Lumpia Ingredient List Recipes

FILIPINO LUMPIA

Steps:

• Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
• In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
• Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
• You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• 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.
• 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 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 serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

HOMEMADE LUMPIA RECIPE BY TASTY

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!

LUMPIA (SHANGHAI VERSION)

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.

TRADITIONAL FILIPINO LUMPIA

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.

FILIPINO LUMPIA WRAPPERS

Steps:

• Mix until smooth.
• Lightly grease heated pan.
• Brush mix in heated pan.
• Lift carefully when dough begins to come away from pan.
• And set on cooling rack.
• Wrappers should be thin enough to be cooked on one side.
• You can also use a crepe pan to make this easier.

LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY

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!

PORK LUMPIA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until onion is browned and softened, about 10 minutes. Season with salt and pepper. Spoon mixture into a bowl.
• Saute ground pork in the same skillet until browned and crumbly, 5 to 7 minutes. Add back the sauteed onion and garlic; mix thoroughly. Pour mixture into a large bowl; add mixed vegetables, green beans, cabbage, and celery. Mix thoroughly; let filling cool for 10 minutes.
• Wrap 1 to 2 tablespoons of the filling mixture in a lumpia wrapper. Repeat until all the filling or wrappers are finished.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry as many lumpia as desired in the hot oil until golden brown and crispy, 3 to 5 minutes per batch.

LUMPIA (FILIPINO SPRING ROLLS) RECIPE RECIPE - (4.4/5)

Steps:

• 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, 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 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. 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 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 serve immediately with sweet and sour sauce (bottled from the store is fine). Note: You can also add finely minced raw shrimp to the pork mixture if you'd like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you're watching your girlish figure.

EASY FILIPINO LUMPIA RECIPE

Steps:

• Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
• TO ASSEMBLE:.
• Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. Place a heaping 2 to 3 tablespoon of the filling diagonally near the one corner of the wrapper - leaving 1 1/2 inch space on each corner. 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. You can cook the lumpia right away or you can freeze them. I usually line the lumpia with an inch distance from each other on a cookie sheet and freeze them then when they are hard, put them together in a zip loc. It will prevent the lumpia from sticking to each other. You do not need to thaw the lumpia when you are ready to cook them.Cook 3 to 4 pieces at a time by deep frying. Make sure to cook it in medium fire and that it is cook through in the inside. Sometimes, I have to re cook the Lumpia because of this.