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 ROLLS
This is a recipe that my mom brought back from a military stint in Japan. She has made it for family reunions, and it is always the first thing to go! These can also be prepared ahead and frozen, then deep fried just before you plan to serve!
Provided by JCPINDY
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 40
Number Of Ingredients 15
Steps:
- Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
- Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
- Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 7.2 g, Cholesterol 36.5 mg, Fat 27.6 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 6.4 g, Sodium 170.4 mg, Sugar 0.6 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
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 (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.
BAKED LUMPIA ROLLS
These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!
Provided by Diana Adcock
Categories Pork
Time 35m
Yield 60 rolls, or so, 15 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
- Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
- I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
- Roll, brush ends with beaten egg and finish the roll to seal.
- Place seam side down on a cookie sheet and repeat until done.
- Bake in a preheated 450 degree oven, turning once for around 20 minutes.
- They should be cooked through and the wrappers are golden brown.
- Serve hot.
- You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
- To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
- Dipping sauce----------------.
- In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
- Stir over high heat until sugar dissolves.
- Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
- Remove from heat and stir in ginger.
- Makes 2/3 cup and you can double.
Nutrition Facts : Calories 128.2, Fat 6.8, SaturatedFat 2.5, Cholesterol 34.2, Sodium 96.2, Carbohydrate 10.2, Fiber 1.1, Sugar 5.3, Protein 6.5
LUMPIA (BEEF) ROLLS
My version on "How to cook Beef Lumpia?" Usually served with Sweet And Sour sauce.Great for a side dish for any occassions. Everytime we have a family get together,they always ask me to bring Lumpia Rolls. I hope you guys like it.
Provided by Ambitious cook
Categories Meat
Time 40m
Yield 25 rolls, 6-7 serving(s)
Number Of Ingredients 11
Steps:
- Heat skillet on med-high heat. Add oil.
- Saute garlic and onion.(Till onion turns transparent).
- Add ground beef.Cook till its no longer pink.
- Add chopped carrots,soy sauce and beef bouillion.
- Season with salt and pepper according to taste. When meat mixture is cooked, drain excess oil and let it cool.
- While waiting for the meat to cool down,separate wrappers.
- Put 1 Tbsp -2 Tbsp of filling in the center of the wrapper. And seal the edges with the cornstarch mixture.
- When done wrapping rolls, you can freeze them for later use or deep fry it.
- Heat oil to 350 degrees.
- And 6-8 rolls (depending on the size of your fryer) in the deep fryer,and fry them till they're golden brown.
- Drain on a paper towel.
- Serve with sweet and sour sauce.
- Enjoy!
- NOTE: ***(Direction on "how to wrap?' should be on the back of the pkg.).
Nutrition Facts : Calories 323.2, Fat 16.5, SaturatedFat 5.2, Cholesterol 54.5, Sodium 692.6, Carbohydrate 24.1, Fiber 1.4, Sugar 1.6, Protein 18.4
BEEF LUMPIA
This can be substituted with ground pork. This is one of my favorite Filipino dishes. Serve with rice and sweet and sour sauce as your dipping sauce. It's a long process for prep time but it is definitely worth it!
Provided by Iron Woman
Categories Healthy
Time 27m
Yield 72 rolls
Number Of Ingredients 10
Steps:
- Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender.
- Add carrots and fish sauce and cook 5 minutes. Season to taste with salt and.
- pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy).
- Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).
- Roll tightly halfway then fold in both sides, continue rolling toward other.
- tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).
- Heat oil to 375 degrees in deep-fryer or wok.
- Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels.
- Serve with sweet and sour sauce.
Nutrition Facts : Calories 67.6, Fat 2.2, SaturatedFat 0.8, Cholesterol 12.7, Sodium 141, Carbohydrate 7.9, Fiber 0.3, Sugar 0.2, Protein 3.8
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
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