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

FAQs

How to make lumpia crispy for long? ›

Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy. Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy.

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.

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches.

Instead of folding individual lumpia, you roll up a large, long one that you freeze and slice into shorter pieces. Don't worry about the exposed filling on the sides—they form a crisp, flavorful meat crust when deep-fried.

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.

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.

Lumpia wrappers: you can find lumpia wrappers (also known as spring roll lumpia wrappers or spring roll pastry wrappers) at most specialty asian markets in the freezer section – just make sure to check that they don't contain eggs. If you're unable to access vegan lumpia wrappers, you can substitute for egg roll wraps.

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.

How hot should oil be to fry lumpia? ›

Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes.

You maybe rolling them a bit too tightly, putting too much stress on the wrapper, so that the added pressure of the steam causes them to rupture. You can try rolling them looser, or add a bit less filling and roll them to the same size(which is really 2 ways of saying the same thing.)

Cook the vegetables until just tender. Overcooked vegetables will make for a mushy filling and thus a mushy spring roll. While wrapping, when you fold the sides over the filling in the center, try to keep the sides straight and parallel.

Drain and Cool Properly: After frying, be sure to place your food on a wire rack or paper towel-lined baking sheet. This will help remove excess oil and keep them crisp for longer. Additionally, if you're planning to serve the fried foods later, make sure to cool them in the refrigerator first before reheating.

Fry the lumpia in batches of four to six, cooking them until they're golden brown and crispy. For fresh lumpia, this should take about four minutes; for frozen lumpia, about six minutes. If you're making meat-filled lumpia, you want to really make sure that it's cooked through, so be patient here.