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
  • Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
  • At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
  • To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
  • Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

Nutrition Facts : Calories 65 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 83 milligrams sodium, Sugar 1 grams sugar

LUMPIA (FILIPINO EGG ROLL)



Lumpia (Filipino Egg Roll) image

Many years ago, when we lived in San Diego the first time, a friend of ours from the Philippines gave me her recipe for lumpia. When Evelyn made it, it would melt in your mouth. I've yet to master that experience with my lumpia, but it's coming along. This is the best recipe by far - and the only ones my family will eat. Enjoy!

Provided by Color Guard Mom

Categories     Lunch/Snacks

Time 48m

Yield 20-30 rolls, 10-12 serving(s)

Number Of Ingredients 11

1 (20 count) package lumpia skins (or egg roll wrappers)
1/2 lb ground beef
1/2 lb ground pork
1 cup green onion, minced
1 cup carrot, minced
1 cup celery, minced (same as above)
1 egg, beaten
4 tablespoons soy sauce
1/2 teaspoon ground pepper
1/4 cup flour
1/4 cup water

Steps:

  • Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
  • Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
  • Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
  • Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
  • After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
  • Serve with sweet and sour sauce.
  • Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

FILIPINO LUMPIA



Filipino Lumpia image

My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.

Provided by Jen

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package lumpia wrappers
1 pound ground beef
½ pound ground pork
⅓ cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped carrot
1 quart oil for frying

Steps:

  • Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
  • In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
  • Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
  • You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 30.6 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 60.4 mg, Sugar 1.3 g

TRADITIONAL FILIPINO LUMPIA



Traditional Filipino Lumpia image

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

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

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

LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)



Lumpia Shanghai (Crispy Filipino Spring Rolls) image

You can't say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you'll be one step closer to tasting those crunchy little egg rolls.

Provided by Huy Vu

Categories     Appetizer

Time 45m

Number Of Ingredients 10

10 spring roll wrappers
1 egg
neutral cooking oil (for frying)
1 lb ground pork
3 tbsp garlic (minced)
4 tbsp carrot (minced)
2 tbsp yellow onion (minced)
2 tbsp light soy sauce
¼ tsp ground pepper
1 tsp salt

Steps:

  • Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.
  • Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.
  • Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.
  • Use your hands to form the filling into a log shape.
  • Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.
  • At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.
  • Finish rolling it upwards and seal the roll tightly.
  • Using scissors or a knife, cut the roll into three pieces, about three inches long each.
  • In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.
  • Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.
  • Remove them from the oil and place on a paper towel and rack to remove excess oil.
  • Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

Nutrition Facts : Calories 45.7 kcal, Carbohydrate 0.9 g, Protein 3 g, Fat 3.4 g, SaturatedFat 1.2 g, Cholesterol 16.3 mg, Sodium 157.8 mg, Fiber 0.1 g, Sugar 0.2 g, ServingSize 1 serving

FILIPINO LUMPIA WRAPPERS



Filipino Lumpia Wrappers image

Make and share this Filipino Lumpia Wrappers recipe from Food.com.

Provided by bmxmama

Categories     Polynesian

Time 45m

Yield 12 serving(s)

Number Of Ingredients 3

1 cup flour
1 egg
1 cup water

Steps:

  • Mix until smooth.
  • Lightly grease heated pan.
  • Brush mix in heated pan.
  • Lift carefully when dough begins to come away from pan.
  • And set on cooling rack.
  • Wrappers should be thin enough to be cooked on one side.
  • You can also use a crepe pan to make this easier.

LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY



Lumpia (Lumpiang Shanghai) Recipe by Tasty image

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

2 small carrots, peeled and cut into 1-inch (2.54 cm) pieces
1 small sweet onion, quartered
1 water chestnut
1 lb ground pork
3 green onions, thinly sliced
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Maggi seasoning
1 teaspoon sugar
1 ½ teaspoons freshly ground black pepper
1 large egg, lightly beaten
1 package Filipino lumpia wrappers, thawed (preferably Pamana or Tropics brand)
2 tablespoons all purpose flour
2 tablespoons water
canola oil, for frying
Banana ketchup, sweet chili sauce, or sweet and sour sauce, for serving

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

FILIPINO CHICKEN LUMPIA



Filipino Chicken Lumpia image

These delicious mouth-watering chicken spring rolls are usually served as an appetizer or finger food from small get-togethers or large events. You can also serve them as a main dish as they are always popular.

Provided by Eatph.com

Categories     Appetizer Recipes

Time 22m

Number Of Ingredients 11

750 grams ground chicken
1 teaspoon salt
1 teaspoon pepper
½ cup carrots (chopped)
1 cup onions (chopped)
1 large egg
1 tablespoon sesame oil
1 tablespoon oyster sauce
11 - 12 medium-sized lumpia wrappers
1 - 2 tablespoons water
Enough oil for frying

Steps:

  • Mix together ground chicken, salt and pepper.
  • Add carrots, onions, egg, sesame oil, and oyster sauce.
  • Place 2 to 3 tablespoons of filling at one end of the lumpia wrapper.
  • Roll till the middle.
  • Fold the sides inwards.
  • Fold till the end.
  • Wet the edges with water to seal.
  • In a pan at medium heat, add enough oil to submerge the lumpia halfway.
  • Fry each side of the lumpia for 5 -7 minutes each or till golden.
  • Place these on a rack or kitchen towel to remove the excess oil.
  • Serve it with sweet and sour sauce, over rice or as a side dish.

Nutrition Facts : Calories 460 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 38 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 991 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

FILIPINO LUMPIA



Filipino Lumpia image

I like to serve this with Pancit (main dish). I also like to have a dipping sauce with it such as duck sauce or sweet and sour sauce. There are variations to these, you can make them with vegetables only or with small shrimp.

Provided by Sue Faccone

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 10

1 lb pork, ground
2 clove garlic
1/2 c chopped onion
1/2 c minced carrots
1/2 c green onions
1 c shredded cabbage
2 c cooking oil
1 pkg wonton wrappers
1 Tbsp salt. pepper, garlic powder, onion powder
1 Tbsp soy sauce

Steps:

  • 1. 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
  • 2. 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.
  • 3. 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.

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From filipinofoodshop.com


FILIPINO LUMPIA RECIPES
Filipino Lumpia Recipes Lumpiang Shanghai, Lumpiang Sariwa, Lumpiang Hubad, Veggie Lumpia, Turon, Cheese Lumpia, Lumpiang Togue, Lumpiang Gulay, Lumpiang Ubod, Mango Turon, Dynamite Sticks Lumpia is what we, Filipinos call our Spring Rolls or Egg Rolls - filling vary from savory to sweet, from different veggies, ground meat, to bananas and cheese
From filipino-food-recipes.com


10 BEST LUMPIA WRAPPER DESSERT RECIPES | YUMMLY
Lumpia Wrapper Dessert Recipes. 5,974 suggested recipes. Vegan Turon! A Filipino Dessert filled with Plantains, Jackfruit, and Coconut Sugar Living Food Love. lumpia wrappers, plantains, coconut sugar, water, coconut oil and 1 more.
From yummly.com


10 BEST FILIPINO LUMPIA SAUCE RECIPES - FOOD NEWS
See more ideas about lumpia, filipino recipes, cooking recipes. Ingredients: 1 lb ground beef 2 cloves garlic 1 large onion 1 can (8 oz.) water chestnuts, slivered 2 pkgs (10 oz. size) chop suey vegetables. 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon patis 2 tablespoons flour 1/4 cup water 40 lumpia wrappers deep fat for frying 3 cloves garlic, minced 1/4 cup vinegar 1/8 …
From foodnewsnews.com


