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How to Make Lumpia - A Step-by-Step Guide

Lumpia is a Filipino dish that is a popular snack or appetizer, often served during gatherings and special occasions. It is a type of spring roll that is filled with a savory mixture of vegetables, meat, and sometimes shrimp or tofu. The crispy, golden-brown exterior and flavorful filling make lumpia a favorite among both Filipinos and non-Filipinos alike.

While lumpia has its origins in Chinese cuisine, it has been adapted and modified to suit Filipino taste preferences, making it a ...

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Ingredients

  • 3 cloves garlic, minced
  • 1 cup chopped onions
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1 cup water
  • ½ cup diced carrots
  • ½ cup green beans, French cut
  • ½ cup diced celery
  • 1 (10 ounce) can bamboo shoots, julienned
  • 1 (8 ounce) can water chestnuts, drained and julienned
  • ½ cup jicama, peeled and julienned
  • ½ cup bean sprouts
  • 1 (16 ounce) package egg roll wrappers
  • 1 quart vegetable oil for frying

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Servings: 10
  • Yield: 20 to 25 egg rolls

  • In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
  • Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
  • 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 wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

    • Nutrition

    262 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 4mg
    • Sodium: 391mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 320mg

    Categories

    Fried recipes
    Fresh recipes
    Vegetarian recipes