Lumpia Recipes

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Homemade Lumpia Recipe by Tasty image

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

1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb ground pork
12 oz water chestnuts, 1 can, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soy sauce
¼ cup green onion, minced
2 tablespoons fresh cilantro, minced, plus more for garnish
1 ½ cups canola oil, for frying
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
sweet chili sauce, for serving


  • 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


Filipino Lumpia image

My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.

Provided by Jen

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package lumpia wrappers
1 pound ground beef
½ pound ground pork
⅓ cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped carrot
1 quart oil for frying


  • 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.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 30.6 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 60.4 mg, Sugar 1.3 g


Lumpia (Filipino Spring Rolls) image

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Provided by Rasa Malaysia

Categories     Filipino Recipes

Time 40m

Number Of Ingredients 9

1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used) (25 sheets)
2 lbs. (1 kg) ground pork
5 cloves garlic, peeled and minced
1 inch (2 cm) ginger, peeled and minced
3 tablespoons soy sauce
1/2 teaspoon chicken bouillon powder, optional
2 eggs, lightly beaten
1/2 teaspoon ground black pepper
6 oz. (170 g) cabbage, thinly sliced


  • 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).

Nutrition Facts : Calories 65 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 83 milligrams sodium, Sugar 1 grams sugar


Traditional Filipino Lumpia image

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

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying


  • 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 image

Provided by Food Network

Categories     appetizer

Yield 15 lumpia

Number Of Ingredients 21

2 tablespoons vegetable oil
1 pound lean ground pork
2 cloves garlic, minced
1 onion, sliced
1/2 lb green beans, julienned
2 carrots, julienned
1 tablespoon soy sauce (optional)
1 cup bean sprouts (optional)
15 lumpia wrappers, square or round
Salt to taste
Serving suggestion: Sweet and Sour or Vinegar and Garlic Dipping Sauce, recipes follow
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
2 tablespoons sugar
salt to taste
1 tablespoon cornstarch dissolved in 2 tablespoons water
1/2 cup white vinegar
3 garlic cloves, crushed
Salt and cracked black pepper to taste


  • Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
  • To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
  • Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
  • In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
  • Mix together all ingredients.


Lumpia image

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

2 cloves garlic, crushed or pressed
2 stalks green onion, finely chopped
1/4 large yellow onion, finely chopped
3 ounces shiitake mushroom caps, finely chopped (about 4 caps, stems removed)
4 ounces sliced water chestnuts, finely chopped
1 pound (26- to 30-count) shrimp, peeled and deveined
1/2 pound ground pork
2 teaspoons soy sauce
1 teaspoon Thai fish sauce or patis
1 teaspoon brown sugar
1/2 teaspoon ground pepper (white or black)
2 quarts neutral frying oil
30 lumpia or spring roll pastry wrappers, thawed
1 large egg, beaten
1/4 cup sweet chile sauce
1 tablespoon cane or distilled white vinegar, or more to taste


  • 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 image

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

3 cloves garlic, minced
1 cup chopped onions
2 tablespoons vegetable oil
½ teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
½ cup diced carrots
½ cup green beans, French cut
½ cup diced celery
1 (10 ounce) can bamboo shoots, julienned
1 (8 ounce) can water chestnuts, drained and julienned
½ cup jicama, peeled and julienned
½ cup bean sprouts
1 (16 ounce) package egg roll wrappers
1 quart vegetable oil for frying


  • 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 (Shanghai version) image

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

1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
¼ cup soy sauce
2 ½ teaspoons black pepper
1 ½ tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 ½ quarts oil for frying


  • 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 image

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

4 ounces ground beef
8 ounces ground pork
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
½ cup water chestnuts, drained, rinsed, drained again, and cut into small dice
¼ cup finely diced carrots
½ small Spanish onion, finely diced
3 tablespoons low-sodium soy sauce
¾ teaspoon toasted sesame oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Thai chili flakes
1 medium scallion, thinly sliced
15 spring roll wrappers (I prefer Wei-Chan)
1 large egg whisked with 1 tablespoon water
1 quart peanut or vegetable oil
1½ cups store-bought sweet chili sauce


  • 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.


