RECIPES FOR LUMPIA ROLLS RECIPES

TRADITIONAL FILIPINO LUMPIA RECIPE | ALLRECIPES

Traditional Filipino Lumpia Recipe | Allrecipes image

This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Provided by LILQTPINAY23

Categories Appetizers and Snacks Wraps and Rolls

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 30 lumpia

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Steps:

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 167.7 calories, CarbohydrateContent 11 g, CholesterolContent 23.2 mg, FatContent 10.5 g, FiberContent 0.7 g, ProteinContent 7 g, SaturatedFatContent 2.9 g, SodiumContent 287.8 mg, SugarContent 0.7 g

BAKED LUMPIA ROLLS RECIPE - FOOD.COM

Baked Lumpia Rolls Recipe - Food.com image

These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 60 rolls, or so, 15 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground lean pork
1 medium carrot, chopped fine
1 medium onion, chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 (8 ounce) can bamboo shoots, drained and chopped fine
8 garlic cloves
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1 teaspoon black pepper
wonton wrapper, 1 package
1 large egg
1/4 cup packed brown sugar
1/2 cup distilled white vinegar
1 teaspoon soy sauce
2 teaspoons water
1 teaspoon cornstarch, mixed with the water
2 -3 teaspoons freshly grated ginger

Steps:

In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
Roll, brush ends with beaten egg and finish the roll to seal.
Place seam side down on a cookie sheet and repeat until done.
Bake in a preheated 450 degree oven, turning once for around 20 minutes.
They should be cooked through and the wrappers are golden brown.
Serve hot.
You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
Dipping sauce----------------.
In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
Stir over high heat until sugar dissolves.
Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
Remove from heat and stir in ginger.
Makes 2/3 cup and you can double.

Nutrition Facts : Calories 128.2, FatContent 6.8, SaturatedFatContent 2.5, CholesterolContent 34.2, SodiumContent 96.2, CarbohydrateContent 10.2, FiberContent 1.1, SugarContent 5.3, ProteinContent 6.5

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Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

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In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!

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Reviews 4.4
Total Time 1 hours 20 minutes
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Total Time 1 hours 10 minutes
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