Lumpiang Recipe: A Delicious Filipino Tradition
Lumpia, often called lumpiang shanghai, are crispy, savory spring rolls that are a beloved staple in Filipino cuisine. These deep-fried delights are perfect as an appetizer, snack, or even a light meal. This recipe will guide you through making delicious lumpia from scratch, ensuring a flavorful and authentic experience.
Ingredients You'll Need:
This recipe yields approximately 24 lumpia. Adjust ingredient quantities as needed.
For the Lumpia Wrapper:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup water (plus more, if needed)
- 1 tablespoon cooking oil
For the Lumpia Filling:
- 1 pound ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
For Frying:
- Vegetable oil, for deep frying
Step-by-Step Lumpia Making Instructions:
Making the Lumpia Wrappers:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Add wet ingredients: Gradually add the water and cooking oil, mixing until a smooth batter forms. Add more water if needed to achieve the right consistency. The batter should be slightly thinner than pancake batter.
- Rest the batter: Let the batter rest for at least 30 minutes. This allows the gluten to relax, resulting in more pliable wrappers.
- Cook the wrappers: Heat a lightly oiled non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot pan, swirling to create a thin, circular crepe. Cook for 1-2 minutes per side, or until golden brown. Repeat until all the batter is used. Stack the cooked wrappers between sheets of parchment paper to prevent sticking.
Preparing the Lumpia Filling:
- Sauté aromatics: Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté until fragrant and softened.
- Cook the pork: Add the ground pork to the skillet and cook until browned and crumbly, breaking it up with a spatula.
- Add vegetables: Add the carrots and celery, and cook until tender-crisp, about 3-5 minutes.
- Season and thicken: Stir in the soy sauce, oyster sauce, sesame oil, cornstarch, pepper, and salt. Cook for another minute or two, until the sauce has thickened slightly. Remove from heat and let the filling cool completely.
Assembling and Frying the Lumpia:
- Assemble the lumpia: Lay a lumpia wrapper on a flat surface. Place a spoonful of the cooled filling in the center of the wrapper.
- Roll the lumpia: Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly towards the top edge. You can lightly moisten the top edge with water to help it seal.
- Fry the lumpia: Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the lumpia to the hot oil, frying in batches to avoid overcrowding.
- Drain and serve: Fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce, such as sweet chili sauce or vinegar-based dipping sauce.
Tips for the Perfect Lumpia:
- Don't overcrowd the pan when cooking the wrappers: This will prevent them from cooking evenly.
- Let the filling cool completely: This will prevent the wrappers from tearing when you roll them.
- Don't overcrowd the fryer: Frying in batches ensures even cooking and crispy lumpia.
- Adjust seasonings to your taste: Feel free to add more or less soy sauce, oyster sauce, or other seasonings to suit your preferences.
Enjoy your homemade lumpia! This recipe is a great way to share a piece of Filipino culture and culinary tradition with friends and family. Remember to share your delicious creations on social media and tag us! #LumpiaRecipe #FilipinoFood #HomemadeLumpia
