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. How do I make crispy spring rolls at home?

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.

For one, lumpia wrappers are lighter in texture than egg roll wrappers, consisting of a mixture of flour, water, and salt, that form a thin and crispy wrapper when fried in oil. Egg roll wrappers, on the other hand, are usually thicker and denser because it uses eggs. Another difference is in the filling.

The English is just Spring Roll.

Is lumpia Filipino or Chinese? ›

Also called Lumpiang Shanghai, these Filipino spring rolls feature a filling of ground pork mixed with veggies like carrots, wrapped in a thin crepe and then deep fried. Lumpia was passed on to the Philippines by Chinese settlers from Fujian China, it has a basic resemblance to Chinese egg rolls.

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.

Leftover cooked lumpia can get soggy if kept in the refrigerator overnight. Reheat in a toaster oven, air fryer, or oven at 350°F for 3 to 4 minutes.

To make the cabbage crunchy, chop it into small pieces, draw out the moisture through sea salt, and squeeze out all the excess water. This salt pull step is crucial to ensure the cabbage stays fresh and crunchy and prevents the filling from becoming soggy.

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.