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Lumpia Recipe
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Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling
is composed of ground pork along with minced onions, carrots, and
seasonings such as salt and ground black pepper. This recipe post is all
about how to make basic lumpia. Feel free to use this as a baseline.
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Lumpia ingredients
This deep fried lumpia recipe still tastes great even if I kept the ingredients
at a minimum. The main protein for this version is ground pork. I also
added carrot for additional sweetness and parsley to make it taste fresh.
The lumpia wrapper used in this recipe is store-bought. I will talk more
about it later. By the way, eggs are used when making the lumpia filling in
order to bind all the ingredients together. It prevents the meat mixture
from falling apart or separate from each other when frying.
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Here in the US, Filipino and Asian stores sell the wrapper too. There are
many options that you can choose from. My favorite is the thin wrapper. It
is similar to the ones sold in the Philippines. Other options include egg roll
wrappers of different sizes. Use it when you want a thick wrapper for your
spring roll.
There are also online sellers that you can buy lumpia or spring roll
wrapper from. Amazon is a good source along with some Filipino online
stores in the US.
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step is to wrap the lumpia mixture in egg roll wrapper. I showed how I did
it in the video below. The final step is to deep-fry it until brown and crispy.
Let’s talk about the first step. You can simply add all the ingredients in a
bowl and mix thoroughly. It can be done the manual way using your
hands. An easier way is to use a stand mixer. Make sure to attach the
dough hook when going this route.
This is a basic recipe. It will give you a good tasting lumpia. However, you
can play around with it by adding more ingredients to bring it up to the
next level. A good example is the addition of seasonings to bring-in more
flavors. Another good suggestion is to add a bit of Italian sausage to the
mixture. You can also try adding veggies such as celery.
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Wrapping lumpia is easy. It is something that you can get used to after a
few tries. The tricky part in this process is when using a wide wrapper. The
video below shows my technique on how to wrap lumpia using wide egg
roll wrappers. It is quick and easy. You should try it for yourself.
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Deep frying the lumpia has a little trick in order to ensure that the filling
gets completely cooked while not getting the wrapper burnt. It has
something to do with temperature. Make sure that you do not fry the
lumpia on very hot oil. This will quickly brown the wrapper while leaving
the meat mixture still under cooked. Try to fry the lumpia while the oil is
starting to get hot, around 250 F. Let it slowly cook the inside. The wrapper
will gradually brown as it fries. You will know that it is ready when it floats.
By the way, I am assuming that you will follow my lead by also deep frying
the egg rolls.
When it comes to the dipping sauce, I love to dip mine in sweet and sour
sauce. Banana sauce or banana ketchup works too.
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The oil from the ground pork also gets extracted during the cooking
process. You will end up with less oil crispy lumpia to munch on.
It only takes flour, cornstarch, salt, and water to make your homemade
lumpia wrapper. I will cover the procedure in one of our future videos.
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Lumpiang Sariwa with Fresh Lumpia Wrapper – Naked lumpia with fresh
soft wrapper. I love the idea of making your own homemade wrapper. I
included the tutorial in my cooking video so you too can make one at
home. See recipe
I love to have lumpiang sariwa with crushed peanuts on top and some
crushed garlic. These complements the sweet brown sauce.
Fish Lumpia Recipe – Just like ground meats, fish flakes can also be used
to make lumpia. This is the most popular version during the holy week. I
use either bangus (milkfish) or galunggong (round scad) to make it.
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Crab and Corn Pearl Soup and Chinese Spring Rolls – a good appetizer
combination can be soup and spring rolls. The spring rolls in this recipe is
Chinese inspired. This makes use of ground chicken along with Chinese
chives, mushroom, and other interesting ingredients. See recipe here
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Lumpia Recipe
Crispy and delicious deep fried Filipino egg rolls or
lumpiang Shanghai.
Course Appetizer
Cuisine Filipino
Keyword eggroll, lumpia, lumpiang shanghai Print
Pin
Servings 6 people
Author Vanjo Merano
Ingredients
50 pieces lumpia wrapper
3 cups cooking oil
Filling ingredient
1 1/2 lbs ground pork
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Instructions
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of
lumpia wrapper. Spread the filling and then fold both sides of the wrapper.
Fold the bottom. 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.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy
Video
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Related Recipes:
Longanisa Lumpiang
Shanghai Lumpiang Ubod
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Comments
Mary says
December 29, 2021 at 8:08 pm
Reply
You can, but I find pork better than beef for this recipe.
