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- Dish type
This is the Filipino version of spring rolls. You can find lumpia wrappers in Asian supermarkets wherever they keep their frozen food.
425 people made this
- 1 tablespoon vegetable oil
- 500g (1 1/4 lb) minced pork
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 1 medium carrot, minced
- 2 spring onions, chopped
- 50g (2 oz) thinly sliced green cabbage
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 30 lumpia wrappers or rice paper
- vegetable oil for frying
MethodPrep:45min ›Cook:25min ›Ready in:1hr10min
- Place a wok or large frying pan 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, spring onions and cabbage. Season with pepper, salt 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 4cm 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 clingfilm to retain moisture.
- Heat a heavy frying pan over medium heat, add enough oil for deep frying, 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 kitchen roll. Serve immediately.
Reviews & ratingsAverage global rating:(455)
Reviews in English (364)
Easy to prepare and cook - place the food an inch above the bottom, fold in the sides, roll up and pull in tight the stuffing into a neat roll. I put a bit of egg yolk on the end to hold it together.-10 Jul 2009
Altered ingredient amounts.I added a bit of chilli pepper-10 Jul 2009
I made lumpia years ago and have attempted several times recently but couldn't get the flavor right. This recipe is exactly what I was used to in the military. I was taught to use red onion, an extra teaspoon of soy and one of sesame oil. I'm not a veggie fan so I only put 2/3 cup cabbage w/carrots from a coleslaw bag I put in the food processor. I also used the suggestion to let it sit overnight for added flavor. EXCELLENT! I purchase banana sauce both regular and hot from the asian market where I get the lumpia wrappers. I'll be living on these from now on since I have the right combo. Thanks!-26 Oct 2017
Beef Lumpia Recipe (Filipino Spring Roll)
Beef Lumpia Recipe is a Filipino egg roll dish that is mixed with beef, vegetables, and sauces. Among locals, we called it Lumpiang Shanghai, which is one of the most popular street foods in the Philippines.
There are varieties of lumpia in the Philippine, which could be either fresh or fried. But, in this post, we are focusing mostly on a popular Filipino fried beef lumpia.
During my stay in the Philippines, you can find this Filipino egg roll dish almost everywhere- from street food to high-end restaurants. The first time I tried a fried egg roll was during my childhood made by my mother. It is delicious, and is commonly eaten with rice, and served with sweet or vinegar sauce.
This is so far one of the tastiest and recommended Filipino food to try. You can even find this dish in other street foods and in the carinderia- a food place where they sell and serve Filipino foods. Another name of this food is Lumpiang Shanghai which is a popular
This experience have inspired me to cook my version of Lumpiang Shanghai.
- Serving Size: 1 (154.1 g)
- Calories 231
- Total Fat - 9.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 47 mg
- Sodium - 522.5 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 1.5 g
- Sugars - 1.3 g
- Protein - 17.4 g
- Calcium - 28.2 mg
- Iron - 2.7 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.2 mg
In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, Shitake mushrooms, salt, pepper, soy sauce, and sauté until the beef is browned.
Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots and simmer for 5-10 minutes. Add the green beans, cabbage and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and add the bean sprouts or jicama. Drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag, or under moist towel. Do not allow them to dry out and become brittle.
Place 1 full tablespoon of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.
The egg rolls can be fried immediately or frozen for later use. If frying them immediately, cover them with plastic wrap or a moist towel to keep the wrappers from drying out. If freezing them, place them in a Ziploc (for freezer), putting plastic wrap between layers. They can be stored in the freezer for up to 2 months. Do not thaw the frozen egg rolls before frying them. Just separate them and fry them while still frozen.
Heat a skillet over medium heat, add vegetable oil to about 1 inch depth, and heat for 5-10 minutes. Fry the egg rolls for 3-4 minutes on each side, or until all sides are golden brown. Place on paper towels to drain excess oil.
Lumpia Recipe (Lumpia Shanghai)
This lumpia shanghai recipe is one of the filipino recipes that my family love to cook specially during a party or get together with friends. Lumpia in Filipino are eggrolls wrapped stick of meat that are deep-fried. Lumpia meat is composed of ground or finely mince of pork, beef or vegetables. Then once the recipe of lumpia shanghai is cooked, its best served with sweet and sour sauce.
During of our party, I was busy cooking other filipino dishes, and one of my friend arrive early and help me in cooking. While doing this lumpai, She notices that the lumpia wrapper won’t stick together after it was cooked. I told her that I’ve tried everything to make this wrapper stick together from water and other type of paste but still no avail.
