LUMPIA / LUMPIAS

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Lumpia / Lumpias image

This is the result of combining bits and pieces of other recipes to reflect what is, to me, the perfect lumpia. They are, in an acronym, TDF! (IIDSSM) I make a simple dipping sauce that I also use with gyoza (pot stickers) which is simply equal parts soy sauce and rice vinegar sprinkled with sesame seeds.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 45m

Yield 12 lumpias

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb ground lean pork
2 tablespoons low sodium soy sauce
1/2 small onion, finely diced
1/3 cup water chestnut, chopped
1/3 cup cabbage, shredded
1/2 small carrot, shredded
2 teaspoons black pepper
1 tablespoon garlic powder
canola oil (to 3/4-inch depth in skillet)
12 frozen spring roll wrappers (8-inch across, extra thin. *Not* egg roll wrappers)

Steps:

  • Begin thawing the frozen spring roll wrappers 30 minutes before using. When thawed, cover the stack with a moist towel so they don't dry out. I keep a spray bottle of pure water on hand to spritz it periodically. Spring rolls are very fragile, so handle carefully.
  • Combine meat, carrot, onion, water chestnuts and cabbage in a large bowl and mix well.
  • Add soy sauce, pepper and garlic, and mix thoroughly again.
  • Over medium heat, cook this mixture, breaking up meat as it browns, for about 10-12 minutes or until cooked through. Drain.
  • Gently peel one wrapper from the stack (recover with damp cloth) and place it on a flat surface with one of the corners pointing toward you.
  • Place a loosely-packed 1/4 cup of the meat filling in a horizontal line across the wrapper leaving about 2 inches of wrapper on the left and right ends of the filling.
  • Roll the corner nearest you up over the filling, very gently tucking the tip of that corner under the meat. Roll as tightly as possible about halfway up.
  • Then tuck in the left and right corners (these will be the lumpia ends) and continue rolling the lumpia as tightly as possible, but gently, away from you until it's a complete cylinder.
  • Moisten the last corner furthest from you (a squirt bottle comes in handy here) to seal the wrapper, and then place it on a plate until cooking. You can also just dip your fingers in water and seal that way as well.
  • Continue rolling all lumpias in this fashion until the meat mixture is finished.
  • Heat oil to about 350°F.
  • Turning once halfway through cooking, fry no more than 3 lumpia at a time, or the temperature change will be too drastic to cook them properly. Too low and they'll become too greasy; too high and they'll burn....as demonstrated rather skillfully in my photographs. *lol*. Total fry time is entirely dependent on the color you want your lumpias to have. Since the filling is actually already cooked, you don't need to worry about under-cooking! It's almost idiot-proof, unless you're me and believe, despite all evidence to the contrary, that you CAN multitask. I like a medium-dark golden color which was achieved (after a bit of trial and error) after about 2 minutes per side.
  • Drain on paper towels and serve with dipping sauce.

Tony Reynolds
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I'm not a big fan of lumpia, but I tried this recipe and I was pleasantly surprised. The lumpias were crispy and flavorful, and the dipping sauce was amazing. I'll definitely be making these again.


Md Ahnaf
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These lumpias were delicious! The filling was flavorful and the wrapper was crispy. I will definitely be making these again.


Luyanda Shangase
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I made these lumpias for a potluck, and they were a huge hit. Everyone loved them! I'll definitely be making them again.


Faiz Ur Rehman
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These lumpias were a little spicy for my taste, but my husband loved them. I'll definitely be making them again, but I'll use less chili pepper next time.


HECTOR SIGLER
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I'm not a very experienced cook, but I was able to make these lumpias without any problems. They turned out great! I'm so glad I found this recipe.


New information
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These lumpias were a bit more work than I expected, but they were worth it. They were so delicious! I'll definitely be making them again for special occasions.


Deon Kerr jr
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I've been looking for a good lumpia recipe for a while, and this one is perfect. The lumpias were crispy and flavorful, and the dipping sauce was amazing. I'll definitely be making these again.


Adil Farooq
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These lumpias were easy to make and turned out great! I used ground chicken instead of pork, and they were still delicious. Thanks for the recipe!


Layla Calderon
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I'm not usually a fan of lumpia, but these were really good. The filling was moist and flavorful, and the wrapper was crispy. I'll definitely be making these again.


Sunaina
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These lumpias were a hit at my party! Everyone loved them. I'll definitely be making them again soon.


Dynasty Mw
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I've made lumpia many times before, but this recipe is by far the best. The instructions are clear and easy to follow, and the results are amazing. Thanks for sharing!


Rivoningo Phakula
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This lumpia recipe is a winner! The filling is flavorful and savory, and the wrapper is crispy and golden brown. I will definitely be making this again.