Directions
Lumpia is a popular Filipino snack that can be eaten alone or as part of a meal. Lumpia are spring rolls that are typically filled with meat, vegetables, and spices.
Son of a roll!
The most cynical and ruthless will say that they are nothing but the Filipino version of the spring rolls that are eaten in China and in part it is true. They derive from that delicacy, but the Filipino touch is felt, the more aggressive and marked style comes out at a distance, making these rolls a must for all ethnic food lovers.
Not to mention that you can find various fillings, one different from the top: starting from the most common ones made with prawns and pork you also get to the vegan version of vegetables only, all seasoned with plenty of soy sauce and pepper.
The Origins of Lumpia
Lumpia has a lengthy history and has been relished for generations in the Philippines. Lumpia is thought to have been brought to the Philippines by Chinese traders and immigrants. The Filipinos changed the recipe over time to suit their tastes and preferences. Lumpia is now a staple of Filipino cuisine, enjoyed by people all over the world.
Lumpia Nutrients
Lumpia is a tasty and nutritious dish that can be eaten as part of a healthy diet. Lumpia filling is typically composed of meat and vegetables, which provide a variety of nutrients. The vegetables in the lumpia, for example, can provide fiber, vitamins, and minerals, whereas the meat can provide protein and other essential nutrients. It is important to note, however, that lumpia is frequently fried, which can add extra calories and fat to the dish. If you want a healthier option, you can bake or air fry your lumpia instead of frying it.
Lumpia Ingredients
To make 40 Lumpias
- 40 lumpia wrappers (you can find these at Asian markets or online)
- 400 grams ground pork
- 250 grams peeled and deveined shrimp, chopped
- 100 grams jicama, julienned
- 100 grams carrot, julienned
- 100 grams onion, chopped
- 50 grams green onions, chopped
- 50 grams garlic, minced
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground black pepper
- 1,5 liters of vegetable oil
Instructions
First, get the vegetables ready. Preparation involves tasks such as peeling and shredding carrots, chopping cabbage, and mincing onion and garlic.
Brown the ground pork or beef in a large skillet over medium heat. When the onion is transparent, add the garlic and simmer together.
Shredded carrots and chopped cabbage should be added to the pan and cooked for a few minutes, or until tender.
Mix in some soy sauce, salt, and pepper to taste.
Put the filling aside for a few minutes while you take the skillet from the heat.
Place a lumpia wrapper on a work surface and ladle 2 teaspoons of filling onto it.
Tightly roll the filling up in the wrapper, folding in the sides as you go.
Oil a large skillet and place it over a medium flame.
To make the lumpia extra crispy, deep-fry them in hot oil.
Scoop the lumpia out of the pan and place them on a paper towel to soak up any excess oil.
Whether you prefer sweet and sour, soy, or another dipping sauce, the lumpia is best served hot and with a side of your preferred condiment.
FAQs
Can I use chicken for the lumpia filling instead of pork or beef?
Tofu, for vegetarians, is a great alternative to ground meat.
To what extent can I prepare lumpia in advance and store it in the freezer?
You can prepare these delicacies ahead of time and store it in the freezer. The lumpia should be frozen by placing it on a baking sheet and placing it in the freezer until it is solid.
What wine goes well with lumpia?
- Riesling. To complement the spices and flavors of lumpia, a slightly sweet Riesling would be ideal. The acidity and citrus notes in the wine will help to balance the filling’s spices while its sweetness will cut through the richness of the fried rolls.
- Pinot Grigio. The dish’s flavors will be balanced by the wine’s notes of citrus and green apple, and the palate will be cleansed between bites by its zingy acidity.
- Bubbles. A sparkling wine, like a Prosecco or Cava, would be a fun and enjoyable pairing with lumpia. The fried rolls’ richness will be cut by the bubbles and acidity of the wine, which will also be a great match for the flavors of the dish.
- Chardonnay: If the lumpia has meat or seafood in the filling, a full-bodied, oaky Chardonnay would go well with it. The richness of the dish will be complemented by the wine’s buttery and creamy notes, and the oakiness of the wine will bring out the filling’s smoky flavors.
- Gamay. Another wine that goes well with lumpia is a fruity, light-bodied Beaujolais. Bright red fruit flavors and light tannins in the wine will balance the dish’s spices, and the wine’s moderate alcohol content will keep the flavors from clashing.In general, it’s critical to pick a wine that will enhance the flavors of the filling without overpowering the dish when serving it with these amazing rolls. In order to counteract the richness of the fried rolls, look for wines with good acidity-saltiness and a refreshing character. A bit of sugar makes wonders!
