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

FAQs

How do you make lumpia stay crispy? ›

How do you make lumpia stay crispy? Lumpia is best served fresh out of the fryer, but you can also use a toaster oven to crisp up your lumpia again. This is a great option if you have leftover lumpia in the fridge.

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.

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.

There's no need to defrost before frying. To fry your lumpia, heat about a quart of vegetable oil in a wok or high-sided sauté pan over medium heat (the oil should be at least three inches deep). Cohen says the most important aspect of frying lumpia is making sure that the oil is hot—really hot.

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.

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.

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.

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

Should lumpia be deep fried? ›

In the Philippines restaurant setting, it will usually be done deep fried as the cooks cannot be bothered flipping the lumpia.

This recipe for lumpia in the air fryer results in the same crispiness without having to deep-fry. Your taste buds will never know the difference, but your waistline will!

They're made with paper-thin lumpia wrappers and filled with a savory mixture of ground pork, cabbage, and other vegetables. Serve lumpia as a side dish or appetizer with a sweet chili dipping sauce. Did you know you can make restaurant-worthy lumpia in your own home?

Lumpia and turon are essentially interchangeable terms. Lumpia is a type of spring roll filled with either sweet or savory fillings and commonly served in Filipino cuisine. Turon, also known as banana lumpia, is filled with sweet fruits like jackfruit, saba banana, sweet potato, or mango.

Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

Use Paper Towels

The paper towels will absorb any excess moisture and help to maintain the crispy texture. To ensure the best results, roll out the paper towels neatly and consider wearing disposable food gloves to avoid contamination.

If you want it crispy tomorrow, you have to leave it exposed to air, but then it will get a bit stale and dry out some as well. If you want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture.

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.