Reply
peterlyn says
May 8, 2021 at 7:47 am
i like lumpiq and easy to prepare but need ur help since i bought unsalted
lumpia wrapper in the supermarket unfortunately the taste of wrapper it
seems its not unsalted? i did not put salt on my engriedients..any
suggestion on how to remove the salty tastbof the lumpia wrapper?thanks
Reply
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Peterlyn, I am sorry but I am not sure if I got it. Did you mean that you
bought unsalted lumpia wrapper, but it was salty (contrary to the
package details)?
If this is the case, I think that it is easier to buy another wrapper instead
of trying to remove the salty taste from it.
Reply
Robelynyansonbalcena says
April 19, 2021 at 12:49 am
For me i rate 10 coz every time i cook.i always research the recipies i didn’t
know how to cook that’s im watching while we cook
Reply
Robelyn, Thanks for the high rating. I hope that you enjoyed the lumpia.
Reply
You bought old lumpia wrappers! Return them to the store and save
yourself further disaster.
Reply
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Kim says
February 8, 2021 at 2:09 am
Reply
Reply
Try Menlo brand. I have had amazing success with these wrappers. I live in
Las Vegas and can find them at Sea Food City, which is basically our
Filipino market.
Reply
What brands of lumpia wrappers do you recommend to buy in the US? I’ve
been looking and can’t find any I can order online that dont require the
meat to be cooked before wrapping. I’m trying to find a thinner version of
the wrapper because I don’t want a thick one.
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Reply
LL says
December 30, 2020 at 2:39 pm
Use Menlo brand wrappers (red package). These are the very best for
lumpia!!
Reply
I use Rose Brand rice paper from my local Chinese grocery store and
always get great results! Give it a try……very easy to use. Good eating!
Reply
Reply
Marjorie says
February 19, 2021 at 1:20 am
I get my wrappers from Korean shops. I hope you can find one near
you.
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Reply
Siva says
April 22, 2021 at 3:38 pm
Reply
Mons says
November 16, 2020 at 3:24 am
Everytime I prepare lumpia Shanghai, it’s always have plenty of water from
the ingredients. How do I make the mixture firm to make an easy Shanghai
roll?
Reply
Reply
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Vea says
October 25, 2020 at 8:26 pm
Reply
Diana says
October 9, 2020 at 3:32 pm
What would you suggest for freezing them? Is it best to put them in a
freezer ziplock bag single layer or can you stack them with some space
and with parchment paper? Also how long can you keep them stored in
freezer ? is 3 months the max?
Thank you
Reply
Reply
Zai says
October 4, 2020 at 9:51 am
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Reply
Zai, yes you can do that. Put it in a resealable bag and thaw it before
frying when needed.
Reply
Mary says
June 24, 2020 at 9:30 am
Reply
Reply
Very good… Look tasty. I hope when I do it, looks as good as yours did.
Thanks
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Reply
Reply
William says
September 12, 2019 at 8:27 pm
Put 1 tbsp mixture in middle of wrap and spread out in a row then fold
bottom end of wrap over the row of meat then fold the ends over toward
the middle then roll the long length of meat up till the end of the wrap
using egg whites to hold it closed. Then cook as usual
Reply
Ray says
February 13, 2019 at 8:54 pm
Reply
Where in Winnipeg can I buy Lumpia wrappers? I haven’t made this recipe
yet. I need to buy the wrappers.
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Reply
Andrea says
December 21, 2018 at 4:43 pm
Hi Kuya Vanjo! Really loved your old lumpia shanghai recipe. Pwede
pahingi ng copy ng old recipe? Thanks.
Reply
Thank you for this recipe! My husband is Filipino and I’m happy to finally
find an easy to make dish he loves!
Reply
Reply
Carol says
November 25, 2010 at 9:07 am
I need help! I bought TYJ Spring Roll Pastry online. After I add filling and roll
them up, I cannot get the ends to seal. Water, or egg has not worked. I
have the rice flour skins, too… the kind you can see through. With those, I
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know you have to dip them in a plate of water and lay them out to fill. Do
the TYJ skins require the same water treatment? It’s too bad I can’t get an
answer from the place I bought them. I paid $40 for 6 packs of skins… 3
small and 3 large. I’m not letting them dry out. I keep them covered with a
damp cloth. I deep fried one of the small packs and made a sort of potato
chip. At least they didn’t go to waste. Seems like the simplest thing, but I
am hard-pressed for an answer. I found this website and decided to ask
here. Can’t hurt!
Reply
Junm says
June 15, 2019 at 8:42 pm
Use paste mixture to seal. Flour and water mixed until paste in texture.
Do not cook the slurry. It will dry n seal the wrapper as you use it.
Reply
try using a paste of water or egg missed with flour. doen’t have to be a
thick paste but sticky.
Reply
Camellia says
February 18, 2021 at 11:30 am
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Reply
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