Easy and Delicious Lumpia Recipe (2024)

FAQs

What is lumpia filling made of? ›

They're made with paper-thin lumpia wrappers and filled with a savory mixture of ground pork, cabbage, and other vegetables. Serve lumpia as a side dish or appetizer with a sweet chili dipping sauce. Did you know you can make restaurant-worthy lumpia in your own home?

Broadly speaking, there are two styles of filling for lumpia: raw and cooked. Some cooks sauté the vegetables and meat before rolling them into the wrappers, while others merely mix the components together before filling the lumpia, allowing the meat mixture to cook during the frying process.

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.

If the oil isn't hot enough, the lumpia will get soggy and fall apart. Additionally, if the oil is too hot, the wrapper will cook, but the filling will not! To make the lumpia wrapping process as seamless as possible, set up a station. Take the wrappers out of the package and separate them by gently pulling them apart.

Use Thin Wrappers: Choose thin spring roll wrappers. Thicker wrappers may not get as crispy when fried. Proper Rolling Technique: Roll the lumpia tightly, ensuring there are no air pockets inside. This helps the lumpia cook evenly and become crispy.

Filipinos love Lumpia because it is a delicious dish that can be served as an appetizer, main course or snack. It has a light and crunchy wrapper with savory meat filling inside.

There's no need to defrost before frying.

Lumpia Cooking Instructions

If you can plan ahead, we suggest pulling them from the freezer an hour before cooking. This will allow them to thaw a little bit, but it is not necessary.

You can pan fry, deep fry or even bake your frozen lumpia! Best of all, there's no need to thaw before cooking.

It literally means "wet spring roll", or often translated as "fresh spring roll" which means spring roll without frying. It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco (another Hokkien word for salted soybeans) sauce.

Can you roll lumpia the night before? ›

The lumpia can be also be assembled up to 1 day ahead and refrigerated wrapped tightly in plastic wrap, or frozen solid and then stored in a ziptop bag for up to 2 months. Fry frozen lumpia directly from frozen for about the same amount of time.

An egg roll is typically heavily stuffed with cabbage, meat, and/or other veggies and has a thick wrapper made of wheat and eggs. Lumpia, on the other hand, have a thinner and more delicate wrapping.

Always make sure you are cooking it to an internal temperature of 165° F. Deep frying lumpia is the quickest and easiest method. Pre-heat fryer to 350°F and cook until golden brown and the inside temperature reads 165° F. Usually takes around 5 minutes.

Although spring rolls and lumpia are similar, they are not the same. Lumpia are usually longer and skinner than spring rolls. Besides the shape, spring rolls from Chinese restaurants are usually vegetarian, while lumpia, lumpian shanghai specifically (this version), is mostly meat.

For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic ingredients (and it may use rice flour). This essentially turns it into a thin egg crêpe. It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water.

Lumpia was passed on to the Philippines by Chinese settlers from Fujian China, it has a basic resemblance to Chinese egg rolls. The wrappers for Lumpia Shanghai tend to be thinner than the traditional Chinese spring roll wrappers. Lumpia Shanghai also tends to be longer while spring rolls are fatter.

Place a tablespoon-sized amount of filling about ½ inch from short side of lumpia wrapper. Shape the filling into a log the same size as the width of the wrapper. Fold the wrapper up and over the filling and tightly roll it up to within ½ inch of the end. Dip finger in water and moisten edge of wrapper before sealing.