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

FAQs

What is the difference between spring roll and lumpia? ›

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.

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches.

How do you make lumpia stay crispy? Lumpia is best served fresh out of the fryer, but you can also use a toaster oven to crisp up your lumpia again. This is a great option if you have leftover lumpia in the fridge.

Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy.

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.

Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury.

Our best lumpiang shanghai recipe uses large lumpia wrappers instead of small ones. Instead of folding individual lumpia, you roll up a large, long one that you freeze and slice into shorter pieces. Don't worry about the exposed filling on the sides—they form a crisp, flavorful meat crust when deep-fried.

Lumpia Cooking Instructions

All of our Lumpia will be delivered frozen and are relatively easy to cook. If you can plan ahead, we suggest pulling them from the freezer an hour before cooking. This will allow them to thaw a little bit, but it is not necessary.

The one who cooks lumpia makes do with what they have. It is not necessarily a deep fryer that you see in Western-ize homes. If you happen to have a deep fryer, then you use it. But if it's only a kawale you have, then you pan fry the lumpia.

If the oil isn't hot enough, the lumpia will get soggy and fall apart. Additionally, if the oil is too hot, the wrapper will cook, but the filling will not! To make the lumpia wrapping process as seamless as possible, set up a station. Take the wrappers out of the package and separate them by gently pulling them apart.

Why do my spring rolls fall apart when frying? ›

You maybe rolling them a bit too tightly, putting too much stress on the wrapper, so that the added pressure of the steam causes them to rupture.

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 the cornstarch paste to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Lumpia are fried spring rolls that are found in Filipino and Indonesian cuisines. The rolls traditionally feature a thin pastry skin (a.k.a. a lumpia wrapper) and are often stuffed with a savory mixture of ground pork and vegetables.

Both egg rolls and lumpia are variations on spring rolls but there are obvious differences between the two. An egg roll is typically heavily stuffed with cabbage, meat, and/or other veggies and has a thick wrapper made of wheat and eggs. Lumpia, on the other hand, have a thinner and more delicate wrapping.

The first thing to know is that both egg rolls and lumpia are types of spring rolls. A spring roll is an Asian wrap that is sometimes fried. You may have vegetables or meat in the wrap that is often made from either wheat or rice.

Lumpia is introduced to the Philippines by the Hokkien and Fujian immigrants as early as 900 A.D. Lumpia is derived from the Hokkien word LUN meaning moist, wet and soft and PIA meaning cake or pastry. Filipino lumpia is not usually wet, moist and soft but rather crunchy and fried.