Easy and Delicious Lumpia Recipe (2024)

FAQs

What is authentic lumpia 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?

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches. Do not overcrowd the wok or skillet, or it will bring down the oil temperature. In Asian homes, a wok is the common vessel for deep-frying.

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.

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.

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.

Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy. Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy.

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. Just follow the following instructions below & then enjoy your Lumpia!

Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

Unlike Semarang style lumpia that uses bamboo shoots and minced chicken, Bandung style lumpia filling uses julienned jicama, beansprout, scallion, garlic, chili, and scrambled egg, with palm sugar sauce.

What kind of wrappers do you use for lumpia? ›

Lumpia wrappers are the Filipino version of spring roll wrappers. Both are thin and delicate yet sturdy enough to contain a variety of fillings. But a standard lumpia wrapper recipe uses flour instead of rice. They are circular like French crepes rather than squares or rectangles.

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.

Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, fry the lumpia in batches, turning occasionally, until the wrappers are golden brown and the filling is cooked, about 8 minutes.

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.

They are made from just four simple ingredients. Flour, cornstarch, Water, and Salt. These ingredients are combined to form an extremely wet and viscous dough.

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.

Types of lumpia

I believe lumpia fall into three distinct categories: Shanghai, prito, and sariwa. The most recognizable lumpia Shanghai are skinny, open-ended cigarillos or stubby tubes as short as your thumb. They are filled with ground proteins like pork and/or shrimp with aromatics, all bound together with egg.

Lumpia Wrappers

Lumpia are a Filipino-style version of spring rolls. Typically made from flour, cornstarch, and water, lumpia wrappers are thin and delicate, but strong enough to hold fillings. You can serve either serve lumpia fresh or fried.