HOMEMADE LUMPIA (Filipino Recipe)

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. The thin, crisp shells gave way to the savory filling within - each bite transported me to every family gathering growing up, when these would disappear, to the international nights at school when my mother would introduce my classmates to Filipino food, to that progressive party after a rough year in grad school, to that phone call to my aunt to ask her for her recipe, this one, that I share with you today.
The deep-fried savoury snack is made of thin crepe pastry skin called lumpia wrapper” encasing a mixture of fillings, which usually consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).



Each lumpia was dissected, argued over, and scored for texture, meat, seasoning, veggie-protein ratio, greasiness for both better and worse, overall deliciousness and that ineffable quality of "rightness": the rare sensation when all parts collide in a transcendent symphony of familiarity.
Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai. Lumpiang Shanghai is a fried, meaty, Philippine lumpia or spring roll that is forever present at Filipino dining tables during special gatherings. This recipe makes about five dozen 3-inch pieces depending on how thick you make the spring rolls.

Everything you love about a cheeseburger rolled up in an egg roll and pan fried. To me, what makes traditional turon genius, is the brown sugar in the oil, which turns into a caramel and coats the rolls. We encourage you to come out to Pork Slope on February 11 ( you can buy tickets here ), see how Chef Manuel makes his lumpia, then try it at home with this recipe.
The first video I made on how to make lumpia wrappers, I used my had to lift and slam down the dough a couple of times but now, I use a stand mixer with the paddle attachment. I was able to find authentic Filipino lumpia wrappers. Lumpiang Shanghai—This is a lumpia made of either ground pork or beef or a combination of both, herbs, spices, onions, cilantro and carrots.

When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. This vegetarian lumpia filling served on its own is also a common Filipino dish called lumpiang hubad, which literally translates as naked lumpia.
Add tofu and cook until edges start to turn light brown. Both share the same origin but they taste and look different, with egg rolls being bigger and fatter” in shape. Fold the wrapper just over the edge of the meat, enough to cover it up. This will take approximately one full roll going upward.

The Filipino-style egg rolls are crispy fried heaven on a hot plate, stuffed with meat and veggies and just a hint of spice. Deep-fried crispy pork skin with tender juicy pata meat. I've actually been meaning to make banana lumpia (aka turon) since I saw it in a Filipino cookbook a few months ago.