How to Make Filipino Lumpia
Learn how to make Lumpia! Lumpia became a part of Hawaii's culture thanks to the plantation era when Filipinos and other migrants came. It's an ono treat that is crunchy and filling all wrapped in one single piece.
Ingredients:
16 oz. Lumpia wrappers
1 lb. ground pork
Oil
2 cloves garlic
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp shoyu (soy sauce)
1/2 cup onions
1/2 cup carrots
1/2 cup cabbage
1/2 cup green onions
Sweet Chili Sauce:
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Lumpiang Shanghai Recipe | Filipino Pork Eggroll | Home Cooking With Mama LuLu
*ENGLISH SUBTITLES/CLOSED CAPTIONS (CC) AVAILABLE.
LUMPIANG SHANGHAI INGREDIENTS
.3lbs ground pork
.lumpia wrapper
.1 big carrots
.1 small can water chestnuts
.4 spring onions
.1 onion
.3 tbsp oyster sauce
.2 eggs
.3 tbsp
3 tbsp corn starch
.half of tsp knorr chicken powder
.2 tbsp sugar
.ground pepper
.salt
.1-2 eggs for egg wash
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BreakFast In A Lumpia Wrapper (Make It Your Way)
Breakfast Lumpia Rolls
50 individual lumpia wrappers
2 lbs. Jimmy Dean sausage
1 1b. hickory smoked bacon
1 sweet onion (Finely chopped)
4 red potatoes (small diced)
4 garlic cloves (minced)
8 eggs, large
1 lb. cheese, sharp, cheddar (shredded)
sea salt (to taste)
black pepper (to taste)
Directions:
1. Brown the ground sausage over medium heat until it’s slightly pink, drain the grease, then add potatoes. Continue to cook for about 3-4 minutes. Then add onion, garlic, salt, and black pepper. Mix and continue to cook for 3-4 minutes.
2. Turn off the heat and allow the mixture to completely chill before adding cheese.
3. Begin wrapping the breakfast lumpia, you may cook these right after you make them, or you can freeze them and prepare them as needed.
NOTE: If you freeze them, allow them to thaw before frying because they are bigger than your average lumpia.
Product Information:
The link below is an affiliate link, meaning I may receive a commission for your click-through and purchase at no additional cost to you.
Bone Suckin' Sauce, Thicker Style BBQ Sauce:
Bone Suckin' Sauce Chicken Seasoning & Rub:
Blues Hog Original BBQ Sauce:
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Lumpiang Gulay: Fried Vegetable Spring Rolls
Lumpiang Gulay (Fried Vegetable Spring Rolls)
Lumpiang gulay is a medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.
Equipment
Wok or Sauté pan
Saucepan or wok (for deep-frying)
Ingredients
3 garlic cloves minced
1 small onion minced
4 ounces carrots julienned (about 1 cup)
4 ounces green beans thinly sliced (about 1 cup)
1 pound cabbage shredded (about 4 cups)
8 ounces mung bean sprouts (about 4 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions sliced
½ cup chopped cilantro
20 lumpia or spring roll wrappers (8 squares) thawed, if frozen
Salt and pepper to taste
Neutral oil (for sautéing and deep-frying)
Spiced vinegar or sweet chili sauce for serving
Instructions
1. Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
2. Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
3. Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
4. Add bean sprouts and cook until slightly wilted, about 2 minutes.
5. Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
6. Turn off the heat, then add scallions and cilantro.
7. Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
8. Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
9. Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half of the wrapper, forming a 3.5-inch log.
10. Fold the bottom of the wrapper over the filling and fold the sides inward.
11. Roll it tightly from the bottom to the top, forming a neat spring roll.
12. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
13. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
14. Set a saucepan or wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
15. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
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ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
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00:00 Introduction
00:10 sauteing ingredients
00:45 transferring to a strainer over a bowl
00:56 folding lumpia wrapper
Lumpiang Shanghai, SIMPOL!
Lumpiang Shanghai is a staple in Pinoy celebrations! But with this recipe, you can easily cook it whenever you crave it! Don’t forget your to serve with your favorite sawsawan!
Serves 7 to 8.
INGREDIENTS:
Set A:
1/2 kilogram ground pork (with at least 20% fat for a juicier spring roll)
2 tablespoons oyster Sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 piece onion, minced
2 eggs
1/4 cup flour
1 piece carrot, grated
A handful of kinchay or spring onions, chopped
Set B:
24-30 pieces medium lumpia wrappers
4 tablespoons flour
1/4 cup water
Set C:
3-4 cups cooking oil, for frying
Binondo-Style Chinese Fresh Lumpia
Meal prep idea: Chinese-style fresh lumpia, AKA burrito ng matatanda. ???????????? Fresh, crunchy, and loaded with enough vegetables to qualify as a salad.
And like croutons to a salad, crushed roasted peanuts and hoti (seaweed noodle crunch) provide extra texture and flavor to your lumpia. Fun!
Get the recipe here: