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.
LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
Steps:
- Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
- 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.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 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 (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.
More about "lumpia filipino egg roll recipes"
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Ratings 311Calories 65 per servingCategory Filipino Recipes
- 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.
LUMPIA RECIPE - PANLASANGPINOY.COM
From panlasangpinoy.com
5/5 (8)Total Time 25 minsCategory Appetizer
- Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
HOW TO MAKE LUMPIA SHANGHAI, THE FILIPINO EGG ROLLS …
From thetakeout.com
Estimated Reading Time 3 mins
LUMPIANG GULAY (VEGETABLE EGG ROLL RECIPE)
From panlasangpinoy.com
LUMPIANG SHANGHAI – FILIPINO SPRING ROLLS (LUMPIA)
From kitchenconfidante.com
LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS)
From hungryhuy.com
EASY FILIPINO LUMPIA RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
EGG ROLL BOWL (FILIPINO LUMPIA BOWL: LUMPIANG HUBAD)
From kitchenconfidante.com
LUMPIA (FILIPINO EGG ROLLS) - ZESTUOUS
From zestuous.com
BEST LUMPIA RECIPE (AUTHENTIC FILIPINO RECIPE) - A GIRL WORTH SAVING
From agirlworthsaving.net
FILIPINO LUMPIA RECIPE - IZZYCOOKING
From izzycooking.com
LUMPIA: HOW TO MAKE FILIPINO-STYLE EGG ROLLS | SKILLSHARE BLOG
From skillshare.com
FILIPINO LUMPIA RECIPE HOW TO MAKE FILIPINO EGG ROLLS
From urbanblisslife.com
LUMPIA RECIPE | HOW TO MAKE FILIPINO LUMPIA WITH EGG ROLL …
From youtube.com
LUMPIA - FILIPINO EGG ROLLS - SAVVY NANA
From savvynana.com
HOMEMADE LUMPIA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LUMPIA (FILIPINO EGG ROLLS) RECIPE ON FOOD52
From food52.com
PHILIPPINE EMBASSY DEVELOPS OKRA KIMCHI RECIPE WITH KOREAN EXPERT
From koreatimes.co.kr
LUMPIA (FILIPINO EGG ROLLS) - BEST OF THE BEST RECIPES
From bestofthebest-recipes.com
You'll also love