EDEN CHEESE LUMPIA STICKS | GROCERYFILIPINO.COM
Eden Cheese Lumpia or popularly known as Cheese Sticks. Unfortunately, the pack of ground pork and vegetables I had in the freezer was rock solid, and I was too eager for a quick fix. I searched my fridge for anything remotely close to a protein I can wrap in lumpia wrappers, and there it was. I found a left over block of Eden cheese staring back at me amidst the …
From groceryfilipino.com


LUMPIA RECIPE, FILIPINO RECIPES | FILIPINO RECIPES
Similar Filipino recipes: Merienda Recipes. 2 lbs Ground pork meat 1 pkg Lumpia wrappers 1/2 lb Finely chopped onions 1/2 lb Finely chopped carrots- Vegetable oil (as needed) 1 cup Raisins 2 Eggs 1 tsp Salt. 1 tsp Freshly ground pepper. Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers. Deep fry the Lumpia in ...
From filipinorecipes.org


THE FILIPINO FOOD CHANNEL CORNED BEEF LUMPIA | SEAFOOD ...
Remove lumpia wrappers from their packaging. Cover with a moistened paper towel. (This keeps them from drying out while wrapping.) Take one lumpia wrapper and lay it flat on a platter. Place a scoop of the corned beef mixture in the middle of the wrapper. Spread it out horizontally into a row. Roll the wrapper tightly to form a lumpia.
From seafoodcity.com


LUMPIA | VEGAN FILIPINO FOOD
Lumpia is a popular mainstay at Filipinx food gatherings and special occasions. Golden, crisp and in a fun bite-size, they’re the perfect appetizer or snack! Recipe by: Jennifer Agliam Doria Photos by: Erika Galera. Ingredients. 2 packages vegan-friendly lumpia wrapper; 1 tablespoon coconut oil (or other neutral tasting oil) 1 pound white mushrooms (or a ground veggie crumble …
From veganfilipinofood.com


FILIPINO RECIPE: FRIED LUMPIA
Filipino lumpia wrappers, made from flour and water (vs. the Chinese one that also includes egg), can be found in the frozen section of Asian groceries carrying Filipino goods. If you can't find it, go ahead and use Chinese spring roll wrappers, but note the results will NOT be the same. To use Filipino wrappers, defrost them and separate them gently. When …
From groups.google.com


LUMPIA WRAPPERS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
best www.food.com. Filipino Lumpia Wrappers. Recipe by bmxmama. If you can't find a Filipino store to get wrappers..you can make your own. From AlohaWorldc.com. MAKE IT SHINE! ADD YOUR … 373 People Used More Info ›› Visit site > Fresh Lumpia Sariwa Wrappers Recipe Recipe | Epicurious new www.epicurious.com. 2. Heat an 8- or 10-inch nonstick skillet …
From therecipes.info


LUMPIA (FILIPINO EGG ROLLS) : TASTYFOOD
Place a lumpia wrapper on a clean and sturdy surface. Just before the midpoint of the round wrapper, closest to you, place a finger's-width amount of filling along the diameter - leaving about an inch from either side. Fold in both sides at the filling's ends, then fold the bottom of the wrapper over the length of the filling. Roll tightly to the width of the filling - halfway to the end …
From reddit.com


BEST LUMPIA WRAPPERS FILIPINO FOOD 2022 WHERE TO BUY ...
Many people have used the lumpia wrappers filipino food previously, so you can benefit from what they have to say regarding this product. Keep reading this informative article in order to learn more about lumpia wrappers filipino food. Best Lumpia Wrappers Filipino Food Reviews. To assist you, we have collected a number of useful items that may help you make a well …
From filipinofood.org


FILIPINO LUMPIA WRAPPERS- TFRECIPES
FILIPINO LUMPIA WRAPPERS. Make and share this Filipino Lumpia Wrappers recipe from Food.com. Recipe From food.com. Provided by bmxmama. Time 45m. Yield 12 serving(s) Steps: Mix until smooth. Lightly grease heated pan. Brush mix in heated pan. Lift carefully when dough begins to come away from pan. And set on cooling rack.
From tfrecipes.com


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