LUMPIA (FILIPINO SPRING ROLLS)
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
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)
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
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
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
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
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
LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)
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
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
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
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 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
FILIPINO CHICKEN LUMPIA
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
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
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
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.
More about "filipino lumpia wrappers food"
FRESH LUMPIA RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Reviews 2Estimated Reading Time 2 mins
EASY FILIPINO LUMPIA RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
5/5 (3)Calories 93 per servingCategory Appetizers
FILIPINO | PINOY RECIPES: FRESH LUMPIA (FILIPINO STYLE)
From filipinopinoyrecipes.blogspot.com
BEST LUMPIA WRAPPERS FILIPINO 2022 WHERE TO BUY ...
From filipinofood.org
FILIPINO LUMPIA - RECIPES - FAXO
From faxo.com
LUMPIA WRAPPER - CREPE FOR FRESH LUMPIA
From filipino-food-recipes.com
FILIPINO LUMPIA RECIPE HOW TO MAKE FILIPINO EGG ROLLS
From urbanblisslife.com
Ratings 6Servings 20Cuisine Asian, FilipinoCategory Appetizer, Entree, Side Dish
- In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, Shitake mushrooms, salt, pepper, soy sauce, and sauté until the beef is browned.
- Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots and simmer for 5-10 minutes. Add the green beans, cabbage and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and add the bean sprouts or jicama. Drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
- Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag, or under moist towel. Do not allow them to dry out and become brittle.
- Place 1 full tablespoon of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.
LUMPIANG UBOD WITH HOMEMADE WRAPPER RECIPE | AMIABLE FOODS
From amiablefoods.com
Cuisine FilipinoTotal Time 50 minsCategory Appetizer, Side Dish
- Heat oil in a medium pot over medium heat. Sauté onion and garlic then add ground beef until lightly browned.
- In a saucepan, add water, soy sauce, brown sugar, garlic, and ground black pepper. Bring to a boil until sugar granules dissolves.
- To make the batter: crack 2 eggs in a bowl. Beat the eggs then add water then beat again to incorporate. Tip in the flour and mix until no traces are left.
- Lay a lumpia wrapper on a clean flat surface. Place lettuce leaf near the top part of the wrapper. Scoop 2 - 3 tbsp (or depending on your preference) of ubod filling and place in the center of the wrapper.
LUMPIA WRAPPERS - SPRING ROLL WRAPPERS (VIDEO) | CHEF LOLA ...
From cheflolaskitchen.com
Ratings 25Calories 60 per servingCategory Appetizer, Snack
- Gradually add the water while mixing simultaneously until a soft and viscous batter is formed, now work the batter by lifting it and slamming it on the bowl
- After doing this for some minutes you will see the dough hold in a rope when you lift it (please see video above for this). At this point, the batter is well done.
HOW TO MAKE FILIPINO LUMPIA - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.4/5 (7)Total Time 40 minsCategory Main CourseCalories 312 per serving
- Combine all ingredients except for the eggs in a bowl, and mix with your hands. (per Irene, this way it is with love!) After it's all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
- 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 according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
- In a small sauce pan, heat about 2 inches of oil over medium high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice. Enjoy!
THE HISTORY OF LUMPIA: A FILIPINO FOOD FAVORITE ...
From connect2local.com
Author Plantation GrindzPhone (808) 873-3663Location 70 Lono Ave, Kahului, 96732, HI
FILIPINO LUMPIA (LUMPIANG SHANGHAI) | LOVE & FOOD FOREVA
From loveandfoodforeva.com
Servings 40Total Time 2 hrs
FILIPINO LUMPIA WRAPPER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.7/5 Category Appetizers And Snacks, Wraps And RollsServings 30Total Time 1 hr 10 mins
LUMPIA WRAPPERS NEAR ME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 12Calories 44 per servingTotal Time 45 mins
LUMPIA WRAPPER - CREPE FOR FRESH LUMPIA - PINTEREST
From pinterest.ca
Estimated Reading Time 1 min
FILIPINO LUMPIA | FOODS PASSION
From foodspassion.com
LUMPA-STUFFED WRAPPERS (LUMPIA LABONG) RECIPE, FILIPINO ...
From filipinorecipes.org
FILIPINO LUMPIA WRAPPERS RECIPES
From tfrecipes.com
LUMPIA: THE FILIPINO EGGROLL | I ::HEART:: FOOD N DRINK
From iheartfoodndrink.wordpress.com
AUTHENTIC LUMPIA RECIPE (FILIPINO EGG ROLLS) - DELISHABLY
From delishably.com
MENLO LUMPIA WRAPPER-FFS-0376
From filipinofoodshop.com
FILIPINO LUMPIA RECIPES
From filipino-food-recipes.com
10 BEST LUMPIA WRAPPER DESSERT RECIPES | YUMMLY
From yummly.com
10 BEST FILIPINO LUMPIA SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
EDEN CHEESE LUMPIA STICKS | GROCERYFILIPINO.COM
From groceryfilipino.com
LUMPIA RECIPE, FILIPINO RECIPES | FILIPINO RECIPES
From filipinorecipes.org
THE FILIPINO FOOD CHANNEL CORNED BEEF LUMPIA | SEAFOOD ...
From seafoodcity.com
LUMPIA | VEGAN FILIPINO FOOD
From veganfilipinofood.com
FILIPINO RECIPE: FRIED LUMPIA
From groups.google.com
LUMPIA WRAPPERS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LUMPIA (FILIPINO EGG ROLLS) : TASTYFOOD
From reddit.com
BEST LUMPIA WRAPPERS FILIPINO FOOD 2022 WHERE TO BUY ...
From filipinofood.org
FILIPINO LUMPIA WRAPPERS- TFRECIPES
From tfrecipes.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