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

FAQs

What is the difference between spring roll and lumpia? ›

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.

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.

For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic ingredients (and it may use rice flour). This essentially turns it into a thin egg crêpe. It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water.

Wrap the spring rolls a few hours ahead. Uncooked, wrapped spring rolls can be kept in the fridge for a few hours before frying. Don't keep them wrapped for too long or the wrapper may become soggy. If you need to keep them for a long time, freeze them.

Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) and don't overcrowd the pan to maintain crispiness. Additionally, using a paper towel to drain excess oil after frying can help keep them crispy.

You can pan fry, deep fry or even bake your frozen lumpia! Best of all, there's no need to thaw before cooking.

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.

Lumpia, brought from Fujien (Chinese) cuisine and typical of Filipino and Indonesian cuisines, are often slightly thinner than Cantonese spring rolls. The ingredients are variable, and are often so similar as to be indistinguishable. Spring rolls are usually served as an appetizer.

(chiefly Philippines and Indonesia) A kind of spring roll.

What are spring rolls called in America? ›

An egg roll is a fried, savory roll filled with shredded cabbage, ground or roast pork or shrimp and other ingredients inside a wonton wrapper or thick, wheat flour wrapper. Egg rolls are thought to have been invented in New York City's Chinatown restaurants in the 1930s.

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.

There's no need to defrost before frying.

Lumpia Cooking Instructions

All of our Lumpia will be delivered frozen and are relatively easy to cook. If you can plan ahead, we suggest pulling them from the freezer an hour before cooking. This will allow them to thaw a little bit, but it is not necessary.

Not keeping them crispy after they are cooked

This is because vegetables retain moisture, which in turn makes the spring roll soggy from the inside. Make sure you thoroughly dry the vegetables after washing them so that no more moisture is added to your spring rolls than is absolutely necessary.

Oven-warming for long-lasting crunch: To keep crispy dishes warm in the oven without compromising texture, place them on a wire rack and bake at 170 to 200 degrees. This method preserves the crunch for about 15 to 20 minutes, ensuring no crispness is lost when served.

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.