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
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
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
LUMPIA - SIMPLE AND EASY
This is authentic Filipino Lumpia. My wife is Filipino and makes such delicious Lumpia. It is much simpler than the other Lumpia recipes on this site but nevertheless very delicious.
Provided by George Clement
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients,.
- Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
- Using a wok or deep skillet, fry in the oil until golden brown.
- Serve with sweet and sour sauce for a dip. See my Recipe #149516.
Nutrition Facts : Calories 1057.1, Fat 27.3, SaturatedFat 9.4, Cholesterol 128.3, Sodium 2049.6, Carbohydrate 144.1, Fiber 5.5, Sugar 1.8, Protein 53.4
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 (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 "classic easy lumpia phillipino eggroll recipes"
FILIPINO LUMPIA RECIPE HOW TO MAKE FILIPINO EGG ROLLS
From urbanblisslife.com
Ratings 7Category Appetizer, Entree, Side DishCuisine Asian, FilipinoTotal Time 1 hr
- In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, Shitake mushrooms, salt, pepper, soy sauce, and sauté until the beef is browned.
- Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots and simmer for 5-10 minutes. Add the green beans, cabbage and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and add the bean sprouts or jicama. Drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
- Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag, or under moist towel. Do not allow them to dry out and become brittle.
- Place 1 full tablespoon of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.
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.
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