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By Shobee |Created On:  |Updated:
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There are so many ways in cooking and making lumpia, but I will share with you a lumpia recipe which is pretty much a base recipe for your lumpia. You can customize this recipe according to your liking. You can add, shrimp, add shredded cabbage, spinach, and bean sprouts ( my most favorite) or change the meat into ground turkey or ground pork. As for myself, I have tried all the variations, and they all turned out epic. So brace yourself to learn this recipe while I dip one more time in this turquoise body of seawater from Coron, Palawan… 🙂
In my experience, there are two kinds of lumpia: it is either you cook the filling first or fill the lumpia wrapper with a raw filling, freeze them, and it will be called Lumpia Shanghai. Lumpia recipe is also perfect if you use a native Asian Lumpia Wrapper which you can find in any Asian store: like Menlo wrapper and Simex Brands, but if you do not have an Asian store close to you, a Wonton wrapper will work just fine, but it will turn out tart and less crunchy compared to those I mentioned. I heard you could use a Phyllo dough, but I cannot say much about it since I have not tried it.
So many people are very intimidated to cook lumpia, but really, it is straightforward. This is so easy to make that you will not buy those expensive spring rolls from the store – which are not as tasty and simply bland. Now that you have learned how to make your lumpia, you now have a staple recipe that you can show off at your next party. I promise you; your friends will rave about it. There are 50 pieces of lumpia wrapper in one pack, so you can make all of them and freeze them. You can cook 3 to 4 pieces at a time. There is no need to thaw these little gems; heat the oil and deep fry the lumpia pieces right away.NOTE that Lumpia is best when eaten right after cooking. If you wait a while to eat your lumpia after they are cooked, they will turn soggy, so this appetizer is not good to pack for lunch. Just letting you know…
Easy Filipino Lumpia Recipe with Chilli Sweet and Sour Dipping Sauce
You can eat this with Sweet and Sour chili sauce, which you can also find in your Asian store. You can “Americanize” it by dipping the lumpia with catsup. If you use leeks in this recipe, I assume you have some leftover leek stems, so here is some Leeks Recipe: Salt and Pepper Shrimp with Leeks, Stir-Fried Teriyaki Salmon.
FOR MORE LUMPIA RECIPES:
Fresh Lumpia
Easy and delicious Lumpia Recipe
Zucchini Lumpia
Lumpiang Togue/Mung Beans Lumpia
Easy Filipino Lumpia Recipe
4.67 from 9 votes
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Author: Shobee
Ingredients
- 1 stem leeks chopped (OR you can use 1 medium size red onion)
- 4 cloves garlic chopped
- 1 1/4 cups carrots chopped ( this measurement is from a 1 huge carrots)
- 2 lbs ground beef
- 2 tablespoon cooking oil
- dark soy sauce or salt to taste
Instructions
Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. Place a heaping 2 to 3 tablespoon of the filling diagonally near the one corner of the wrapper - leaving 1 1/2 inch space on each corner. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers. You can cook the lumpia right away or you can freeze them. I usually line the lumpia with an inch distance from each other on a cookie sheet and freeze them then when they are hard, put them together in a zip loc. It will prevent the lumpia from sticking to each other. You do not need to thaw the lumpia when you are ready to cook them.Cook 3 to 4 pieces at a time by deep frying. Make sure to cook it in medium fire and that it is cook through in the inside. Sometimes, I have to re cook the Lumpia because of this.
Notes
YOU CAN USE SPRING ROLL WRAPPERS TOO IF YOU DON'T HAVE THE MENLO WRAPPER
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
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Reader Interactions
Comments
shobee says
You’re welcome.
Hannah says
Awesome recipe thanks for sharing!!shobee says
You’re welcome!
Loni says
These are fantastic! Thank you so much for sharingshobee says
Oh no! It looks like I am delayed answering but I’ll do anyway. When I cooked the filling raw,I called it Lumpia Shanghai which I posted on the blog awhile back Everything is raw; the ground pork, carrots , etc.I roll them and freeze them and cook without thawing. But Make sure, I mean make sure that you will not make it thick because it does not cook through when you cook it frozen… For the veggies , I cook the filling ahead of time, roll it in the wrapper and freeze them.Then when ready, I cook it without thawing.Sometimes, when you make the filling too thick, it does not cook through so I don’t make the Lumpia too thick or I let the Lumpia sit on the counter for 20 minutes before cooking. I hope this helps.
Jacque says
Hello! This is the lumpia recipe I’ve been searching for! All others are to involved for my first time making these. My question was addressed earlier in your article, that these can be make two ways, with the filling cooked, as your recipe states, or, using the filling raw, then cooking. That’s where the article stopped and there’s no info to make these raw. From posts I’ve read, using uncooked filling solidifies the entire roll, meaning the filling doesn’t ‘fall out’ when eaten. How would I do this following your recipe? Is EVERYTHING raw? Or are vegis cooked then added to raw meat? I’m using a 2 color cabbage ‘slaw’ mix, that has carrots included, for simplicity, as the bulk of vegetables. I’m hoping to make these tonight or tomorrow at the latest, as the spring roll wraps have been thawed, and I want to do this correctly, so I’m not wasting my time and ingredients trying to ad lib as I go!
Thank you in advance for your reply…shobee says
you’re welcome!
Leigh Ann Fleming says
Thank you for this recipe, I anxious to try it out. I wish I was there in your country!!! Thanks again! Leighann Fleming
shobee says
Hello. You don’t need to thaw it.
M says
If I freeze these, do I need to thaw before deep frying?
shobee says
You should:)
Food Blogger Club says
Great lumpia recipe! We should try it out ASAP!
shobee says
Thank you.This is the basic of all Lumpia recipe… make a bunch and freeze them and when you are ready, just deep fry a certain number you want…
Amanda says
I’ve never tried making Lumpia before, but I’m really tempted now! They look wonderful! I pretty much wish I could reach through the screen and grab one. 🙂
shobee says
They are so good!!! Thanks for visiting
Mia says
I love all variations of lumpia. They’re such comfort food for me.
Thank you, Polly.
Yum! I LOVE lumpia! These look delicious!
Thank you, Thalia.
i LOVE lumpia.. definitely brings back some childhood nostalgia. have never made my own before, something i need to give a go! thanks for sharing the recipe!
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