Lumpia Food

LUMPIA (FILIPINO SPRING ROLLS)

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).

TRADITIONAL FILIPINO LUMPIA

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.

FILIPINO LUMPIA

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.

HOMEMADE LUMPIA RECIPE BY TASTY

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!

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

LUMPIA SHANGHAI

Steps:

• Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
• Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
• In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
• Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

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 sour or vinegar and garlic dipping sauce.
• Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
• Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

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

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.

LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY

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!

EASY FILIPINO LUMPIA RECIPE

Steps:

• Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
• TO ASSEMBLE:.
• Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. Place a heaping 2 to 3 tablespoon of the filling diagonally near the one corner of the wrapper - leaving 1 1/2 inch space on each corner. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers. You can cook the lumpia right away or you can freeze them. I usually line the lumpia with an inch distance from each other on a cookie sheet and freeze them then when they are hard, put them together in a zip loc. It will prevent the lumpia from sticking to each other. You do not need to thaw the lumpia when you are ready to cook them.Cook 3 to 4 pieces at a time by deep frying. Make sure to cook it in medium fire and that it is cook through in the inside. Sometimes, I have to re cook the Lumpia because of this.