Lumpia are similar to your basic egg roll or spring roll in the Pacific Island culture. They are great to eat as an appetizer, as a side dish, or a main dish. Traditional lumpia are filled with meat, however, you can spice them up by adding different dessert combinations as well.
Throughout the years, I have had numerous requests to place our family’s recipes for lumpia on the blog. For some reason or another, the idea always fell by the wayside…until now. I’m teaching my first ever cooking class on the base this upcoming weekend, where the topic will be…how to make homemade lumpia and sweet and sour sauce.
With that in mind, I figured I would post a picture tutorial on the blog as well, just incase any of you would like to learn too.
Making lumpia is an event that takes a good couple of hours. It also takes lots and lots of practice if you aren’t used to making them. The key is to keep practicing until you get it right.
Today, I will be sharing my family’s recipe for ground meat lumpia, as well as our recipes for banana cinnamon and pumpkin pie lumpia.
Our family typically uses this brand of lumpia wrappers, however, if you can’t find these, then any brand will suffice:
Before you start rolling, you need to prepare your work station. Place your meat mixture (or any other filling mixture) in a medium sized bowl, your wrappers should be taken out of the box and placed on a plate, and you should have a small bowl of lukewarm water by your side:
1. Carefully take one wrapper and place it on a big plate. Take
one heaping spoonful of the meat
mixture and spread it on the end that is closest to you, making
sure to leave a few empty inches behind it.
2. Start rolling the lumpia by taking the empty edge and placing it over the meat to cover it. Tightly tuck the edge of the wrapper (where the arrow is pointing) underneath the meat.
3. Roll the wrapper once as if you were rolling burrito.
4. Take one side of the wrapper and tightly fold it over.
5. Take the other side of the wrapper and tightly fold it over as well.
6. After folding both sides over, roll the lumpia like a burrito again, making
sure to tuck the sides (where the arrow is pointing) underneath as you roll.
7. Keep rolling the lumpia and stop when there is
about an inch or two of space left.
8. Take your finger and dip it into the bowl of lukewarm water.
9. Spread the water over the exposed few inches on the wrapper.
10. Continue rolling the lumpia.
11. Seal the edges with more water.
12. Congratulations! You are finished rolling your first egg roll!
You can store them in a gallon sized zip lock bag and place them in the freezer. They should keep for up to a few months.
Or you can fry em’ up…fill a skillet about 1/4 of the way up with vegetable oil.
You don’t want to fill it completely full with oil or else your rolls will twist and turn as they cook.
Heat oil on medium heat until ready to fry. It usually takes 15-20 minutes for it to warm up.
Fry lumpia 5 minutes on each side until golden brown.
Place on a plate lined with paper towels to drain the grease.