Filipino Lumpia

Filipino Lumpia

32
Jen 0

"My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to Pansit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets."

Ingredients

1 h 10 m {{adjustedServings}} servings 365 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
  2. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
  3. Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
  4. You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

32
  1. 35 Ratings

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These are lumpia's are very good, but in my family we call them Shanghai lumpia. Regular lumpia to me are a little easier to make. In my family we used ground beef and cook it before rolling i...

Very good, but not the way I remember them. I could have done without the carrots, maybe less bell pepper too. May I suggest frying them in a shallow layer of oil instead of fully immersing t...

My Filipina co-worker and her mother in law taught me how to make this, and it has become a party favorite. The easiness level depends on your deftness with the wrappers, but don't let it sway ...