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Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States. In the Philippines, spring rolls are called lumpia.
In this lumpia recipe, Marvin, a native Filipino who blogs at Burnt Lumpia will explain different types of lumpia and share lumpiang Shanghai recipe with us.
What Is a Lumpia?
Many people wonder what does lumpia mean? Lumpia is a Filipino word and it comes from the Chinese spring roll, with veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) as the filling.
Different Types of Lumpia
There are many types of lumpia, here are some of the most popular ones:
- Lumpiang Sariwa refers to “fresh” lumpia with veggies and meat as the filling. You use a thin homemade crepe, instead of spring roll wrappers to wrap them.
- Lumpiang Hubad (naked lumpia) is made without a wrapper.
- Lumpiang Prito is Filipino fried spring roll with meat and a variety of vegetables as the filling.
How to Make Lumpia?
Below is the recipe for Lumpiang Shanghai with vegetables and ground pork as the filling. For serving, you dip them into Chinese sweet and sour sauce.
Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. They are perfect finger foods for parties!
Difference between Lumpia and Egg Rolls
Lumpia is the Filipino version of fried spring rolls. Egg rolls are American version of Chinese spring rolls. Both share the same origin but they taste and look different, with egg rolls being bigger and “fatter” in shape.
Can You Freeze Lumpia?
Yes, you can make lumpia ahead of time and freeze them in the refrigerator. In case you are wondering how long does frozen lumpia last? The answer is a long time. You can freeze them for months in the freezer without going bad.
Just make sure that you thaw them to room temperature before deep-frying.
How Many Calories per Serving?
Each roll is only 65 calories.
What Dishes to Serve with This Recipe?
For a classic Filipino meal, I recommend the following recipes.
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Lumpia (Filipino Spring Rolls)
Ingredients
- 1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used (25 sheets))
- 2 lbs. (1kg) ground pork
- 5 cloves garlic (peeled and minced)
- 1 inch (2.5cm) ginger, peeled and minced
- 3 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder (optional)
- 2 eggs (lightly beaten)
- 1/2 teaspoon ground black pepper
- 6 oz. (175g) cabbage, thinly sliced
Instructions
- Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
- Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
- Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
- Dip two fingers into a bowl of water, then moisten the last 2 inches (5cm) of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
- At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
- To cook the lumpia, fill a large frying pan with about 1/2-inch (1cm) of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
- Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love lumpia, so good.
Lumpia is one my absolute favorite Philippine Foods !
There is a brown sweet dipping sauce that our favorite Favorite Philippine restaurant uses that I’ve never seen in other restaurants.
We love it !!!
But can’t find a recipe for it. It has a molasses brown sugar taste.
Do you know this recipe?
Sorry I don’t know.
Hosin sauce made from plums.
Thanks, I love Hoisin Sauce and use for Fresh Spring Rolls and Vermicelli Bowl.
But that’s not it.
also try Kecap Manis – a delicious Indonesian sweet sauce.
available in Asian supermarkets
It’s the all purpose sauce. Brown and sweet
Can I cook numerous ones at once in a deep fryer and then keep them warm in the oven until I’m ready to serve?
Sure!
Can you make these ahead of time and reheat them in the oven to serve for a gathering??
Yes but won’t be as crispy.
I reheat lumpias in the toaster oven and air fryer and they come out crispy?
Is it possible to make these in an air fryer?
We did some one night inside air fryer it was not good stick to the oil cooking method it’s got great flavor
These sounds delicious. I am looking for a sauce for the Lumpia that I had one time. It was a vinegar base but mildly sweet and had onion in it. Does anyone know that recipe?
Sorry I am not sure.
I can say the absolute best bottled sweet and sour sauce is kim kum lee
We don’t really do a sauce, but you might be thinking of a dim sum style like soy sauce & vinegar, which we don’t use. It’s more traditional to just use ketchup.
Hello, does this help? In a pinch, my neighbor will pour apple cider vinegar or white distilled vinegar, smashed garlic cloves and place a red thai chili pepper, which is optional, and black pepper. No sugar added though. I think because she used apple cider vinegar which tends to be sweeter. She keeps it in a jar and keeps out. She even uses an olive oil slim bottle with a pour spout on her table. She calls it “Suka”
https://youtu.be/g01QvSqkklw
Its called finadini sauce
Its green onion Lemon juice from about 3 or 4 lemons depens on amount and jalapeno fresh pepper to hotness. I don’t have measures but this is how we made it on Guam when I went to visit I don’t use vinegar neither did they…
And soy sauce
Here’s my version of Clear Thai Dipping Sauce: 3/4c white vinegar, 1/4c water, 1 cup white sugar, 2T minced garlic, 2T shredded carrot. Add all but carrot to a sauce pan, bring to a boil stirring continuously then reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Add carrot at the end. Store leftover sauce in a Mason jar in the fridge.
I make mine with seasoned rice vinegar, and teriyaki sauce. about a half a cup of each, minced garlic to taste and chopped green onions. I make it the day before if possible to let the flavors blend.
I just use red wine vinaigrette salad dressing, or sweeter raspberry walnut vinaigrette.
We use vinegar and crushed garlic as dipping sauce.
Datu Puti (Filipino brand cane vinegar) add salt and pepper and fresh minced garlic to your taste. That is what my family always dips lumpia! Most westerners (Americans) like sweet sour sauce or Filipino banana ketchup too! Enjoy!
i do same thing make sure meat is cooked
hi
try making lumpia with ground meat, my mom would cook ground meat with chopped cabbage minced carrots raisins cook above ingredients together with soy sauce and thats the filling
Yum!
Yes! I knew a woman who made the BEST lumpia and she would cook the filling first. She used just ground beef, no pork. It was amazing.
If it’s a regular size lumpia, I also believe in cooking (stir frying) the meat and filling too. The nostalgic one for me are potatoes, carrots and 80/20 Ground beef. (No cabbage, no raisins, no glass noodles) but if it’s Shanghai style aka the tiny finger sized ones, then typically it ground pork, as it’s smaller and will cook faster in the oil.
My favorite lumpia wrapper is from the Menlo brand. It’s identified as it’s a red package.
Can I use cooked shrimp & crab meat cream cheese creation in this recipe?
You can use cooked shrimp but no crab meat cream cheese.
I cannot find Lumpia wrappers or Vietnamese spring roll wrappers in NY. I’ve had Lumpia made by Filipino friends and they are absolutely wonderful. Can I use WonTon wrappers instead of Lumpia wrappers. That’s the closest I can find.
You may but they will taste different.
Water is absolutely NOT effective “glue” for spring roll wrapper! As soon as roll heats up in oil, roll becomes unsealed!
If you don’t believe me, make one, see what happens.
I find that a 1 egg scrambled with 1-2 tbsp water works best for sealing my “menlo” brand lumpia wrapper. I have onky used “menlo” brand lumpia wrapper (it’s in a red colored plastic packaging) at most Asian stores.
Try the egg/water glue and see if that works for you. Remember to place seam side down when placing on/in the frying oil. :)
if you find an Asian Indian store you can use the ones they use for their samosas.