How to make Filipino Lumpia aka Spring rolls
If you love the spring rolls found at your local Asian restaurant, you will adore this lumpia recipe even more. Lumpia are the Indonesian and Filipino version of spring rolls, which consists of a very thin wrapper and a filling of vegetables and meat. These spring rolls can vary in how they are prepared, with a version containing anything from sweet potato and jicama to others having mushrooms or shredded cabbage. This lumpia recipe comes from Mary, the author of Barefeet in the Kitchen recipe blog, who tried authentic lumpia from a friend and set about developing her recipe. These lumpia rolls will be very similar to spring roll recipes because they have a lot of the same fillings in a crispy wrapper. If you can’t find lumpia wrappers, you could even use a spring roll wrapper instead. Either way, you will end up with something that is completely delicious.
If this lumpia recipe seems the same as the spring rolls you know from Chinese restaurants, it’s because many Chinese immigrants settled in the Philippines and Indonesia, and brought their foods with them. Spring rolls are called spring rolls because they would have been eaten during Springtime using fresh vegetables. Today, they are an all-year-round treat and are a fun food to make whether you have guests coming over or simply want to enjoy them on your own. If you are looking for easy party appetiser recipes, these will be an excellent choice, because you can modify the size by cutting the lumpia in halves if you want to have a cocktail sized appetiser, or you can leave the full-sized if you are looking to give your guests a meal.
If you are wondering where to buy spring roll wrappers, you will be most likely to find them in an Asian supermarket. The spring roll wrappers may be easier to find than the lumpia wrappers but will produce delicious results nonetheless. Depending on the type of wrappers you buy, you may have to adjust their size to create the proper sized spring roll. This spring roll recipe is fried, which can be problematic for some people. One issue you may encounter the wrapper splitting open during frying, in which case you would lose all the filling. The secret to keeping the lumpia intact is to seal them with egg wash. Once they are added to the oil, they should fry up beautifully without losing any of the fillings. Another issue you may encounter when making this appetiser recipe is that they may cook too slowly and absorb a lot of oil, or they might cook too fast and become overly golden. The best thing to do is to attach a candy thermometer to the pot and keep the oil at a steady temperature (about 350 degrees Fahrenheit) and adjust the temperature gage if you notice the temperature rising or going down. The temperature will naturally decrease as you add spring rolls to the pot, so it is best to fry in smaller batches to maintain even heat.
If you have a craving for this lumpia recipe, check out Mary’s article for the recipe. She encourages her readers to get creative with how they shape their spring roll recipe, and she has tried different variations herself. You can make longer spring rolls and leave the ends open in the Filipino fashion or make them fatter and shorter like a traditional spring roll. Whatever way you make these, it will vary the level of crunch on the spring roll. Thank you to Mary, the author of Barefeet in the Kitchen recipe blog, for sharing her lumpia recipe with us.
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