Comments on: Lumpia (Filipino Spring Rolls) Recipe

By: Giada De Laurentiis’s Filipino Chicken Adobo, Cultural Appropriation and the White Savior « Travel, Food & Booze: Sarahlynn Pablo

Wed, 23 May 2012 18:06:56 +0000

[...] sense at a big game party when everyone is eating finger food. How about serving lumpia, either fried or fresh? Those are Filipino finger foods that actually make sense for serving at the big [...]

By: Anon

Anon — Sat, 10 Mar 2012 05:21:41 +0000

Well I meant to say meat, but we use beef because she has high blood pressure.

By: Anon

Anon — Sat, 10 Mar 2012 05:20:18 +0000

You’ve named this wrong. Lumpia isn’t Filipino springrolls. They’re not part of the springroll family. Beef is used in it. I would know since my mother is from the Philippines and I’ve been eating it most of my life. The first thing she says is “They’re not springrolls. So please, change the name and get it right.

By: Rasa Malaysia

Rasa Malaysia — Fri, 09 Mar 2012 02:00:53 +0000

This is hownthe Filipinos do it if your oil is hot enough there is no problem

By: I Want To Ride My Bicycle Bicycle Bicycle… « thejoncohenexperimental

I Want To Ride My Bicycle Bicycle Bicycle… « thejoncohenexperimental — Tue, 28 Feb 2012 17:43:38 +0000

[...] next morning we went to the market near his place and I tried Vietnamese Lumpias for the first time (delicious) with hot sauce. Then we made a scrumptious breakfast and spared no [...]

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.