Comments on: Lumpia (Filipino Spring Rolls) Recipe

By: Obbop

Obbop — Sat, 13 Feb 2010 00:40:09 +0000

Lumpia Shanghai sounds devastatingly delicious.

The style with veggies, also, sounds yummy enough to make one’s liver quiver with unadulterated delight.

I eagerly anticipate making my first-ever lumpia.

I always had to rely upon others to concoct the wonderful lumpia for me but since I no longer visit the Philippines and having left California for hillbilly heaven in the Missouri Ozarks where roadkill possum is considered haute’ cuisine y’all and using the word “lumpia” is interpreted by the half- and quarter-wit local yokels as a cuss word it is now up to cooking impaired me to create those wonderful edible little critters I recall so fondly.

By: Kat

Kat — Sat, 07 Nov 2009 18:39:52 +0000

Love lumpia! My Mom always cooks this whenever we have an occassion. It’s always a favorite! They’re best if served as soon as they’re cooked. Unfortunately, I’m living about an hour from my Mom’s now, does anyone know how to keep them from getting soft while transporting them? Or What we should avoid doing so it stays crispier longer?
Thanks, Kat

By: Adena Forren

Adena Forren — Sun, 09 Aug 2009 08:12:51 +0000

You are welcome,I love to learn when it comes to food :)

By: Rasa Malaysia

Rasa Malaysia — Sun, 19 Jul 2009 03:12:48 +0000

Adena – thanks for your comment and your recipe! :)

By: Adena Forren

Adena Forren — Sat, 18 Jul 2009 21:41:40 +0000

I learned how to make Lumpia’s back in 1985 in Hawaii from a Filipino friend of mine. I use ground beef, french style green beans,shredded carrots,bean sprouts and minced garlic. I brown the beef along with the garlic. Add the carrots and french style green beans. Mix that all really well and lastly, I add the bean sprouts and let all the flavors marry. Then I cool the mixture on a baking sheet, then i get to rolling. I usually cook 50-100 at a time and freeze them 10-20 to a bag. I shop at the Piggly Wiggly and my awesome store manager lives near and Asian store and buys Lumpia wraps by the case and stocks them in our store for me because i live no where near an Asian store. I cannot eat a chinese eggroll but I can tear up some Lumpia’s :)

By: ivy

ivy — Wed, 08 Jul 2009 08:33:09 +0000

wow this recipe seems to be missing lots of ingredients. i am with other commenters that there should be minced veggies like carrots, water chestnuts, jicama, onions and even a bit of shrimp will make the filling so much better. also i’ve experimented with using ground chicken instead of pork and both are equally tasty

By: Rasa Malaysia

Rasa Malaysia — Tue, 30 Jun 2009 04:13:55 +0000

Hi Diane – thanks for trying this recipe by Burnt Lumpia. I will let him know you loved the recipe.

By: Diane

Diane — Tue, 30 Jun 2009 00:08:17 +0000

Hi, I tried this lumpia for my son high school graduation party. I made about 100 of them. I swear they were gone in 10 minutes. Great recipe. I alter it a lit bit. I just added more of everything except the egg and pork stayed the same. I will definately make again

By: Gourmet Mama

Gourmet Mama — Sun, 28 Jun 2009 07:42:10 +0000

I love fried lumpia, especially the one with meat in it. Yours looks really put well together. When I do mine, I only close off one end and leave the end open. It’s not too bad though, the filling never spills out.

By: Pong

Pong — Wed, 10 Jun 2009 14:06:53 +0000

These are wrapped beautifully, like the way I do mine. But the fact that there is no inclusion of any vegetables whatsoever turns me off from this recipe. Seasoned well…. -some Finely minced vegetables imparts good flavor in Lumpia. Not to say that they’re not good, as I’ve never tried this recipe, but I usually have not liked any lumpia I’ve tasted that was overly meaty.