LUMPIA
Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you can make a bunch ahead and freeze them either before or after frying.
Provided by Jet Tila
Time 1h25m
Yield 30 rolls
Number Of Ingredients 16
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.
CLASSIC EASY LUMPIA (PHILLIPINO EGGROLL)
With a light crunchy outside, the wrappers resemble more of a springroll...but filled with ground beef, shredded potatoes and veggies!
Provided by littleChef84 in Ral
Categories Japanese
Time 1h5m
Yield 1 Lumpia Roll, 60 serving(s)
Number Of Ingredients 9
Steps:
- In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl.
- Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers).
- Pour all shredded vegetables into meat and mix all ingredients together.
- set aside a sheet pan to lay your rolled lumpia's.
- lay flat one lumpia wrapper at a time.
- take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper.
- fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside.
- Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve.
- These go well with sweet and sour sauce, soy sauce, or just plain.
- **tips.
- be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them.
- when cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible .
- Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.
Nutrition Facts : Calories 30.1, Fat 1, SaturatedFat 0.4, Cholesterol 11.7, Sodium 18.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 4.3
LUMPIA
A lumpia is a Filipino egg roll. Lumpia are stuffed with all kinds of delicious vegetables and spices.
Provided by mglv
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
- Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
- 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 wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately
Nutrition Facts : Calories 261.9 calories, Carbohydrate 32.4 g, Cholesterol 4 mg, Fat 12.4 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 391.3 mg, Sugar 2.1 g
EASY FILIPINO LUMPIA RECIPE
Basic Filipino Lumpia Recipe -There are so many ways in cooking and making lumpia, but I will share with you a lumpia recipe which is pretty much a base recipe for your lumpia. You can customize this recipe according to your liking. You can add, shrimp, add shredded cabbage, spinach and bean sprouts ( my most favorite) or change the meat into ground turkey or ground pork
Provided by candidshot2000
Categories Asian
Time 1h5m
Yield 50 pieces of lumpia, 50 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 46.6, Fat 3.3, SaturatedFat 1.1, Cholesterol 12.3, Sodium 14.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 3.4
LUMPIA (PHILIPPINE EGG ROLLS FROM SCRATCH)
Make and share this Lumpia (philippine Egg Rolls from Scratch) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 45 Eggrolls
Number Of Ingredients 24
Steps:
- Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
- Batter should be about the consistency of a crepe batter.
- Add a little water if it is too thick.
- If the batter thickens as it sits, you may have to add more water.
- Heat a 6" crepe pan and wipe out with lightly oiled wax paper.
- Pour on batter quickly to cover the bottom.
- Pour off excess.
- Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
- Remove and place on clean, dry surface.
- Repeat, oiling pan each time.
- Do not stack doilies on top of each other until each has cooled.
- Before filling, put off excess batter to make a perfect circle.
- Filling: Cook pork or beef in a large skillet until pinkness is gone.
- Drain off grease.
- Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
- Stir in remaining ingredients except the egg white and oil.
- Mix well.
- Cook until bean sprouts are limp.
- Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
- Use about 1 heaping teaspoon for each doily.
- Place filling near one side.
- Roll doily over filling a couple of times; fold in sides and roll up tightly.
- Seal flap with a little egg white.
- Deep fry in corn oil heated to about 375F degrees, until rolls are golden.
- Drain thoroughly on paper towels and serve with sauce.
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.
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- 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.
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