Since she also know how to cook she gave me an idea in making these wrapper sticks together and she suggested using egg white as a paste in binding the wrapper together. Her technique works! Since then, my filipino lumpia shanghai looks better and even taste good.
A Local Hawaii Favorite: Pork & Vegetable Lumpia Recipe
Like making Adobo, Lumpia was another Filipino dish we had often growing up. It’s probably my favorite Filipino dish, mostly because stuffed finger foods are definitely my jam, and that totally applies to this recipe. I remember sitting at the kitchen table, sneaking tastes of the filling before wrapping dozens of lumpia for our next party.
The lumpia filling can vary but my favorite are these ground pork and thinly sliced vegetable spring rolls. You can never have just one and I’ve definitely made a meal out of just eating lumpia, the vegetables balance out the meatiness of the pork so it’s a win. But they make the perfect appetizer for a party or a great potluck dish to bring to your next gathering.
Most Asian countries have their own interpretation of spring rolls and lumpia is the Philippines version. Lumpia can be filled with everything from pork and vegetables to sweet combinations like bananas and brown sugar as well as seafood, other meats, vegetarian styles, fruits, and chocolate. No matter where your imagination takes you to fill these crispy rolls, for me nothing beats the traditional style of pork and vegetable. Try out this recipe and practice your lumpia wrapping skills so you can share these delicious rolls at your next gathering.
Pork & Vegetable Lumpia
Total Time: 1 Hour 15 Mins
1 tablespoon Vegetable Oil
½ cup Green Cabbage, thinly sliced
1 teaspoon Ground Black Pepper
30 eaches lumpia wrappers
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. Drain grease from the pan. Add in minced garlic, carrots, bean sprouts, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Gently pull apart lumpia wrappers. Lay a wrapper on a clean, flat surface (large plate or cutting board works) place about 2 heaping tablespoons of the filling diagonally near one corner, leaving about 1-inch space at both sides. Fold the side along the length of the filling over the filling, tuck in both ends tightly, and roll neatly. Keep the roll tight as you assemble. Moisten the edge of the wrapper with water to seal. Cover the rolls with plastic wrap and continue wrapping the rest of the lumpia.
In a heavy skillet, heat about 1/2 inch depth of oil over medium heat for 5 minutes (or until it reaches about 350F). Add 3 to 4 lumpia into the oil and fry for 1 to 2 minutes, until all sides are golden brown. Remove from oil and drain on a wire rack or paper towel. Serve immediately.
Filipino Lumpia Recipe
A great appetizer that is very hard to get enough of, this recipe should make about 30 Lumpia, so 2 per person (if you can make them stick to that.) I got this recipe from a friends wife when Hub-Man was in the Army and I did not stick to just 2! Read more ! See less
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- * 1 tablespoon vegetable oil
- * 1 pound ground pork
- * 2 cloves garlic, crushed
- * 1/2 cup chopped onion
- * 1/2 cup minced carrots
- * 1/2 cup chopped green onions
- * 1/2 cup thinly sliced green cabbage
- * 1 teaspoon ground black pepper
- * 1 teaspoon salt
- * 1 teaspoon garlic powder
- * 1 teaspoon soy sauce
- * 30 lumpia wrappers
- *1 egg slightly beaten
- * 2 cups vegetable oil for frying
- * 1 tablespoon vegetable oilshopping list
- * 1 pound ground porkshopping list
- * 2 clovesgarlic, crushed shopping list
- * 1/2 cup chopped onion shopping list
- * 1/2 cup minced carrotsshopping list
- * 1/2 cup chopped green onionsshopping list
- * 1/2 cup thinly sliced green cabbageshopping list
- * 1 teaspoon ground black peppershopping list
- * 1 teaspoon saltshopping list
- * 1 teaspoon garlic powdershopping list
- * 1 teaspoon soy sauceshopping list
- * 30 lumpia wrappers shopping list
- *1 egg slightly beaten shopping list
- * 2 cups vegetable oil for frying shopping list
How to make it
- 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.Brush roll with beaten egg. 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.
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Wow unbelievable. Tracy here From Austria I want to say a very big thanks and appreciation to DR. AKERECO of all spell casters worldwide for bringing back my husband who left me and the kids for almost six months within the space of two days after following all instructions given to me. I am very much grateful for restoring peace in my marital home, and I pray God almighty gives you the strength and wisdom to continue helping more people having similar relationships and marital problems like mine. For help you can contact him now through his email and mobile number below.
Email: [email protected]
WhatsApp Number: +2348148822140
That's what I'm talking about. My mother and father-in-laws are back in PI so I can't get my fix of lumpia.