Lumpia (Lumpiang Shanghai) Recipe by Tasty image

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

2 small carrots, peeled and cut into 1-inch (2.54 cm) pieces
1 small sweet onion, quartered
1 water chestnut
1 lb ground pork
3 green onions, thinly sliced
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Maggi seasoning
1 teaspoon sugar
1 ½ teaspoons freshly ground black pepper
1 large egg, lightly beaten
1 package Filipino lumpia wrappers, thawed (preferably Pamana or Tropics brand)
2 tablespoons all purpose flour
2 tablespoons water
canola oil, for frying
Banana ketchup, sweet chili sauce, or sweet and sour sauce, for serving


  • 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


Lumpia - Simple and Easy image

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

1 lb ground pork (very lean)
2 garlic cloves, crushed
1/2 cup chopped onion
1/2 cup minced carrot
1/2 cup chopped green onion
1 teaspoon ground black pepper
1 teaspoon salt
30 lumpia skins (substitute egg roll wrappers if you can't get lumpia skins)
1 cup vegetable oil (for frying)


  • 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

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2020-11-22 4 Try rice or rice noodles. Not all lumpia need to be stuffed with meat or even vegetables. Adding vermicelli, rice noodles, pancit bihon, or steamed rice that's been mixed with a flavorful sauce to the lumpia filling can be the alternative you want to try. The idea may sound odd, but you just have to try Vietnamese spring rolls to know that this tweak to a lumpia …

2022-03-07 Finish rolling it upwards and seal the roll tightly. Using scissors or a knife, cut the roll into three pieces, about three inches long each. In a heavy bottomed pot, add about two inches of oil and heat to 375 °F. Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch.

2021-11-26 Prepare a cooking oil in the pot or deep frying pan. Wait till the oil is hot. Once it is hot, put the beef lumpia wrapper into the oil. Let it cook for 5 minutes or till it becomes golden brown. Once it becomes golden brown, transfer into the plate with paper towel to …

2016-05-27 Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water. Coarsely flake the fish meat and remove and discard fish bones, keep aside.

Repeat with the remaining ingredients. Preheat the oil in a deep fryer to 350°F (180°C). Set a wire rack over a baking sheet. Fry a few spring rolls at a time for 2 to 3 minutes or until golden. Drain on the wire rack and keep warm in an oven preheated to 200°F (95°C) while you fry the remaining egg rolls. Serve as is or with one or several ...

Fold the right and left sides of the wrapper to the center. Continue to roll to the end of the wrapper. Dip your fingers in the small bowl of water and lightly moisten the exposed edge of the lumpia wrapper. Fold the wrapper edge onto itself pressing it down gently. So …

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2020-06-20 Brush the edge of the wrapper with egg white to help seal them together. In a separate pan, prepare adding vegetable oil and wait till it become hot. Add the lumpia and let it deep fry for 2 minutes or till it becomes golden brown. Turn to the opposite side, and continue deep-frying till it turns golden brown.

2021-07-24 These lumpia are loaded with other vegetables. These can range from different kinds of kamote or sweet potatoes, cabbage, carrots, mushrooms, and even green beans sliced thinly. The meat meanwhile is commonly swapped with chunks of tofu or tokwa or rehydrated dried mushrooms to give it a boost in umami. Apr 25, 2019.

2013-08-29 Cool before wrapping. To make lumpia wrapper: Mix egg, water, cornstarch and salt thoroughly until smooth. used spatula to lift crepe. To make sauce: Dissolve cornstarch in water , soy sauce and sugar stir to become melted. To make lumpia: Put 2 -3 tbsp of filling in lumpia wrapper. Roll wrapper and seal wrapper.

2021-12-29 Carefully remove the seeds and white ribs. Step 3: Stuff and wrap the jalapeños: Stuff the peppers with the pork filling and a small piece of cheese. Wrap each one with a lumpia wrapper, folding down one end to reveal the stem top. Step 4: Fry the Dinamita: Bring oil to 330 °F to 350°F degrees.

2013-10-10 Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown. (I filled two baking sheets with the rolls and rotated the pans ...

2021-10-29 Oil – for frying. Roll the lumpia wrappers tightly over the filling to create a rounder-shaped parcel. After frying the chicken lumpia, place immediately over a strainer or kitchen towel to strain the excess oil. Before placing in a container, cool to …

2021-02-10 Instructions. In a skillet combined the ground beef, onion, and veggies and cook until the meat is well done. Add in the salt, pepper and oyster sauce and mix until well blended. Remove skillet from oven and set aside. Crack the egg into a small bowl and whisk.

