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Lumpia Recipe

Christmas dinner and Noche Buena is not quite complete without lumpiang shanghai. The method for lumpia: an ounce of filling per thin, rice-paper wrapper, fold and seal, and do it over and over and over again.” On-site, they will be tumbled into a fryer, from which they will emerge golden and flaky, the quintessential Filipino party snack.
Well, you may or may not know it – but there are actually many variations of Lumpia (Filipino Spring Rolls) namely: Lumpiang Sariwa (Fresh Lumpia – unfried with a crepe-like wrapping), Lumpiang Hubad (Naked Spring Rolls – as you may have thought – it’s fresh Lumpia without the wrapping), Lumpiang Shanghai (not really from Shanghai but named after the Chinese city which is mostly made with a meat-filling), Lumpiang Ubod so-called because it’s made with Ubod which is the heart of the coconut tree and lastly, Lumpiang Gulay or simply Lumpia which is this recipe.

Each lumpia was dissected, argued over, and scored for texture, meat, seasoning, veggie-protein ratio, greasiness for both better and worse, overall deliciousness and that ineffable quality of “rightness”: the rare sensation when all parts collide in a transcendent symphony of familiarity.
Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai. Lumpiang Shanghai is a fried, meaty, Philippine lumpia or spring roll that is forever present at Filipino dining tables during special gatherings. This recipe makes about five dozen 3-inch pieces depending on how thick you make the spring rolls.

These lumpia are greasy, trashy and crispy — cigarillos of oil soaked wrapper — and seasoned with a liberal wealth of black pepper. Filipinos have adapted the original Fukien unfried spring rolls (lun bia) to one of their national dishes, fresh lumpia. In the Philippines, spring rolls are called lumpia.
There are also online sellers that you can buy lumpia or spring roll wrapper from. I know a little bit about Filipino food from a time when I used to go there on business fairly often back in the early naughts. Lumpia are mostly vegetable filled, crispy rolls. I cooked my beef and pork before I added the veggies.

When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. This vegetarian lumpia filling served on its own is also a common Filipino dish called lumpiang hubad, which literally translates as naked lumpia.
Use fresh spring roll wrappers. People usually love crunchy food like Filipino lumpia. Lumpia is Filipino spring rolls, typically filled with pork and vegetables, then deep fried. Lumpiang Ubod—This lumpia is made mainly of heart of palm and is served with a special kind of sweet-tasting peanut sauce.

Lumpiang Shanghai is our very own Filipino version of spring rolls. When frying, make sure the oil is of the right temperature so the filling is well-cooked and the wrapper is golden brown. Rañola, who is a part-time barista, recently saw the revival and elevation of Filipino food that was sweeping the West Coast and the East Coast among second-generation Filipino-American chefs, and found herself hungry to join the movement.

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