Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you can make a bunch ahead and freeze them either before or after frying.
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 55 min |
| Yield: | 30 rolls |
Ingredients
- 2 cloves garlic, crushed or pressed
- 2 stalks green onion, finely chopped
- 1/4 large yellow onion, finely chopped
- 3 ounces shiitake mushroom caps, finely chopped (about 4 caps, stems removed)
- 4 ounces sliced water chestnuts, finely chopped
- 1 pound (26- to 30-count) shrimp, peeled and deveined
- 1/2 pound ground pork
- 2 teaspoons soy sauce
- 1 teaspoon Thai fish sauce or patis
- 1 teaspoon brown sugar
- 1/2 teaspoon ground pepper (white or black)
- 2 quarts neutral frying oil
- 30 lumpia or spring roll pastry wrappers, thawed
- 1 large egg, beaten
- 1/4 cup sweet chile sauce
- 1 tablespoon cane or distilled white vinegar, or more to taste
Instructions
- In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
- Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
- Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
- Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 647 |
| Total Fat | 61 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 361 mg |
Reviews
Absolutely love these! Super easy to assemble with the food processor. I served them wrapped in butter lettuce with nuoc cham. Huge hit!
These were pretty good. I wish I could have found the spring roll pastry wrappers, but had to substitute spring roll rice wrappers instead. They did come out nice and crispy, but lost most of the crispness after about an hour of sitting on the cooling rack. I will add more soy sauce next time as well as some jalapeno pepper and shredded cabbage. Make sure the oil is at the correct temperature-360 was perfect for me.
I’m an intermediate home chef that likes to try new recipes. This was perfect for me as a first time lumpia maker. The challenging step I thought was to make sure all the raw ingredients were cooked without charging the wrapper. I don’t fry a lot so it took some practice. The reviews I got back were 5star. A touch more soy is going to be my personal adjustment next time Enjoy!
This was was good. Fried food should not seem so lite. Highly recommended
Very good recipe so crispy !! The only thing I did different was I put 1 pound of pork a half a pound of shrimp because I wanted to use it up but they were delicious.
This recipe is the bomb! Delicious!