Lumpia (Crispy Filipino Spring Rolls Recipe!) - Rasa Malaysia (2024)

FAQs

How to make lumpia stay crispy? ›

Ensuring there is as little excess oil as possible will help keep your lumpia shanghai crispy and crunchy longer.

Although spring rolls and lumpia are similar, they are not the same. Lumpia are usually longer and skinner than spring rolls. Besides the shape, spring rolls from Chinese restaurants are usually vegetarian, while lumpia, lumpian shanghai specifically (this version), is mostly meat.

Lumpiang sariwa, otherwise known as fresh lumpia, is essentially a thin crepe wrap filled with partially cooked vegetables and meat. Partially cooked vegetables and a thin egg crepe wrapper make lumpiang sariwa distinct from fried lumpia.

But what is lumpia, anyway? They're a Filipino version of spring rolls made with lumpia wrappers and typically filled with ground pork, carrots and onions, cabbage, ginger, garlic, and soy sauce. The mixture is either sautéed in a skillet for a pre-cook or simply scooped into neat balls of uncooked meat.

Excess moisture in the filling can make the wrapper soggy and prevent it from achieving a crispy texture. Ingredients like vegetables and tofu should be cooked and cooled before being wrapped to avoid excess moisture. Cooking Method: Deep-frying is the most common method for achieving a crispy texture.

Can You Freeze Lumpia? Yes, but it's best to freeze the lumpia before you fry it.

Spring Roll Wrappers. Lumpia wrappers are the Filipino version of spring roll wrappers.

Lumpia and egg rolls: a tale of two wrappers

For one, lumpia wrappers are lighter in texture than egg roll wrappers, consisting of a mixture of flour, water, and salt, that form a thin and crispy wrapper when fried in oil. Egg roll wrappers, on the other hand, are usually thicker and denser because it uses eggs.

Lumpia is very similar to spring rolls or egg rolls found in local Asian cuisines. The Filipino version is made with savory ingredients like pork, cabbage, onions, carrots and other vegetables, wrapped in a thin pastry and deep-fried to create a hot and crispy snack.

Filipinos love Lumpia because it is a delicious dish that can be served as an appetizer, main course or snack. It has a light and crunchy wrapper with savory meat filling inside. It's best eaten fresh out of the pan with soy sauce mixed in, but some people like to eat it cold.

What is the most popular lumpia in the Philippines? ›

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste.

Fresh Lumpia is a very healthy food because the vegetables remain fresh and its natural nutrients are maintained. Moreover, since it is fibrous, it normally does not entail eating with rice, which is commonly done by Filipinos. One lumpia is heavy enough to serve as one meal.

Lumpia is rich in some crucial nutrients like proteins, vitamins, and minerals due to its filling of lean meats and various vegetables. These factors play a contributory role in overall health and wellness.

Unlike Lumpiang Dinamita and Lumpiang Shanghai, these fresh lumpia are not deep-fried, making them a healthier, lighter option. Instead, the vegetable filling is wrapped with a thin, crepe-like wrapper typically made from eggs and flour, then drizzled with a creamy peanut sauce.

Filipino lumpia can be differentiated from other Asian spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt.

Use Paper Towels

If you're unable to find containers with ventilation holes, you can use paper towels to help keep your fried food crispy. Simply place a layer of paper towels in the bottom of the container before adding the food. The paper towels will absorb any excess moisture and help to maintain the crispy texture.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.