Lumpia
Lumpia is commonly found in Indonesia and the Philippines. Lumpia is a savory snack made of thin crepe pastry skin called a “lumpia wrapper” enveloping a mixture of savory fillings, consisting of chopped vegetables and minced meat. It is then fried to a crispy golden brown.
“Lumpia” is pronounced as “loom-PEE-ah.”
Lumpia is a popular Filipino spring roll or egg roll that is commonly served as an appetizer or snack in the Philippines. It typically consists of a thin wrapper made from flour and water, filled with a mixture of ingredients such as seasoned ground meat (like pork, chicken, or beef), vegetables (such as carrots, cabbages, and onions), and sometimes shrimp or other seafood. The filled wrappers are rolled tightly and then deep-fried until golden and crispy.
Lumpia can be enjoyed with various dipping sauces, such as sweet chili sauce, vinegar-based dips or the Pineapple-Ginger Lumpia Sauce included here. There are different regional variations, including fresh (unfried) lumpia, which are often served cold with fresh vegetables and herbs, and fried lumpia, which are crispy and hot.
Lumpia
Lumpia is a savory snack made of thin crepe pastry skin called a “lumpia wrapper” enveloping a mixture of savory fillings.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: varies
- Category: Snacks
- Method: Stovetop
- Cuisine: Filipine
Ingredients
Wrappers (Doilies)*
3 cups all-purpose flour
5 cups water, less 2 tablespoons
Salt, to taste
Filling
3/4 pound ground pork, beef or chicken
8 ounces raw shrimp, chopped
1 small onion, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (4 ounce) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 ounce) can bean sprouts, well drained
1/2 cup raisins, chopped (optional)
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil
Pineapple-Ginger Lumpia Sauce
2 cups pineapple juice
1 cup ketchup
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2-inch cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch
Instructions
Wrappers (skip these instructions if using store-bought wrappers)
- Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.
- Heat a 6-inch crepe pan and wipe it out with lightly oiled wax paper.
- Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
- Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.
- Before filling, cut off excess batter to make a perfect circle.
Filling
- Cook pork or beef in a large skillet until pinkness is gone. Drain off grease.
- Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
- Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.
- Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
- Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.
- Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.
- Drain thoroughly on paper towels and serve with Pineapple-Ginger Lumpia Sauce.
Pineapple-Ginger Lumpia Sauce
- Mix all ingredients well.
Notes
* You may use store-bought lumpia wrappers instead of making your own.
