Lumpia (Close Kin to CHI.EGG Rools)

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Servings: 2 Difficulty: Advanced
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Crispy Filipino spring rolls filled with savory pork, shrimp, and mushrooms
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Lumpia (Close Kin to CHI.EGG Rools)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 241.4

Description

These authentic Filipino lumpia offer a delightful crunch with every bite, featuring a golden, flaky wrapper encasing a savory mixture of lean ground pork, fresh shrimp, and earthy dried mushrooms. The filling is seasoned with aromatic garlic, onion, and a hint of soy sauce, creating a balanced flavor profile that is both rich and refreshing. Water chestnuts add a satisfying textural contrast, preventing the filling from becoming too dense. Perfect for holiday gatherings, potlucks, or a hearty weeknight dinner, these rolls are best served warm with a tangy sweet and sour dipping sauce. They are easy to assemble in advance, making them a stress-free option for entertaining guests while delivering traditional home-style comfort food.

Ingredients

Directions

  1. Soak dried mushrooms in warm water to cover for 30 minutes, then drain well.
  2. Cut off and discard mushroom stems; finely chop the caps.
  3. Place ground pork in a wide frying pan over medium-high heat.
  4. Add chopped onion and garlic to the pork and cook, stirring frequently, until the meat is browned and onions are soft, about 6 minutes.
  5. Add prepared shrimp, chopped mushrooms, and chopped water chestnuts to the pan.
  6. Cook for 2 minutes, stirring to combine ingredients evenly.
  7. Stir in soy sauce and mix well.
  8. Remove from heat and let the filling cool completely, then discard any excess pan juices.
  9. Place a lumpia wrapper on a clean work surface with one corner pointing toward you.
  10. Place a small amount of filling diagonally across the corner closest to you.
  11. Fold the corner over the filling, then fold in the left and right sides.
  12. Roll tightly toward the top corner, moistening the final edge with beaten egg to seal.
  13. Heat oil in a deep fryer or large heavy-bottomed pot to 340&# 194;°F (170ðC).
  14. Carefully add 4 or 5 lumpia to the hot oil.
  15. Fry, turning as needed, until golden brown and crispy, about 2-3 minutes.
  16. Remove with a slotted spoon and drain on paper towels.
  17. Keep finished lumpia warm in a 200ðF (93ðC) oven while frying the remaining batches.
  18. Serve warm with sweet and sour sauce.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 241.4kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 4.3g22%
Cholesterol 68.1mg23%
Sodium 59.2mg3%
Total Carbohydrate 6.4g3%
Dietary Fiber 1.5g6%
Sugars 3.1g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions preparing sweet and sour sauce and lumpia wrappers separately; these are typically purchased or made via separate recipes. Ensure wrappers are covered with a damp cloth while working to prevent drying out.

You may cover the assembled, uncooked lumpia with plastic wrap and refrigerate for up to 8 hours before frying.

If using standard egg roll wrappers instead of delicate lumpia skins, increase the oil temperature to 360ðF (180ðC) for crispier results.

Ingredients not listed in the main ingredient list but required for this recipe based on directions: 1/3 lb medium raw shrimp (shelled, deveined, chopped), 1/3 cup chopped water chestnuts, 1 tablespoon soy sauce, 1 egg (lightly beaten for sealing), salad oil for frying.

Keywords: filipino, lumpia, spring rolls, egg rolls, pork, shrimp, mushrooms, water chestnuts, crispy, fried, appetizer, snack, asian cuisine, garlic, soy sauce, vegetarian option, party food, comfort food
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