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- 1 milkfish (bangus)
- 1 tablespoon soy sauce
- ¼ lemon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup frozen peas
- 1 carrot, cut into matchsticks
- 1 (1.5 ounce) box raisins
- 1 stalk celery, diced
- salt and ground black pepper to taste
- 25 lumpia wrappers
- oil for frying
Remove scales, gills, and internal organs from bangus. Wash the inside of the fish. Slice open the backside to expose the meat. Pour soy sauce on top squeeze lemon over the meat.
Pour enough water into a pot to cover the bangus. Bring to a boil. Add the bangus and boil until fish is no longer pink, 10 to 12 minutes.
Let bangus cool until safe to handle, at least 10 minutes. Remove bones.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add the fish meat, peas, carrot, raisins, and celery. Season filling with salt and pepper.
Wrap 1 tablespoon of the fish filling in a lumpia wrapper. Continue until remaining filling and wrappers are used up.
Heat vegetable oil in a deep saucepan over medium-high heat. Fry lumpias in batches in the hot oil until just light brown, 5 to 7 minutes per batch.
How do you make lumpia sauce?
Every good egg roll needs a good dip. For this recipe, I make an easy soy sauce, vinegar dip. It is simply soy sauce, rice vinegar and granulated garlic it.
If you like it spicy garlic chili sauce is always a good option.
Once you’ve got this recipe in your arsenal, you’re going to want to make it all the time. You’re going to be asked by friends to make it all the time. It’ll become a family favorite for you, just like us. Trust me.
Don’t Forget the Dipping Sauce.
Once your Lumpia are done, you can eat them by themselves, but there’s something very special about spooning on a bit of sweet and sour sauce. This isn’t very hard to make and most American grocery stores will carry La Choy or another brand of sweet and sour dipping sauce that will work just fine. You can also order it through this link to Amazon. You can also pick up a bottle of the Mae Ploy Sweet Chili Sauce which a LOT of people enjoy instead of sweet and sour sauce.
*Please note: I included a couple of affiliate links to Amazon in the above paragraph. Buying the products through those links does help support this website. Thanks!
Ok, if you’re ready, let’s get on with making these Filipino Lumpia so you can experience one of the most popular dishes from the fabulous cuisine of the Philippines.
- 1 tablespoon Vegetable oil
- 1 pound Ground Pork
- 1/2 cup Onion Chopped
- 2 cloves Garlic
- 1/2 Cup Carrot Minced
- 1/2 Cup Cabbage Shredded
- 1/2 Cup Green Onion Chopped
- 1 tablespoon Soy sauce
- 30 each Lumpia Wrappers
- 1 Egg Beaten
Heat a large skillet or wok over a medium-high to high heat and add in 1 tablespoon of vegetable oil and the ground pork.
Cook, stirring frequently until the pork is done and you can't see any pink. Make sure you use a fork to break the pork up as fine as possible (some people will cool the pork and mince it further in a food processor).
Remove from the pan, draining off as much fat as possible (leave some in the pan). Let the pork cool while you prepare the remaining ingredients.
In the same pan, cook the onion and garlic until soft, about 2-3 minutes.
Reduce to a medium-low heat and add in the carrots and cabbage and stir for about 1 minute.
Add in the green onions, soy sauce and cooked ground pork. Cook for about 1 minute, remove from the heat and set aside until it's cool enough to handle.
Scramble the egg in a small bowl and set aside to use for sealing your rolled up lumpia.
Lay out one of the lumpia wrappers in front of you (in a diamond shape) and spread about 2-3 heaping tablespoons of the filling in a line across the bottom 1/3 of the wrapper.
Fold the bottom of the wrapper up towards the middle and then fold in each side. Roll up, keeping it as tight as possible.
Brush a small amount of the egg wash on the edge of the wrapper and seal the lumpia closed and place your lumpia rolls on a plate covered with a very lightly damp towel until all of them are finished.
Add 2 cups of vegetable oil to a heavy skillet (should be about 1/2" deep) and heat to approximately 375 degrees. This typically will take about 5 minutes over a medium heat.
Place 3-4 lumpia into the pan and cook about 1-3 minutes or until golden brown. If you add too many at one time, you'll cool the oil and they won't fry properly. I will add in 1 lumpia, cook for about 1 minute and then add in the next one, until I have 3 of them in the pan. Then I just replace each finished lumpia with a new one.
Lumpia is traditionally served with sweet and sour dipping sauce, but get creative and use whatever you like the best.