There are many recipes out there for Lumps, but most of the recipes that you can find are either too heavy or too sweet. With Homemade Lumpia you don’t have to worry about sacrificing taste, because it is made with your favorite ingredients and can be used in any number of ways as a great appetizer or snack food!
Try making a batch of this delicious dessert food for a party, or make it as a great addition to a lunchtime menu. Whatever you decide to make, you are sure to enjoy the sweet, chewy goodness that this recipe offers.
A delicious, and healthy snack treat made with chicken and/or other moist-skinned meats, the common ingredients of Homemade Lumpia is made by rolling the mixture between two spoons, then stretching it to fit into a sausage casing.
This recipe originated in Lithuania and spread all over Europe before World War II. Although the name “Lumpia” is not related to any known ethnic group, the dish can be identified as belonging to the Eastern Roman Empire’s bread preparation heritage.
Other well-known recipes of this type include Kalmian Kalamata (a tasty sweet pastry), Lithuanian Panevoski (salty and sour pork and beef dish), and Lithuanian Sausage (sausage). Homemade Lumpia (Filipino spring roll) are a crunchy and savory staple in many Filipno families throughout the world.
Seasoned vegetables and meat tightly wrapped in a thin spring roll wrapper are lightly fried to golden perfection and served hot! I grew up in a household where our breakfast usually consisted of a large bowl of homemade noodles (that’s what I remember most about breakfast), a slice of pork Chop, and a sweet homemade pancake that were finished off by a cup of our morning coffee. These days, when I want to get out of the house for some quick nutritious food, I still make the old school favorites…Lumpia!
Homemade LumpiaCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
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1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb ground pork (455 g)
12 oz water chestnuts (340 g), 1 can, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soy sauce
¼ cup green onion (35 g), minced
2 tablespoons fresh cilantro, minced, plus more for garnish
1 ½ cups canola oil (355 mL), for frying
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
sweet chili sauce, for serving
- Make the filling: Heat the oil in a medium pan over medium-high heat.
- Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape.
- Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
- Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
Reference : tasty.