lumpia

Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.

Lumpia Recipe

lumpia wrapper

cooking oil

lbs pork

onion (minced)

carrots (minced)

garlic powder

black pepper

parsley (chopped)

salt

sesame oil

eggs

Combine all filling ingredients in a bowl. Mix well.

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.

Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.

Remove from the pot. Let excess oil drip. Serve. Share and enjoy

https://www.youtube.com/watch?v=BIarUjm4U-0

This is a remake video of our very first lumpia recipe. This is an easy and basic version intended for beginners. Follow the step-by-step procedure to achieve the same result. 

You may also want to watch our other lumpia versions:

Lumpiang Shanghai https://youtu.be/Xm7kzBzXNzQ 
Noche Buena Lumpia https://youtu.be/pHi-o8Y41lQ
Fish Lumpia https://youtu.be/pe4dwAGhOcU

Here are the ingredients for this recipe:

1 1/2 lbs ground pork
2 pieces onion, minced
2 pieces carrots, minced
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 cup parsley, chopped
1 1/2 teaspoons salt
1 tablespoon sesame oil
2 eggs
50 pieces lumpia wrapper
3 cups cooking oil

Visit https://panlasangpinoy.com for more recipes

Panlasang Pinoy Lumpia Recipe Remake - Makeover of Oldest Lumpia Video

“Lumpia” or spring roll is a staple in Filipino cuisine. There are different variations like Lumpiang Ubod (Heart of Palm Spring Rolls) and Lumpiang Togue (Beansprout Spring Rolls) but they’re all cooked in the same way by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce. These Lumpiang Gulay are filled with a mix of cabbage and a few other vegetables. I love using cabbage or repolyo in Filipino, because of its crunch and sweet note. These are delicious as a snack or even enjoyed with some rice!

Lumpiang Gulay (Filipino Vegetable Spring Rolls) with Sweet Chili Pink Vinegar

flour spring roll or lumpia wrappers

neutral oil

onion

garlic

(500 grams) shredded cabbage

grams) carrot

g green beans

(80 grams) small red bell pepper, thinly sliced

(80 grams) small green bell pepper, thinly sliced

soy sauce (or

¼ tsp ground pepper

white vinegar

tsp salt

tbsp organic cane sugar (adjust depending on desired sweetness)

tsp crushed black pepper

bird’s eye chili (sliced)

Heat a large pan or wok over medium high heat. Once hot, add in oil then sauté the onion, scallions, and garlic. When cooked, add in the carrots. Sauté for 2 to 3 minutes over high heat until tender. Afterwards, add in the rest of the vegetables and cook over medium high heat. Mix occasionally to ensure the veggies don’t burn and stick to the bottom of the pan.

Add a splash of water to cook down the vegetables, if added. Season with the soy sauce, salt, and pepper. Mix well and cook for another 3-4 minutes over medium heat until cooked through and water from the vegetables have evaporated.

Taste the filling and feel free to adjust the seasoning according to your desired flavours. Turn off the heat and transfer the filling to a bowl. Set the filling aside and leave to cool for a few minutes.

Preparing the Filling

Prepare the wrappers by carefully separating them from one another. Make sure they’ve been thawed and are at room temperature. This way, they’re pliable and won’t easily break. Prepare a small bowl of room temperature water as well.

You can watch the video below on how to wrap spring rolls.

Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water.

*Note: the amount of filling to place in each will depend on the size of your wrappers

Wrapping the Spring Rolls

Heat a deep frying pan over high heat with oil enough to submerge at least half of the spring rolls. Once hot, place a few rolls. Cook over medium high heat. Flip after 2 minutes or until golden brown to cook the other side. Once both sides are golden brown, remove from the oil. Transfer the rolls on a strainer or on a plate lined with some paper towels to drain any excess oil. Do not turn off the heat until all rolls are cooked and have been removed from the pan, to ensure they won’t absorb the oil.

Let cool for a few minutes. Do not cover the spring rolls or stack them on top of one another while still hot, so they stay crispy. Enjoy the rolls while hot and dip in some vinegar!

Cooking the Spring Rolls

You can also bake the flour wrapper spring rolls by brushing the rolls with some oil before placing them on a lined baking tray and baking them in the oven for 40 minutes at 400F, flipping halfway through. They will of course not turn as evenly golden brown and juicy, but still very crispy!

Baking Option

Add the white vinegar, salt, and sugar in a bowl until the sugar is diluted. Add in the rest of the ingredients.

Enjoy as a dipping sauce! You can store this at room temperature in an airtight container for up to 2 weeks (or even longer!). The onions will continue to absorb the flavours and also release its pink colour.

Sweet Chili Pink Vinegar

https://www.youtube.com/watch?v=ejvklk479wY&t=6s

Sharing how I wrap my spring rolls!

