Everybody knows about egg rolls ,but have you heard of LUMPIA (loomp-ya)?
Lumpia is Filipino egg rolls, filipinos make this in many different ways. That’s the beauty of this recipe. You can change a lot of the ingredients or add more if you like. Just be sure to use the right seasoning and it will be delicious.
I’m not going into a lot of details how this dish originated or we will be here forever. But the short end of it is there is several ways or style to make it. Here we will feature the easiest version. Just like before you may alter it to your own liking, but I find that most people prefer to follow this basic recipe. You might need a trip to Asian market to get some of these ingredients. I’m happy to help if you have any questions about this recipe.
In a large bowl, mix all ingredients together set aside.
Start separating the wrappers; because it is paper thin careful pulling them apart so as to not to break or tear . Be sure to cover it with kitchen towel to prevent from drying.
On a flat surface place wrapper with one of the pointy corner towards your body, scoop the meat mixture about table spoon full and place it as close as you can towards the corner without going over. We need room to be able to roll it with out losing the filling. Shape it into a thin log ,lift the corner and cover the filling then gently tug it toward you a little to make a tight roll. Then fold the sides in and continue rolling , use paste to seal and repeat. Don’t worry about not rolling it perfectly, it takes practice.
Deep fry in low medium heat. It will cook fast be careful not to let them brown too fast. Serve with sweet chili sauce or sweet and sour sauce. Enjoy!
Note: You can freeze uncooked lumpia for up to 3 months. If you have any questions about this recipe or other recipes that I’ve covered, feel free to go to our website or send me an email.