Panlasang Pinoy Lumpia Recipe Remake - Makeover of Oldest Lumpia Video
Recipes in this Video
Lumpia is a popular Filipino dish, often served at parties and celebrations. It is influenced by Chinese spring rolls, reflecting the culinary exchange in the Philippines. Variations exist, with some using vegetables or shrimp, showcasing the adaptability of the dish across different regions and occasions.
Ingredients
- โspring roll wrappers
- โground pork
- โcarrots
- โgreen onions
- โgarlic
- โsoy sauce
- โpepper
- โoil
Instructions
- 1Prepare the filling by mixing ground pork, finely chopped carrots, green onions, minced garlic, soy sauce, and pepper in a bowl.
- 2Lay a spring roll wrapper on a flat surface with a corner facing you.
- 3Place a spoonful of filling near the corner of the wrapper.
- 4Fold the corner over the filling, then fold in the sides and roll tightly to seal.
- 5Heat oil in a deep pan over medium heat.
- 6Fry the lumpia in batches until golden brown and crispy, about 3-5 minutes per side.
- 7Remove from oil and drain on paper towels before serving.
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground chicken
Turkey is leaner, while chicken is often less expensive.
spring roll wrappers
Healthier: whole wheat wrappers
Cheaper: rice paper
Whole wheat is more nutritious, while rice paper can be cheaper.
Techniques
Equipment
Also Known As
Lumpiang Shanghai, a beloved Filipino dish, is a type of spring roll filled with a savory mixture of ground pork and vegetables. Its roots can be traced back to Chinese cuisine, reflecting the rich cultural exchange in the Philippines. Traditionally served during celebrations and gatherings, these crispy rolls symbolize prosperity and are enjoyed by families and friends alike. Today, Lumpiang Shanghai has found its way into homes worldwide, often adapted with various fillings to suit local tastes.
Ingredients
- โground pork
- โcarrots
- โonions
- โgarlic
- โgreen onions
- โsoy sauce
- โsalt
- โpepper
- โspring roll wrappers
- โoil
- โegg
- โwater
Instructions
- 1Mix ground pork, carrots, onions, garlic, green onions, soy sauce, salt, and pepper in a large bowl until well combined.
- 2Place a spring roll wrapper on a clean surface with a corner facing you.
- 3Spoon a portion of the filling onto the wrapper, shaping it into a log.
- 4Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.
- 5Beat an egg with a little water to create an egg wash.
- 6Brush the edges of the wrapper with the egg wash to help seal it.
- 7Repeat the process with remaining wrappers and filling until all are rolled.
- 8Heat oil in a deep pan over medium heat until it reaches 350ยฐF (175ยฐC).
- 9Carefully add the spring rolls in batches, frying until golden brown, about 3-4 minutes per side.
- 10Remove the spring rolls and drain on paper towels to absorb excess oil.
- 11Serve hot with sweet and sour sauce or vinegar for dipping.
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
spring roll wrappers
Healthier: rice paper
Cheaper: wonton wrappers
Rice paper is gluten-free, and wonton wrappers can be more accessible.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.
oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- โ1 lb ground pork
- โ1 cup carrots, finely chopped
- โ1 cup green beans, finely chopped
- โ1/2 cup onion, finely chopped
- โ2 cloves garlic, minced
- โ1/2 tsp salt
- โ1/2 tsp black pepper
- โ1/2 tsp soy sauce
- โ1 package lumpia wrappers (about 20-25)
- โ1 egg, beaten (for sealing)
- โoil for frying
Instructions
- 1In a large bowl, combine ground pork, carrots, green beans, onion, garlic, salt, pepper, and soy sauce. Mix well until all ingredients are evenly incorporated.
- 2Take a lumpia wrapper and place about 1 tablespoon of the filling mixture near one edge of the wrapper.
- 3Fold the sides of the wrapper over the filling, then roll it tightly from the edge to form a cylinder. Seal the edge with a little beaten egg.
- 4Repeat the process until all filling is used up.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the lumpia in batches, making sure not to overcrowd the pan.
- 7Fry the lumpia for about 3-5 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
- 8Remove the lumpia from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with sweet and sour sauce or vinegar dip.
Equipment
Ingredients
- โ1 lb fish fillets (tilapia or any white fish)
- โ1 cup cabbage, finely shredded
- โ1/2 cup carrots, grated
- โ1/4 cup green onions, chopped
- โ2 cloves garlic, minced
- โ1 tsp ginger, minced
- โ1 tbsp soy sauce
- โ1/2 tsp black pepper
- โ1 package lumpia wrappers (about 20-25)
- โOil for frying
Instructions
- 1In a bowl, combine the fish fillets, cabbage, carrots, green onions, garlic, ginger, soy sauce, and black pepper. Mix well until all ingredients are evenly combined.
- 2Take a lumpia wrapper and place it on a flat surface with one corner pointing towards you.
- 3Spoon about 2 tablespoons of the fish mixture onto the wrapper, about 1 inch from the corner closest to you.
- 4Fold the corner over the filling, then fold in the sides, and roll tightly to form a cylinder. Seal the edge with a little water.
- 5Repeat the process with the remaining wrappers and filling.
- 6Heat oil in a deep frying pan over medium heat.
- 7Once the oil is hot, carefully add the lumpia in batches, making sure not to overcrowd the pan.
- 8Fry the lumpia for about 3-4 minutes on each side or until golden brown and crispy.
- 9Remove the lumpia from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with a dipping sauce of your choice.
Equipment
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