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

FAQs

How to make lumpia crispy for long? ›

Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy. Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy.

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.

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches.

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.

Instead of folding individual lumpia, you roll up a large, long one that you freeze and slice into shorter pieces. Don't worry about the exposed filling on the sides—they form a crisp, flavorful meat crust when deep-fried.

Make sure to turn them occasionally for even cooking. Should I fry the lumpia in batches? Yes, it's best to fry the lumpia in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in soggy lumpia. Fry them in small batches to maintain the oil temperature.

Traditional Chinese spring rolls usually have vegetable fillings. In contrast, spring rolls in Indonesia or the Philippines include pork or other meat variants to their rolls, sometimes served with pineapple sauce. Both types are deep-fried and are also wrapped in cylindrical shapes.

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.

There's no need to defrost before frying.

How do you know when lumpia is done frying? ›

Cook until golden brown and the inside temperature reads 165° F. Usually cooks in approximately 8-10 minutes.

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

Noun. lumpia (plural lumpia or lumpias) (chiefly Philippines and Indonesia) A kind of spring roll.

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

Drain and Cool Properly: After frying, be sure to place your food on a wire rack or paper towel-lined baking sheet. This will help remove excess oil and keep them crisp for longer. Additionally, if you're planning to serve the fried foods later, make sure to cool them in the refrigerator first before reheating.

Fry the lumpia in batches of four to six, cooking them until they're golden brown and crispy. For fresh lumpia, this should take about four minutes; for frozen lumpia, about six minutes. If you're making meat-filled lumpia, you want to really make sure that it's cooked through, so be patient here.