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

FAQs

How do you make lumpia stay crispy? ›

How do you make lumpia stay crispy? Lumpia is best served fresh out of the fryer, but you can also use a toaster oven to crisp up your lumpia again. This is a great option if you have leftover lumpia in the fridge.

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.

Not all lumpia* is fried. There is a version called Lumpiang Sariwa or Fresh Lumpia. Traditionally it's made with a soft wrapper that is filled with fresh lettuce and vegetables that have been lightly stir fried.

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.

If you want it crispy tomorrow, you have to leave it exposed to air, but then it will get a bit stale and dry out some as well. If you want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture.

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.

Spring Roll Wrappers. Lumpia wrappers are the Filipino version of spring roll wrappers. Both are thin and delicate yet sturdy enough to contain a variety of fillings. But a standard lumpia wrapper recipe uses flour instead of rice.

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

It's savory, spicy, sweet and never bland

It is called Turon if the inside is something sweet like the banana. Lumpia is introduced to the Philippines by the Hokkien and Fujian immigrants as early as 900 A.D. Lumpia is derived from the Hokkien word LUN meaning moist, wet and soft and PIA meaning cake or pastry.

Is it better to fry lumpia frozen or thawed? ›

There's no need to defrost before frying.

SAN ANTONIO – The Filipino dish, lumpia, was a dish that evolved from the Chinese spring roll that spread vastly across Southeast Asia and now the globe.

when frying is so that the oil drains downward doesn't make them all soggy. and when they stack this way they don't lie down on top of each other. and the top ones get crispy and the bottom ones get covered in oil and soggy. so that's a tip for having crispy lumpia or spring filipino spring rolls.

Lumpia is very similar to spring rolls or egg rolls found in local Asian cuisines.

Gently place the frozen lumpia into the hot oil, ensuring that they are evenly spaced to allow for even cooking. Allow the lumpia to fry until they turn golden brown and crispy. This usually takes around 8-10 minutes, but cooking times may vary, so keep an eye on them.

You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with the cornstarch paste to seal the edge. Cover the rolls with plastic wrap to retain moisture.