As good as advertised - Review of Best Lumpia, Stockton, CA - Tripadvisor best Feb 1, 2022Best Lumpia: As good as advertised - See 14 traveler reviews, 3 candid photos, and great deals for Stockton, CA, at Tripadvisor.

2015-05-27 Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic and onions until aromatic, about 1 minute. Add the carrots, green beans and cabbage and stir-fry for about 3 minutes. Add the bean sprouts and jicama and pour in the soy sauce and oyster sauce.

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2021-06-28 Heat the oil to 350°F using a deep-frying thermometer and fry about 4 lumpia at a time until golden brown, turning them once, about 6 minutes total. To freeze, arrange the filled (not fried) lumpia in a single layer on a baking sheet and freeze until solid. Then move them to plastic zip-top bags for up to 6 months.

2017-06-22 Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths. In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.

2020-11-13 Saute garlic and onion for about a minute until aromatic. Add carrots and green beans. Cook for about 2 minutes until tender yet crunchy. Season with ground pepper, salt to taste and oyster sauce. Stir gently to combine. Add cabbage and jicama (singkamas). Stir gently to combine and cook for a minute.

Make the flour paste by combining the flour and water in a small bowl. Mix to get a thick paste like consistency. Assemble the lumpia by separating one sheet of the wrapper. Lay the wrapper on a plate with one corner pointing towards yourself. Add on about 2-3 tbsp of the filling.

2017-07-24 For the Lumpia Sauce. In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to …

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2016-10-31 Instructions. In a clean bowl mix the ground pork, carrots, onion,garlic, egg, flour, salt, pepper, seasoning granules, cheese and kinchay. Mix well. Lay a piece of wrapper and put 2 tbsp of pork mixture, spread it in oneline and roll. Seal it …

In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic. Cook until meat has browned. Drain off excess fat. Return meat to wok. Add in …

2017-02-06 Pour ¼ cup of mixture into pan, swirling to cover bottom. Cook for 1 minute. Transfer to a slightly oiled plate. Repeat with the rest of the mixture. Make the lumpia sauce: Combine stock, sugar, soy sauce, cornstarch, and 1 tablespoon garlic in a small pot. Bring to a boil and stir continuously until sauce thickens.

2020-11-06 Heat the oil until it’s very hot. There should be small bubbles and the rolls will immediately sizzle when added. Cook the rolls on a steady medium high to high heat until golden brown and crisp. Flip over to cook the other side. Do not turn off …

2020-05-28 Lumpia Sauce. In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes. In a bowl, combine corn starch and the remaining 1/2 cup water.

2020-05-28 Lumpia Wrapping. Lay a piece of wrapper flat on a large plate. Put a lettuce leaf in the middle of the wrapper. Now add 2 tbsp of lumpia mixture on top of the lettuce leaf. Secure the filling by folding the lower part of the wrapper upwards. Now pour the sauce on top of the fresh lumpia and sprinkle it with crushed peanut and crushed fried garlic.

2019-07-14 1 8-ounce can water chestnuts, drained and finely chopped. 2 tablespoons minced garlic. 2 tablespoons liquid Maggi seasoning or soy sauce. 1 tablespoon ground white pepper. 2 …

Cook the pork. Heat 30ml oil in a pan over medium heat and sauté minced onion and garlic for 2 to 3 minutes. Toss 500g ground pork in and sauté for another 2 minutes. Season with salt and pepper, stir and cook for 8 minutes.

2015-03-09 In a clean bowl mix the ground pork, carrots, onion,garlic, egg, flour, salt, pepper, seasoning granules, cheese and kinchay. Mix well. Lay a piece of wrapper and put 2 tbsp of pork mixture, spread it in oneline and roll. Seal it with water and cornstarch paste or egg white. Repeat until all the mixture is done.

2021-12-06 In over medium heat pan, add oil, add onion and garlic, saute for 2-3 minutes. Add sweet potato. Add vegetable broth and bring it to boil. Once sweet potato is half cooked, add carrots and cabbage. Seasoned with soy sauce, oyster sauce, salt and pepper. Simmer for 5-6 minutes or until vegetables are soft and tender.

2019-12-19 How to Make This Recipe. 1. Begin by browning pork, beef, or chicken in a large pan or wok. 2. Add celery, chestnuts, onions, and scallions. Saute for a few minutes longer. 3. Next, add the garlic, coleslaw mix, salt, pepper, soy sauce, and Sriracha. Cook for a …

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