Traditional Lumpia Recipes

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LUMPIA - SIMPLE AND EASY



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)

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 (FILIPINO SPRING ROLLS)



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

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).

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

FILIPINO LUMPIA



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

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.

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

HOMEMADE LUMPIA RECIPE BY TASTY



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

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

TRADITIONAL FILIPINO LUMPIA



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

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

FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE



Filipino Lumpia Recipe with Lumpia Sauce image

Lumpia is a Filipino style egg roll filled with pork, beef and veggies. Then fried golden brown. They are always a crowd pleaser and a great appetizer.

Provided by Deseree

Categories     Easy Appetizer Recipes

Time 1h20m

Number Of Ingredients 16

1 pound ground beef
1 pound ground pork
1 medium onion (chopped (about 1 cup))
3 celery stocks (chopped (about 2 cups))
2 carrots (chopped (about 2 cups))
8 ounces mung bean sprouts
10 - 12 cloves garlic (minced)
4 tablespoons soy sauce (divided)
2 teaspoons sesame oil
1 1/2 teaspoon hot chili oil
1 teaspoon salt
1 teaspoon ginger
50 - 60 lumpia wrappers
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon granulated garlic

Steps:

  • 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 carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.
  • Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  • To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.
  • To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.
  • To make sauce, combine soy sauce, vinegar and granulated garlic.
  • Serve with sauce.

Nutrition Facts : Calories 206 kcal, Carbohydrate 29 g, Protein 10.5 g, Fat 6.1 g, SaturatedFat 0.9 g, Cholesterol 15 mg, Sodium 383 mg, Fiber 1.2 g, Sugar 1.3 g, ServingSize 1 serving

FRESH LUMPIA WRAPPERS



Fresh Lumpia Wrappers image

These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).

Provided by Mark Bittman

Categories     Egg     Quick & Easy     Philippines     Appetizer

Yield Makes 8 or more wrappers

Number Of Ingredients 3

1 cup flour
1 egg
Corn, grapeseed, or other neutral oil as needed

Steps:

  • 1. Whisk together the flour, egg, and 1 cup water until very smooth.
  • 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil-just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
  • 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.

LUMPIA



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

Steps:

  • 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.

HOW TO MAKE FILIPINO LUMPIA



How To Make Filipino Lumpia image

Pork, shrimp, and vegetables are folded into a paper thin lumpia wrapper and then fried to crisp golden perfection in this traditional recipe for Filipino Lumpia. Recipe gently adapted from and with thanks to my friend Irene and her mother.

Provided by Mary Younkin

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 pound ground pork (cooked and crumbled)
1 8 ounce can water chestnuts (chopped)
1 4 ounces can sliced mushrooms (chopped)
1 4 ounce can large shrimp (chopped)
1/2 cup green onions (chopped)
1/3 cup sweet yellow onion (chopped)
2 cloves fresh garlic (pressed)
1/2 tsp kosher salt
1/2 tsp sugar
1/4 tsp pepper
1 tsp soy sauce
2 eggs beaten
lumpia wrappers or spring roll wrappers
2 cups oil for frying (I used refined coconut oil, flavorless and unscented)

Steps:

  • Combine all ingredients except for the eggs in a bowl, and mix with your hands. (per Irene, this way it is with love!) After it's all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
  • Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
  • Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
  • In a small sauce pan, heat about 2 inches of oil over medium high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice. Enjoy!

Nutrition Facts : Calories 312 kcal, Carbohydrate 2 g, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 453 mg, Sugar 1 g, ServingSize 1 serving

TRADITIONAL LUMPIA



Traditional Lumpia image

Make and share this Traditional Lumpia recipe from Food.com.

Provided by Ian Magary

Categories     Filipino

Time 46m

Yield 36-45 Lumpia, 36-45 serving(s)

Number Of Ingredients 13

1 lb hamburger
1 lb ground pork
1 large carrot
1 large onion
1/2 cup green beans
salt or pepper
soy sauce
fresh garlic, crushed
1 egg (to be the glue that holds the wrapper shut)
1 (21 ounce) package lumpia skins (or homemade with thin crepe batter)
cabbage
pancit noodles
ginger

Steps:

  • Mix ingredients and microwave small amount of filling for 45 sec - 1 minute.
  • Taste and spice up as necessary.
  • Place small amount on top 1/3rd of lumpia wrapper make like a small meat log. fold top of wrapper over meat, fold in sides and roll the rest of the way sealing with the egg.
  • Fry in 350-375 degree in vegetable oil.
  • Dip in Thai sweet chili garlic sauce.
  • Freeze remainder on cookie sheet, then separate and place in freezer bag.

Nutrition Facts : Calories 110.8, Fat 4.5, SaturatedFat 1.6, Cholesterol 24.9, Sodium 114.3, Carbohydrate 10.4, Fiber 0.5, Sugar 0.3, Protein 6.6

BEST LUMPIA (AUTHENTIC FILIPINO RECIPE)



Best Lumpia (Authentic Filipino Recipe) image

Vegetables and meat, wrapped and then fried in the best lumpia recipe. Recipe is from my Filipino family

Provided by Kelly Bejelly @ A Girl Worth Saving

Categories     Appetizer

Time 50m

Number Of Ingredients 9

1 package Menlo Wrappers
1 lb ground beef, or ground chicken
2 cups of chopped veggies - again I use an organic prepackage slaw, cabbage, carrots,etc
1 small onion, diced
1/4 cup oyster sauce
1/2 tsp sea salt
1/2 tsp black pepper
1 egg
1 cup palm shortening, for frying

Steps:

  • 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. This is the "glue" that you will use to seal the wrapper.
  • Peel the lumpia wrapper in to individual pieces and place one spoonful of filling into the wrapper and roll as the video shows.
  • At this point I leave out what I want to cook immediately and place the rest in freezer safe bags for later. I will often take the balance and give them away as gifts.
  • In a medium pan warm your cooking oil. When it's hot drop your lumpia in and fry until golden brown on one side and then flip. These serious brown up in 4 minuted or less.
  • Repeat.
  • Remove lumpia from the pan and drain on a piece of paper toweling.
  • Enjoy!

Nutrition Facts : Calories 187 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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