CHINESE LUMPIA RECIPE RECIPES
CHINESE LUMPIA RECIPE - COOKEATSHARE
Provided by CookEatShare Cookbook
Number Of Ingredients 8
Steps:
- Mix all ingredients in a glass bowl (taste for salt). Chill. How to Wrap: Put meat on the quarter corner of the egg roll. Roll the wrapper and seal with water or possibly egg white. Dry the wrapper under an electric fan. How to Cook: Heat oil in a fryer at medium temperature till ready. Fry Lumpia till golden. Cold for a few min and serve with sweet sour sauce or possibly chili sauce or possibly mustard with horseradish....whatever you wish! ENJOY!!!!!
Nutrition Facts : ServingSize 126 g, Calories 250, FatContent 17.78 g, TransFatContent 0.0 g, SaturatedFatContent 6.48 g, CholesterolContent 124 g, SodiumContent 555 g, CarbohydrateContent 5.72 g, FiberContent 0.7 g, SugarContent 1.05 g, ProteinContent 16.14 g
LUMPIA SHANGHAI RECIPE - NYT COOKING
Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.
Provided by Angela Dimayuga
Total Time 1 hours 15 minutes
Yield 20 lumpia
Number Of Ingredients 14
Steps:
- Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
- Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there’s no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
- In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
- Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.
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HOMEMADE LUMPIA RECIPE BY TASTY - FOOD VIDEOS AND RECIPES
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
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Reviews 96
Calories 655 calories per serving
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Reviews 96
Calories 655 calories per serving
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LUMPIA (SHANGHAI VERSION) RECIPE | ALLRECIPES
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
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Reviews 4.4
Total Time 1 hours 20 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 261.5 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 261.5 calories per serving
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
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INDONESIAN LOEMPIA'S RECIPE - FOOD.COM
This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 174 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 174 per serving
- Serve with peanutsauce or just Ketjap manis and sambal.
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CHINESE-STYLE FRESH LUMPIA RECIPE - FILIPINO FOOD & PINOY ...
Jun 14, 2016 · How to make Chinese Fresh Lumpia. Make the filling: Heat 1 tablespoon oil in a large wok. Sauté shrimp until pink. Transfer to a platter and set aside. Heat remaining oil in the same wok. Sauté onions until translucent. Add garlic and sauté until fragrant. Add ground pork and cook until browned. Season lightly with salt and pepper.
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AMOY LUMPIA (CHINESE LUMPIA) - OBSESSIVE COOKING DISORDER
May 29, 2014 · Scramble egg into an omelette, and cut into thin strips; set aside. Wash bean spouts and set aside. To make the sauce, combine hoisin with water to desired consistency in a microwave. Add sugar and Siracha sauce and adjust to taste. To assemble, place the fresh lumpia wrapper on a plate and spread lettuce.
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CRAFTY MOMMA: RECIPE: FRESH CHINESE LUMPIA
Jul 10, 2012 · boil water, brown sugar and soy sauce in a saucepan. Dissolve cornstarch in water and combine with sugar and soy sauce mixture. Simmer until thick. Add garlic and peanuts and cook for one more minute. Serving the Lumpia. Lay wrap on a plate add peanut mixed with sugar. then add fried Hoti with bihon.
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CHINESE LUMPIA RECIPE - PINTEREST
Dec 10, 2019 - Explore Juansu Bai's board "Chinese lumpia recipe" on Pinterest. See more ideas about lumpia recipe, lumpia, filipino recipes.
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DYNAMITE LUMPIA RECIPE | KITCHN
There’s an important distinction between Chinese-style egg roll wrappers and lumpia wrappers. Lumpia spring roll wrappers are thin and crepe-like, and turn light, crispy, and shatter when fried. Egg roll wrappers are thicker, and, when fried, turn more crunchy than light and crisp, with pock marks all over the exterior.
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AMOY LUMPIA (CHINESE LUMPIA) - OBSESSIVE COOKING DISORDER
May 29, 2014 · Scramble egg into an omelette, and cut into thin strips; set aside. Wash bean spouts and set aside. To make the sauce, combine hoisin with water to desired consistency in a microwave. Add sugar and Siracha sauce and adjust to taste. To assemble, place the fresh lumpia wrapper on a plate and spread lettuce.
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FRESH LUMPIA (CHINESE STYLE) RECIPE
Set aside. Saute garlic, 1 chopped onion and firm tofu. Season with salt. When cooked, mix with the other ingredients. Set aside. Pound peanuts or use a blender (ground peanuts should not be powdery). Add sugar to ground peanuts. Get a lumpia wrapper. Put a leaf of lettuce over the wrapper.
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SUMMER FRESH CHINESE LUMPIA | BLAUEARTH
Apr 27, 2010 · lumpia wrappers. Preparation: Sauté first 6 ingredients in very little oil. Drain after veggies turn limp. On a lumpia wrapper, arrange the cooked mixture together with other ingredients depending on your taste, then roll. You can add other veggies like mongo sprouts and sauces like chili garlic or chili bean paste.
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From blauearth.com
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DYNAMITE LUMPIA RECIPE | KITCHN
There’s an important distinction between Chinese-style egg roll wrappers and lumpia wrappers. Lumpia spring roll wrappers are thin and crepe-like, and turn light, crispy, and shatter when fried. Egg roll wrappers are thicker, and, when fried, turn more crunchy than light and crisp, with pock marks all over the exterior.
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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).
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CHICKEN LUMPIA SHANGHAI RECIPE - SHARE-RECIPES.NET
1. In a bowl, combine ground pork, onion, carrots, garlic powder, parsley, salt, sesame oil, and eggs. Mix them well. 2. Scoop around 1 to 1 1/2 tablespoons of well-mixed filling and place half a handful of it over a lumpia wrapper. Spread the filling in a parallel movement, and then fold both sides of the thin crepe.
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LUMPIANG SHANGHAI RECIPE | PANLASANG PINOY RECIPES™
Oct 31, 2016 · Oil for frying. Instructions. In a clean bowl mix the ground pork, carrots, onion,garlic, egg, flour, salt, pepper, seasoning granules, cheese and kinchay. Mix well. Lay a piece of wrapper and put 2 tbsp of pork mixture, spread it in oneline and roll. Seal it with water and cornstarch paste or egg white.
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