Lumpia (Philippine Egg Rolls)
Lumpia is a spring roll commonly found in Indonesia and the Philippines.
Lumpia is a savory snack made of thin crepe pastry skin called a "lumpia wrapper"
enveloping a mixture of savory fillings, consisting of chopped vegetables and
minced meat. It is then fried to a crispy golden brown.
- 3 cups flour
- 5 cups water, less 2 tablespoons
- Salt, to taste
* You may use store-bought lumpia wrappers instead of making your own.
- 3/4 pound ground pork or beef
- 8 ounces raw shrimp, chopped
- 1 small onion, chopped
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 (4 ounce) can bamboo shoots, drained and finely chopped
- 1/2 stalk celery, finely chopped
- 3 garlic cloves, finely chopped
- 1 small carrot, finely chopped
- 1 (16 ounce) can bean sprouts, well drained
- 1/2 cup raisins, chopped (optional)
- Salt and pepper, to taste
- 1 egg white, lightly beaten
- Vegetable oil
Pineapple-Ginger Lumpia Sauce
- 2 cups pineapple juice
- 1 cup ketchup
- 1/2 teaspoon vinegar
- 1 tablespoon brown sugar
- 1 teaspoon hot pepper sauce
- 1/2-inch cube ginger, crushed
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- To make wrappers, combine flour, water and salt to taste and mix thoroughly
with a wire whisk to remove lumps. Batter should be about the consistency of
crepe batter. Add a little water if it is too thick. If the batter thickens
as it sits, you may have to add more water.
- Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper.
- Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook
over low heat until the edges begin to curl and pull away from the sides of
- Remove and place on clean, dry surface. Repeat, oiling pan each time. Do
not stack wrappers on top of each other until each has cooled.
- Before filling, cut off excess batter to make a perfect circle.
- To make filling, cook pork or beef in a large skillet until pinkness is
gone. Drain off grease.
- Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot;
cook until carrot is almost tender.
- Stir in remaining ingredients except the egg white and oil. Mix well. Cook
until bean sprouts are limp.
- Pour mixture into strainer and cool, allowing as much liquid as possible
to drain off before filling rolls.
- Use about 1 heaping teaspoon for each wrapper. Place filling near one side.
Roll wrapper over filling a couple of times; fold in sides and roll up tightly.
Seal flap with a little egg white.
- Deep fry in vegetable oil heated to about 375 degrees F until rolls are
- Drain thoroughly on paper towels and serve with sauce.
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