AIR FRYER LUMPIA
A Filipino favorite made healthier with an air fryer. Don't forget the dipping sauce!
Provided by Soup Loving Nicole
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
- Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
- Preheat air fryer to 400 degrees F (200 degrees C).
- Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
- Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 4.5 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 1.5 g, Sodium 184.7 mg, Sugar 0.9 g
LUMPIA IN THE AIR FRYER
Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep fry.
Provided by Yoly
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Remove casing from sausage and cook in a skillet over medium heat until slightly browned, 4 to 5 minutes. Add green onions, onions, carrots, and water chestnuts. Cook and stir until onions are soft and translucent, 5 to 7 minutes. Add garlic and cook for 1 to 2 minutes. Season with soy sauce, salt, and ginger. Stir until filing is well combined and remove from heat.
- Lay a spring roll wrapper at an angle. Place a scant 1/4 cup filling in the center of the wrapper. Fold bottom corner over filling and tuck in the sides to form a roll. Use your finger to lightly moisten edges with water. Repeat with remaining wrappers and filling. Mist each roll with avocado oil spray.
- Preheat an air fryer to 390 degrees F (198 degrees C). Place lumpia rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 4 minutes; flip and cook until skins are crispy, about 4 minutes more.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 7.2 g, Cholesterol 11.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 471.1 mg, Sugar 0.7 g
HOMEMADE LUMPIA RECIPE BY TASTY
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
Provided by Katie Aubin
Categories Sides
Yield 10 servings
Number Of Ingredients 16
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
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
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. 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, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
LUMPIA
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Provided by Leah Cohen
Categories Philippines Ground Beef Pork Fry Appetizer Side
Yield 15 pieces
Number Of Ingredients 17
Steps:
- Put the beef and pork in a large bowl and gently mix to combine.
- Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
- Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
- Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
- Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.
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