Philippine Spring Rolls
Every Filipino household knows how to make lumpia. We grew up eating lumpia for many different occasions from birthdays to fiestas. This crunchy thin, eggroll wrap filled with chicken, pork or shrimp and vegetables, is often served as an appetizer or snack. We adapted our lumpia recipe from Chinese cuisine during the 7th century. Since then, the basic recipe has become more advanced and tweaked here and there to go beyond the classic ground pork recipe. Being a little more creative like substituting the meat ingredients for super firm organic tofu, makes for a delicious vegan lumpia.
This delicious recipe is the easiest to make. The only time consuming step is chopping the veggies and rolling the filling in the wrapper. Using a food processor to chop the veggies can make it easier, but overly chopped veggies will give the lumpia a watery consistency. Chopping them finely without using the food processor will give more of the crunchiness in the lumpia. I like to add some minced shrimp to the ground chicken filling, it gives a more authentic flavor. It's so good; I can eat lumpia everyday.
Ingredients:
1 1/2 pound ground chicken
1 cup minced shrimp (shell removed)
1/2 cup finely chopped turnips or water chestnuts
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/3 cup finely chopped red onions
1/4 scallions chopped
2 gloves garlic, finely chopped
1 tbsp tamari soy sauce
1 tsp oyster sauce
1 large egg
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
Eggroll wrappers
1/4 cup water (to seal the wrappers)
Vegetable or coconut oil for frying
Method:
Combine the first 8 ingredients in a bowl; chicken, shrimp, turnips, carrots, celery, onions, garlic and scallions. Add the soy sauce, oyster sauce, egg, cornstarch. Season with salt and pepper.
Lay out one eggroll wrapper on a flat surface. Spoon about 1 tbsp of the filling onto one side of the wrapper, roll tightly for about 2/3 of the wrapper.
Fold the 2 sides inward and continue rolling. Brush water along the outer edge of the wrapper and finish rolling to seal.
Fry each lumpia on low controlled heat until golden brown. Drain the cooked eggrolls on paper towels.
Serve with a favorite dipping or sweet and sour sauce. 😋 This recipe makes about 20-25 Lumpia rolls. 😊
This delicious recipe is the easiest to make. The only time consuming step is chopping the veggies and rolling the filling in the wrapper. Using a food processor to chop the veggies can make it easier, but overly chopped veggies will give the lumpia a watery consistency. Chopping them finely without using the food processor will give more of the crunchiness in the lumpia. I like to add some minced shrimp to the ground chicken filling, it gives a more authentic flavor. It's so good; I can eat lumpia everyday.
1 1/2 pound ground chicken
1 cup minced shrimp (shell removed)
1/2 cup finely chopped turnips or water chestnuts
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/3 cup finely chopped red onions
1/4 scallions chopped
2 gloves garlic, finely chopped
1 tbsp tamari soy sauce
1 tsp oyster sauce
1 large egg
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
Eggroll wrappers
1/4 cup water (to seal the wrappers)
Vegetable or coconut oil for frying
Method:
Combine the first 8 ingredients in a bowl; chicken, shrimp, turnips, carrots, celery, onions, garlic and scallions. Add the soy sauce, oyster sauce, egg, cornstarch. Season with salt and pepper.
Fold the 2 sides inward and continue rolling. Brush water along the outer edge of the wrapper and finish rolling to seal.
Fry each lumpia on low controlled heat until golden brown. Drain the cooked eggrolls on paper towels.
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| Wrap lumpia with lettuce and cilantro |
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