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 (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
BLUE'S LUMPIA
These lumpia are the only thing my Filipina mom can cook that actually taste good and don't pose a fire hazard to her kitchen. They're made a bit differently, the meat mixture isn't cooked before rolling. They can be made ahead of time and frozen. My family requests these all the time and they're always the first thing gone. If you don't want to make your own dipping sauce, our favorite is LaChoy® brand sweet and sour sauce.
Provided by yelley
Categories Wraps and Rolls Appetizers
Time 2h
Yield 50
Number Of Ingredients 12
Steps:
- Mix beef, pork, onion, carrots, water chestnuts, garlic, 1 egg, oyster sauce, salt, and black pepper in a large bowl until well blended.
- Place about 1 tablespoon beef-pork mixture on an egg roll wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper tightly around meat. Brush a small amount of beaten egg over the top corner and press to seal. Repeat with remaining filling and wrappers. Store rolls in a covered container.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry rolls in batches until golden brown, about 7 minutes. Drain on a paper towel-lined plate. Serve immediately.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 10.4 g, Cholesterol 23.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 2 g, Sodium 124.9 mg, Sugar 0.3 g
More about "blues lumpia recipes"
FRESH LUMPIA RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
EASY FILIPINO LUMPIA RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE - LIFE'S …
From lifesambrosia.com
BANANA LUMPIA (FILIPINO TURON) • THE GOOD HEARTED …
From thegoodheartedwoman.com
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
NATALIE COUGHLIN'S GRANDMA'S LUMPIA RECIPE
From today.com
BLUE'S LUMPIA - YUM TASTE
BLUE'S LUMPIA - PLAIN.RECIPES
From plain.recipes
COOKYRECIPES.COM
BEST LUMPIANG SHANGHAI RECIPE - PINOY FOOD GUIDE
From pinoyfoodguide.com
THE BEST RECIPES: BLUE'S LUMPIA
From recipeseliquid.blogspot.com
HOW TO MAKE TUNA LUMPIA (FILIPINO TUNA SPRING ROLLS)
From ayellowbowl.com
FILIPINO TURON (BANANA LUMPIA) - URBAN BLISS LIFE
From urbanblisslife.com
BLUES LUMPIA RECIPE - AT80GALLERY
From at80gallery.blogspot.com
FILIPINO VEGETABLE LUMPIA RECIPE (LUMPIANG GULAY)
From theodehlicious.com
BEST COOKING CARROT RECIPES: BLUE'S LUMPIA
From worldbestcarrotrecipes.blogspot.com
LUMPIANG SARIWA WITH PEANUT SAUCE - KAWALING PINOY
From kawalingpinoy.com
YOUR PARTY NEEDS OUR BEST FILIPINO LUMPIA RECIPES | ALLRECIPES
From allrecipes.com
LUMPIA | RICARDO
From ricardocuisine.com
CLASSIC LUMPIA - AKA FILIPINO SPRING ROLLS - RECIPE HEIR
From recipeheir.ca
BLUE'S LUMPIA THE BEST RECIPES
From recipescocktail.blogspot.com
PANLASANG PINOY - YOUR TOP SOURCE OF FILIPINO RECIPES
HOW TO MAKE THE BEST FISH LUMPIA - EAT LIKE PINOY
From eatlikepinoy.com
BEGINNER'S GUIDE TO MAKING FILIPINO LUMPIA - YUMMLY
From yummly.com
HOW TO MAKE THE BEST FRESH LUMPIA - EAT LIKE PINOY
From eatlikepinoy.com
HOW TO MAKE FILIPINO LUMPIA - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
FILIPINO LUMPIA RECIPE INSPIRED BY BLUE’S BIG BAKING SHOW
From mommysmemorandum.com
FILIPINO LUMPIA WITH A GARLIC AND BLACK PEPPER VINEGAR SAUCE
From christinascucina.com
BEST LUMPIA (AUTHENTIC FILIPINO RECIPE) - A GIRL WORTH SAVING
From agirlworthsaving.net
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - KAWALING PINOY
From kawalingpinoy.com
FILIPINO LUMPIA RECIPE - THE DISNEY DRIVEN LIFE
From thedisneydrivenlife.com
RECIPE ARCHIVE - BURNT LUMPIA BLOG
From burntlumpiablog.com
BAKED FILIPINO LUMPIA - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
LUMPIA RECIPE - FILIPINO RECIPES FROM LUTONG FILIPINO
From pinterest.ca
HAWAIIAN STYLE LUMPIA RECIPE
From onohawaiianrecipes.com
HOW TO MAKE FILIPINO LUMPIA | BREAD N SOUP
From breadnsoup.com
LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS)
From hungryhuy.com
BANANA LUMPIA | EASY RECIPE – PORCH LIGHT READING
From porchlightreading.com
BLUE'S LUMPIA | RECIPE | RECIPES, LUMPIA RECIPE, GROUND MEAT RECIPES
From pinterest.com
BANANA LUMPIA: HAWAII RECIPES, LIVING IN HAWAII & THINGS TO DO …
From alohawithlove.com
BLUE'S LUMPIA | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love