I used here two kinds of wrappers, including a gluten-free option! Hope you find this helpful! :)

Full spring rolls recipe here: https://thefoodietakesflight.com/crispy-vegetable-and-mushroom-spring-rolls-vegan-recipe/

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
FACEBOOK: https://www.facebook.com/thefoodietakesflight
PINTEREST: https://www.pinterest.com/thefoodietakesflight/
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #chinese #springrolls #fingerfood

How To Wrap Veggie Spring Rolls  + Gluten-Free Option

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Lumpia (Filipino Spring Rolls)

Lumpia wrappers (Chinese

lbs. pork

garlic,

inch (2cm) ginger, peeled and minced

soy sauce

eggs, lightly beaten

oz (170 grams) cabbage, thinly sliced

Using a serrated knife, cut the square lumpia...

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,...

Combine the pork, cabbage, garlic, ginger, soy sauce, eggs, and 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...

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,...

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...

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...

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...

Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

https://mediavine-res.cloudinary.com/video/upload/cx4heww1uwdjjl12s8km.mp4

Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce

Homemade Lumpia Recipe by Tasty

vegetable oil

yellow onion, minced

carrot,

ginger,

lb pork

oz water chestnuts, 1 can, minced

pepper

green onion, minced

fresh cilantro, minced,

canola oil, for frying

lumpia wrappers, or spring roll wrappers

egg, beaten

sweet chili sauce,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

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.

https://vid.tasty.co/output/92288/landscape_480/1525302170

Shredded vegetables, shrimp and Chinese sausage are wrapped in a crepe and topped with sweet soy sauce and peanuts.

Lumpiang Sariwa Recipe (Fresh Lumpia)

carrot (about 6 ounces)

red bell pepper (about 5 ounces)

green beans

sweet potato (about 7 ounces)

red or green cabbage (5 to 6 ounces)

celery

shallot (about 4 ounces)

cilantro sprigs

oyster sauce

fish sauce

MSG (optional)

Chinese sausage (1 1/2 links)

shrimp

canola oil

cornstarch

sugar

peanuts

lettuce

all-purpose flour

water

Cooking spray

Prepare the following, adding them to the same medium bowl as they are completed: Peel and cut 1 medium carrot into 2 1/2-inch long matchsticks (3/4 cup). Trim 1/2 medium red bell pepper and cut into 2 1/2-inch long matchsticks (1/2 cup). Trim the stem ends from 3 ounces green beans, then cut crosswise on a slight diagonal into 1 1/2-inch long pieces (3/4 cup).

Prepare the following, keeping them separate: Peel and cut 1 medium sweet potato into 2 1/2-inch long matchsticks (1 1/2 cups). Cut 1/8 medium head cabbage into fine shreds (1 1/2 cups). Thinly slice 1 large celery stalk crosswise on a slight diagonal (scant 1 cup). Peel, halve, and thinly slice 1 medium shallot (1/2 cup). Finely chop 2 garlic cloves (1 1/2 teaspoons).

Coarsely chop 2 fresh cilantro sprigs until you have 1 tablespoon. Place in a small bowl. Add 1 tablespoon plus 1 1/2 teaspoons oyster sauce, 1 1/2 teaspoons fish sauce, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon MSG if using.

Trim the ends from 1 1/2 Chinese sausages, then thinly slice crosswise on a slight diagonal. Cut 4 ounces small shrimp in half crosswise, or medium shrimp into 3 pieces.

Heat 1 1/2 tablespoons canola oil in a large high-sided skillet or wok over medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until starting to brown, about 1 1/2 minutes. Add the sausage and shrimp and cook until the shrimp are halfway cooked and starting to turn opaque, about 1 1/2 minutes.

Add the sweet potatoes and cook until al dente (with a slight bite), about 2 minutes. Add the green beans, carrots, and bell pepper and cook until translucent and slightly caramelized, 4 to 5 minutes. Add the cabbage, celery, and cilantro mixture. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Transfer the filling to a large colander or fine-mesh strainer set over a bowl or plate. Let drain and cool to room temperature while you make the sauce and wrappers.

Make the filling: 

Bring 2 cups of the water to a boil in a small saucepan over medium-high heat. Meanwhile, finely chop 3 large garlic cloves (1 tablespoon). Stir the remaining 1/3 cup water and 2 tablespoons cornstarch together in a small bowl until the cornstarch is dissolved.

Add the garlic, 1/2 cup packed brown sugar, and 1/3 cup soy sauce to the boiling water. Simmer for 5 minutes. While whisking constantly, add in the cornstarch mixture and whisk until smooth. Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 3 to 5 minutes. Add 2 teaspoons black pepper and 1 teaspoon kosher salt and whisk to combine. Remove the saucepan from the heat and let cool until warm or room temperature, the sauce will thicken as it cools.  

Make the sauce:

Place 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Place 2 cups cold water, 1/4 cup canola oil, and 2 large eggs in a large bowl and whisk until combined.

