LUMPIA SHANGHAI (FILIPINO SPRING ROLLS)
These crispy, pork-filled spring rolls are popular Filipino party food-piled high on platters, they're always the first thing to go. They make a wonderful snack, too.
Provided by King Phojanakong
Categories Appetizers
Yield 10
Number Of Ingredients 12
Steps:
- Beat one of the eggs in a small bowl and set aside. Beat the remaining two eggs in a large bowl. Add the ground pork, carrot, onion, garlic, milk, soy sauce, fish sauce, and 1/8 tsp. pepper; using your hands or a silicone spatula, mix gently and thoroughly.
- To taste for seasoning, cook a small patty of the pork mixture in a small nonstick skillet over medium heat, turning once, until cooked through. Taste and add more soy sauce and pepper, if necessary.
- Keeping the wrappers covered with a damp kitchen towel, carefully peel one wrapper from the stack and place it on a clean work surface. Using a small ice cream scoop or a tablespoon measure, dollop five tablespoonfuls of the filling (about 3 oz. total) in a row about 1-1/2 inches from the edge of the wrapper closest to you.
- Fold the wrapper over the filling and, using the wrapper as a guide, pull the filling back toward you, applying light pressure with your fingers so the filling spreads all the way to the ends. Snugly roll the wrapper around the filling away from you until there's 1 inch of exposed wrapper left. Brush the exposed wrapper with the beaten egg 3 and roll up the rest of the way. Arrange seam side down on a parchment-lined baking sheet, and cover with a damp towel while you repeat the process with the remaining filling and wrappers.
- Pour enough oil into a 12-inch heavy-duty skillet to reach a depth of 3/4 inch. Attach a deep-fry thermometer to the skillet and heat over medium-high heat to 350°F. Using your hands or tongs, carefully add 3 or 4 lumpia to the oil and fry, rolling occasionally with tongs, until golden brown and the filling is cooked through (remove one and cut into it to check), about 5 minutes; the oil may pop and splatter, so use a splatter screen if you have one.
- Remove the lumpia from the oil with the tongs, letting most of the oil drain back into the skillet, and transfer to a paper-towel-lined tray to drain; repeat with the remaining lumpia.
- Using a sharp chef's knife, cut the lumpia crosswise into thirds, pile onto a platter, and serve with the dipping sauce(s).
Nutrition Facts : ServingSize 10, Calories 420 kcal, Fat 200 kcal, SaturatedFat 8 g, TransFat 23 g, Carbohydrate 28 g, Protein 24 g, Cholesterol 130 mg, Sodium 1180 mg, UnsaturatedFat 13 g
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)
This is one of Dale Talde's (Top Chef) recipes. His mother is Filipino and this recipe is inspired by her cooking when he grew up.
Provided by PanNan
Categories Filipino
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
- Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
- Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.
LUMPIA (FILIPINO SPRING ROLLS)
Found this on a neat blog called Yummy Addiction. Posting for World Tour 2016. I chose this recipe to post because the blogger had a number of good photos including how to wrap the lumpia. Need to find a good dipping sauce recipe! I think I"ll be exploring this blog more!
Provided by Mrs Goodall
Categories Filipino
Time 1h
Yield 25 each, 25 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
- Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
- In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries.
Provided by Pinaygourmet 345142
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
- Deep fry in hot oil until golden brown.
- Drain.
- Cut into shorter lengths before serving.
- Prepare Sweet and Sour Sauce:.
- Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
- Serve with lumpia.
Nutrition Facts : Calories 92.8, Fat 5, SaturatedFat 1.8, Cholesterol 43.6, Sodium 497.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5, Protein 5.9
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