Comments on: Lumpia (Filipino Spring Rolls) Recipe

By: EnDee

EnDee — Mon, 23 Jan 2012 23:05:12 +0000

I would like to know how to keep the lumpia once fried crispy for a longer time. Whenever I cook these, after an hour or so, they become soggy (from the cooking oil). When we have parties I always cook these 3 or 4 hours before the party because I make so much of them. Does anyone know of a trick that will keep them crispy longer?

Thank you.

By: Bernie

Bernie — Sun, 22 Jan 2012 01:32:30 +0000

I make the Lumpiang Shanghai, which are the smaller version. I cut the stack of thin spring roll wrappers (found in the asian grocery in the freezer) into 4 quarters and then roll my filling into each one. This makes 100 bite-size delicious rolls, which after frying, I dip into Mae-Ploy Thai sweet-chili dipping sauce! Yum!!

By: Macai26

Macai26 — Mon, 27 Jun 2011 10:30:14 +0000

CONT…before I forgot, fry the lumpia until it bacomes golden brown. then serve it with Catsup, chili sauce, or hot sauce… Hmmm!!, so Yummy!..

By: Macai26

Macai26 — Mon, 27 Jun 2011 10:26:16 +0000

Lumpiang prito is best with pancit bihon, or white steamed rice. The usual and traditional Lumpiang prito is made of ground pork, but it is best with ground beef!. before grinding the beef or pork, slice the onions, garlis and tomatoes then have it grind together with the meat. it is better than mixing it with the grounded pork/beef because the juices of the onion garlic and tomatoes are really mixing into it (don’t put much tomatoes). Then after grinding the ingredients, you can add shredded carrot, then 2 fresh eggs, put dashes of ground black pepper and salt to taste. Mix well. When you wrap the mixture to a wrapper use beaten egg as a sealer.

By: maryk

maryk — Tue, 04 Jan 2011 00:24:44 +0000

I make my lumpia with ground beef and shredded cabbage, carrots and some onion. I made my neighbor some for Christmas with ground beef, sausage (spicy), cabbage, carrots and cranberries. They were super good. You can make them with just about any filling combination you can think up. If you’re watching your weight, you can spray them with Pam and bake them. They aren’t quite as good, but still tasty.

By: Gretch

Gretch — Mon, 03 Jan 2011 06:17:33 +0000

Try adding half a hard boiled quail’s egg in the middle of the lumpia- it’s a great surprise when you bite into it!

By: Andy Valenciano

Andy Valenciano — Tue, 16 Nov 2010 06:38:08 +0000

To prevent cooking oil from seeping into the mixture during cooking, I mash the ingredient mixture with cooked squash and sweet potatoes. I also add a slice of salted duck egg into each roll. Great!

By: Mom

Mom — Fri, 15 Oct 2010 16:07:26 +0000

Egg roll wrappers work quite well as a substitute.

By: Bea

Bea — Sun, 15 Aug 2010 20:14:12 +0000

We seal ours by dipping them briefly into hot oil on the seem side. We then will take them where we are going and fry them there or freezer seal them. They keep for at least 6 months if sealed well.

By: Hawiza Sharpe

Hawiza Sharpe — Fri, 11 Jun 2010 17:50:44 +0000

I tried this recipe with ground beef instead of pork and it is delicious!!!