While whisking constantly, slowly add the flour mixture into the egg mixture and whisk until smooth.

Lightly coat a 9 or 10-inch nonstick frying pan with cooking spray and heat over low heat for a few minutes. Pour in 1/2 cup of the batter and immediately pick up the pan and gently swirl to coat the pan evenly with batter. Cook until the edges of the wrapper are pulling away from the pan and the top is firm and dry, about 2 minutes.

Gently slide the wrapper onto a plate or cutting board. Repeat cooking the remaining batter, coating the pan with cooking spray and stirring the batter before each use. Stack the wrappers, keeping them covered with a damp cloth to keep from drying out.

Make the wrappers:

Coarsely chop 1/3 cup roasted, salted peanuts. Separate the leaves from 1 small head bib lettuce.

To assemble, place 1 lettuce leaf on the top half of a wrapper, letting some of the leafy end extend over the top. Spoon 1/3 cup of the filling onto the lettuce. Fold the bottom half up over the filling, then fold both sides in over the middle. Place on a serving platter. (You might have a little filling leftover, enjoy in the extra lettuce leaves.)

Drizzle the lumpiang with the sauce and sprinkle with the peanuts (or serve the sauce and peanuts in bowls on the side for people to garnish themselves).

Assemble:

Wrapped spicy long green peppers stuffed with cheese and sautéed ground pork and deep fried to perfection.

Dynamite Lumpia

green pepper

cheddar cheese

pork

garlic (crushed and minced)

Salt and black pepper

Prepare the ground pork stuffing by heating 3 tablespoons oil in a pan. Saute garlic and onion until the latter softens. Add ground pork. Saute until medium brown. Season with salt and ground black pepper. Remove from the pan and put on a large bowl. Let it cool down. Beat 1 piece of egg and pour into the cooked ground pork. Mix well. Set aside.

Slice one side of the peppers lengthwise all the way to the bottom. Remove the seeds by gently scraping using a small spoon or a butter knife. Set aside.

Slice the cheddar cheese into long pieces. Stuff individual slices of cheese into each pepper. Sccop the cooked meat mixture and stuff into the chili peppers. Make sure that there is enough meat.

Wrap the stuffed peppers in lumpia wrapper.

Heat 2 cups of oil in a pan. Fry each piece of dynamite lumpia in medium heat for 2 minutes per side or until lumpia wrapper turns golden brown. Note: you may fry longer if needed.

Remove from pan and place over a wire rack. Let it cool down. Arrange in a serving plate and then serve with your favorite condiment.

Share and enjoy!

You can&#039;t say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you&#039;ll be one step closer to tasting those crunchy little egg rolls.

Lumpia Shanghai (Crispy Filipino Spring Rolls)

spring roll wrappers

neutral cooking oil (for frying)

tbsp carrot (minced)

tbsp yellow onion (minced)

tbsp light soy sauce

Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.

Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.

Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.

Use your hands to form the filling into a log shape.

Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.

At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.

Finish rolling it upwards and seal the roll tightly.

Using scissors or a knife, cut the roll into three pieces, about three inches long each.

In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.

Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.

Remove them from the oil and place on a paper towel and rack to remove excess oil.

Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep-fried. It can be eaten as a main dish with a sweet and spicy dipping sauce or as a component to a main dish. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.

Vietnamese Egg Rolls (Cha Gio)

mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onions

sea salt

chicken bouillon powder

Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers

egg egg

Vegetable oil

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.

Top 14 lumpia recipes from across the web

The most viewed lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lumpia Recipe

Lumpiang Gulay (Filipino Vegetable ...

Lumpia (Filipino Spring Rolls)

Homemade Lumpia Recipe by Tasty

Lumpiang Sariwa Recipe (Fresh Lumpi...

Dynamite Lumpia

Lumpia Shanghai (Crispy Filipino Sp...

Vietnamese Egg Rolls (Cha Gio)

Lumpia

Chinese Spring Rolls

Vegan Filipino Spring Rolls Recipe ...

Lumpia – Philippinische Frühlingsro...

Lumpia

Vietnamese Egg Rolls (Cha Gio)

Top 14 lumpia recipes from across the web

The most viewed lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lumpia Recipe

Lumpiang Gulay (Filipino Vegetable ...

Lumpia (Filipino Spring Rolls)

Homemade Lumpia Recipe by Tasty

Lumpiang Sariwa Recipe (Fresh Lumpi...

Dynamite Lumpia

Lumpia Shanghai (Crispy Filipino Sp...

Vietnamese Egg Rolls (Cha Gio)

Lumpia

Chinese Spring Rolls

Vegan Filipino Spring Rolls Recipe ...

Lumpia – Philippinische Frühlingsro...

Lumpia

Vietnamese Egg Rolls (Cha Gio)

The most viewed lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine