Lumpia (Crispy Filipino Spring Rolls Recipe!) - Rasa Malaysia (2024)

FAQs

What is the difference between spring roll and lumpia? ›

Although spring rolls and lumpia are similar, they are not the same. Lumpia are usually longer and skinner than spring rolls. Besides the shape, spring rolls from Chinese restaurants are usually vegetarian, while lumpia, lumpian shanghai specifically (this version), is mostly meat.

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.

Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy. Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy.

The fried lumpia is the most popular and the most well-known to Filipinos, but there is also the fresh lumpia or lumpiang sariwa which is made with a soft, freshly made wrapper instead of one that needs to be fried to a crisp. Lumpia are commonly stuffed with many ingredients.

Filipinos love Lumpia because it is a delicious dish that can be served as an appetizer, main course or snack. It has a light and crunchy wrapper with savory meat filling inside. It's best eaten fresh out of the pan with soy sauce mixed in, but some people like to eat it cold.

Wonton wrappers will work BUT the lumpia will look bubbly on the outside. To make these gluten-free, you can opt to use rice paper instead of lumpia wrappers, just as you would in Vietnamese Spring Rolls.

Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia.

Noun. lumpia (plural lumpia or lumpias) (chiefly Philippines and Indonesia) A kind of spring roll.

Lumpia Wrappers

Lumpia are a Filipino-style version of spring rolls. Typically made from flour, cornstarch, and water, lumpia wrappers are thin and delicate, but strong enough to hold fillings. You can serve either serve lumpia fresh or fried.

Instead of folding individual lumpia, you roll up a large, long one that you freeze and slice into shorter pieces. Don't worry about the exposed filling on the sides—they form a crisp, flavorful meat crust when deep-fried.

What is the best oil for frying lumpia? ›

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches.

There's no need to defrost before frying.

Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.

Lumpia has been loved for so many years by Filipinos among all ages. It is sometimes offered as an appetizer or snack and is made of a thin crepe-like wrapper that is filled with a mixture of ground meat, vegetables, and spices and fried until golden.

In Hokkien, the language spoken in Fujian province, they called it lunpia (潤餅), meaning “soft pancake”. In the Philippines, lumpia refers to spring rolls of the fried (prito) and fresh (sariwa) variety.

The first thing to know is that both egg rolls and lumpia are types of spring rolls. A spring roll is an Asian wrap that is sometimes fried. You may have vegetables or meat in the wrap that is often made from either wheat or rice.

Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: "lun" means wet, moist, or soft, and "pia" means cake or pastry.

The fried version with minced pork is called imperial rolls or chả giò (southern Vietnam), nem cuốn, chả cuốn or Nem rán (northern Vietnam). They are often called "egg rolls" in Western countries, which is a misnomer. Central Vietnam has its own version of a fried roll called "ram".