If you are an avid foodie like me then you’re aware that Filipino food is becoming very popular. As a female sushi chef with a Filipino mixed background born and raised in America I’m always ready to cook some wonderful appetizers to kill my cravings and one of the first things that comes to my mind is Lumpia. A crispy fried Filipino spring roll which is also known as Egg rolls. And without any doubt, my friends love it especially when I roll enough Lumpia to feed the whole kababayan.
If we talk about its history, it is originated from the Chinese spring roll. It was the time when Chinese refugees from Fujian province carried the dish to Asia and its fame spread from there.
There are a few versions of this dish; Lumpiang Sariwa, Lumpiang Hubad, Lumpiang Shanghai, and Lumpiang prito. The filling can be rolled in with raw ingredients and then fried or is rolled with the ingredients already cooked. I find if you roll with cooked ingredients and you allow some time to drain out excess moisture before you roll you'll have a lumpia that will stay crunchy longer this is perfect if you’re having party or a get together. Nobody likes a soggy lumpia.
The basic ingredients of lumpia are garlic, ginger, ground pork, shrimp, chopped carrots, cabbage, green beans, green onions, and very important the lumpia wrapper. There is nothing set in stone with what you want in your lumpia. For example if you do not like ground pork you can use ground chicken or ground beef again there is no hard and fast rule. I usually stick to what my mom taught me but with this recipe I want to go healthy so I'm using lean ground turkey.
Lumpia wrappers can easily be found in any Asian stores but the best wrapper for Filipino Lumpia I find is Menlo because when it’s fried it has a nice light crunch. Other wrappers like wonton or spring roll tend to be heavier and chewier. But if you can't find it in your city then use spring roll wrappers.
Finally for a perfect experience, you need a nice sweet n sour or chili sauce for dipping as Lumpia is incomplete without it. But if you want a real Filipino Lumpia experience dipping it in rice vinegar with salt and pepper is so wonderful and tasty. I hope you enjoy!
50 pieces Menlo lumpia wrapper
1 tsp of ginger paste (optional)
4 cloves of garlic peeled and minced
1/2 teaspoon ground black pepper
1/2 cup green beans minced
Instructions for rolling with Raw or Cooked ingredients
• Step 1 (for Rolling Lumpia with Raw filling ingredients)
Sauté onions, garlic, carrots, green beans, ginger until tender. Remove from heat. Allow to cool
In mixing bowl combine the turkey, 2 eggs and the sautéed vegetables. Mix well using your hands or a wooden spoon. Make sure ingredients are evenly distributed.
• Step 1 (for Rolling Lumpia with Cooked filling ingredients)
Sauté onions, garlic, carrots, green beans, ginger until tender. Add ground turkey meat to pan and cook thoroughly. Make sure to break up chunks of turkey. Put mixture into strainer and allow excess moisture to drain out and allow to cool.
In mixing bowl combine the 2 eggs and the cooled filling ingredients. Mix well using your hands or a wooden spoon. Make sure ingredients are evenly distributed.
Place one of the wrappers on your surface with the corner facing you.
Scoop around 1 to 1 1/2 tablespoons of filling and place about an inch from the corner closest to you. Grab the corner closest to you and roll it up and over the filling then fold both sides of the wrapper add continue rolling up. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
Heat oil in a cooking pot. Deep fry lumpia in medium/high heat until it floats or is golden brown
Remove from the pot. Let excess oil drip. Serve. Share and enjoy
You can also save and freeze uncooked Lumpia.
The basic ingredients of lumpia are garlic, ginger, ground pork, shrimp, chopped carrots, cabbage, green beans, green onions, and very impor
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