PINAY LOEMPIA RECIPE

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: flour tortillas

Rice paper is lighter and gluten-free, while flour tortillas are more accessible.

cooked chicken

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu offers a plant-based option, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos provides a similar flavor.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha is often lower in sugar, while hot sauce is widely available.

Prepare the filling by sautéing onion and garlic in sesame oil until fragrant.

Add cooked chicken, carrots, bean sprouts, and cabbage; stir-fry until vegetables are tender, about 5 minutes.

Season the filling with soy sauce, pepper, and salt; mix well and remove from heat.

Let the filling cool slightly before wrapping.

Place a spring roll wrapper on a clean surface with a corner pointing towards you.

Spoon a portion of the filling onto the wrapper, then fold the bottom corner over the filling.

Fold in the sides and roll tightly to form a spring roll; seal the edge with a bit of beaten egg.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Fry the loempia in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve hot with chili sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens