The Ultimate Guide to Making Delicious Filipino Lumpia
Lumpia. Just the word itself conjures up images of crispy, savory rolls filled with deliciousness. This quintessential Filipino snack (or meal!) is a staple at family gatherings, fiestas, and even everyday meals. But don't let the seemingly complex appearance intimidate you. With this guide, you'll be making authentic Filipino lumpia in no time!
Understanding the Two Main Types of Lumpia
Before we dive into the recipe, let's clarify the two main types of lumpia:
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Lumpiang Shanghai (Fresh Lumpia): These are smaller, spring roll-like lumpia that are typically served fresh and are often deep-fried until golden brown and crispy. They are characterized by their savory filling and the satisfying crunch.
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Lumpiang Sariwa (Fresh Lumpia): These are larger, often served fresh and are made with a soft, translucent wrapper. The fillings are usually fresher, lighter and not deep-fried. They're often served with a flavorful dipping sauce.
This recipe focuses on the delicious and popular Lumpiang Shanghai.
Ingredients for the Ultimate Lumpia Shanghai
This recipe yields approximately 30 lumpia. Adjust quantities according to your needs.
For the Filling:
- 1 lb ground pork (can substitute with chicken or a mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (patis) – this adds depth of flavor!
- 1 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
For the Wrapper:
- Lumpia wrappers (found in most Asian grocery stores)
For Frying:
- Vegetable oil, for deep frying
Step-by-Step Lumpia Making Guide
1. Preparing the Filling:
- In a large skillet or wok, heat a little oil over medium heat. Sauté the onions and garlic until fragrant.
- Add the ground pork and cook until browned, breaking it up with a spatula.
- Stir in the carrots, cabbage, and green onions. Cook until slightly softened.
- Add the soy sauce, fish sauce, black pepper, white pepper, and sesame oil. Mix well and cook for another 2-3 minutes, allowing the flavors to meld.
- Remove from heat and let the mixture cool completely. This is crucial for easy rolling.
2. Assembling the Lumpia:
- Lay out a lumpia wrapper on a clean surface with one corner pointing towards you.
- Place a spoonful of the cooled filling in the center of the wrapper, about an inch from the corner.
- Fold the corner over the filling, then fold in the sides. Roll tightly towards the opposite corner, tucking in the edges as you go. You should end up with a neat, cylindrical roll.
3. Frying the Lumpia:
- Heat about 2 inches of vegetable oil in a large, deep pot or wok to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- Carefully add the lumpia to the hot oil, working in batches to avoid overcrowding. Overcrowding will lower the oil temperature and result in soggy lumpia.
- Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the lumpia with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
4. Serving and Enjoying:
- Serve your delicious lumpia hot with your favorite dipping sauce, such as sweet chili sauce or a simple vinegar-based dipping sauce.
Tips for Perfect Lumpia
- Don't overfill the wrappers: This will make them difficult to roll and may cause them to burst during frying.
- Cool the filling completely: This prevents the wrappers from becoming soggy.
- Maintain the oil temperature: Consistent temperature is key to achieving perfectly crispy lumpia.
- Don't overcrowd the pot: This will lower the oil temperature and result in soggy lumpia.
Now you're ready to impress your friends and family with your homemade Filipino lumpia! Enjoy!
