Lumpia is a Filipino word inspired by the famous spring roll in China that are often filled with vegetables such as cabbage and carrots, Meat such as pork or beef and or Seafood such as shrimps. For me, I prefer Lumpia with meat coz it is cooked best when fried. In some Asian countries they have Spring rolls, in the United States they have egg rolls and in the Philippines, we call our spring rolls as Lumpia.
These are some of the most popular Lumpia in the Philippines;
Lumpiang Sarawi: this refers to “Fresh Lumpia”. The crepe that is usually homemade is filled with vegetables and meat. These are then wrapped and served fresh. Which means, it does not undergo frying.
Lumpiang Hubad: Hubad in the Philippines means Naked, so technically it is a kind of Lumpia that does not any wrapper. Just the vegetables and meat being served
Lumpiang Prito (Fried): this is the most common Lumpia that uses spring roll wrappers. I will be sharing with you today the recipe on how to cook Lumpia that is fried.
Lumpia can be served as an appetizer or as to-go finger food. It is commonly served during special occasions probably because you can make many Lumpia as you want. Everytime there’s a celebration at home ie. birthdays, weddings, fiestas, graduation, just like with the famous Lechon Baboy, a party would not be complete without serving Lumpia.
The good thing about Lumpia is that if you are planning to make it ahead of time, you can place it inside the freezer. You can still fry it later on making sure to thaw Lumpia to room temperature first.
Here in the Philippines, we usually use the regular lumpia wrapper. It is sold in our local supermarkets and wet markets. As for me, I am a loyal and frequent customers in one of the stalls in our wet market. It is where I purchase my Lumpia wrapper most of the time. I like to purchase there because her lumpia wrapper are fresh. They usually sell their wrappers by 100s. That is why when I make Lumpia, I make sure to prepare the ingredients enough to make 100 rolls. By the way, Lumpia wrappers are made from flour, water and eggs and are then formed into circle. Lumpia is definitely one of the top 10 foods in the Philippines.
The recipe on how to cook Lumpia involved three basic cooking processes such as: Making the Filling, Wrapping and Deep Frying. All these will be discussed separately below. Before you start, make sure that you have all the ingredients needed and within reach.
RECIPE ON HOW TO COOK LUMPIA
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total: 35 minutes
Serving size: 25 rolls
- 1 ½ cups cooking oil(355 mL)
- 1 tablespoon vegetable oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 medium carrot, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup green onion(35 g), minced
- 1 lb ground pork(455 g)
- 12 oz water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons soy sauce
- 25 lumpia wrappers, or spring roll wrappers
- 1 egg, beaten
- sweet chili sauce, for serving
MAKE THE FILLING
- In a medium pan, pour cooking oil and bring to heat.
- Saute onion, garlic, ginger and carrots for 4 minutes. Do not overcooked.
- Add ground pork. Mix and cook for 6 minutes or until pork is cooked through. Stir occasionally.
- Add water, soy sauce, salt and pepper. Continuously stir for about 2 minutes.
- Remove pan from heat and let it cool down.
Note: you will needing a glass with water and two plates.
- Lay out one lumpia wrapper onto one of the plates.
- Place at least 2 tablespoons of filling at the lower portion of the wrapper, about 1 and a half inch from the bottom.
- From the bottom, fold it over the filling.
- Then fold the edges on each side inwards. Just like when you are creating an envelope.
- Roll the wrapper all the way to the top part.
- Brush the top part with water although sometimes I use beaten eggs to seal the end. But water is more than enough.
- Place the rolls into the other plate.
- Move on to the next wrapper.
- In a medium sized cooking pan, heat cooking oil.
- When cooking oil is hot enough, place 3-4 lumpia at the same. The number of lumpia to fry together depends on the space available in the cooking pan that you used.
- Fry each side of the Lumpia for about 1-2 minutes or until it turns golden brown. Then turn it to the other side. You can reduce the heat if you noticed that the Lumpia if cooking or burning too fast.
- Remove the cooked lumpia from the cooking pot and drain excess oil using a paper towel or a wire rack
- Serve with sweet chili dipping sauce.
- Cut lumpia in half if the number of lumpia you’ve isn’t enough for the guest.
- Enjoy eating!
Interested in other recipes? Feel free to comment below. Also, let me what you think about this recipe on how to cook Lumpia. I look forward to hearing from you