Café RiDAN
  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

Café RiDAN

  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

FILIPINO SPRING ROLLS (LUMPIA)

FILIPINO SPRING ROLLS (LUMPIA)

These golden, crisp, delicious spring rolls are the perfect game day food! I learnt how to make these spring rolls from Veneranda, my daughter’s nanny and a fabulous cook. Having worked in Paris and London, she now runs a small baking business of her own and helps me look after Anaisha a couple days in the week so mama can get some time off.

These are traditional Filipino spring rolls called Lumpia. A mixture of lean meat along with onion, carrots, celery, garlic and bean sprouts get rolled into a spring roll sheet and  fried until they are crisp & golden brown on the outside and moist & juicy inside. These spring rolls are great to serve to last minute guests or take to a potluck as they can be made ahead and frozen for up to six months. Just thaw them and fry when you are ready to eat. If you need to reheat the spring rolls place them in an oven preheated to 300 degrees F for 5-10 minutes.

The dipping sauce is absolutely delicious. It is sweet and tangy with freshness from the ginger and a kick of spice from the chilies.

Here is how I make them…

FILIPINO SPRING ROLLS (LUMPIA)
2018-02-02 15:59:39
Yields 25
Write a review
Save Recipe
Print
FOR SPRING ROLLS
  1. ½ onion, finely chopped
  2. 1 carrot, finely chopped
  3. 2 celery stalks, finely chopped
  4. 3 cloves garlic, finely chopped
  5. ½ cup bean sprouts
  6. ½ pound lean ground pork (can use beef instead)
  7. ½ cup cilantro, leaves only
  8. ½ tablespoon low sodium soy sauce
  9. 1 teaspoon salt
  10. ½ teaspoon pepper
  11. 2 eggs
  12. 25 spring roll pastry sheets
  13. Oil for frying
FOR DIPPING SAUCE
  1. 4 tablespoons water
  2. 1 garlic clove, minced
  3. 1 teaspoon ginger, grated
  4. 1 teaspoon sugar
  5. ½ teaspoon salt
  6. ¼ teaspoon pepper
  7. 1 teaspoons white vinegar
  8. 1 teaspoon fish sauce
  9. 1 Thai green or red chili, finely chopped
FOR SPRING ROLLS
  1. To a bowl add onion, carrot, celery, garlic, pork, soy sauce, one egg, salt and pepper. Mix well.
  2. Beat the second egg in a bowl and set aside.
  3. Arrange the spring roll sheet on a dry cutting board and position them at an angle so that the corner of the sheet is closest to you.
  4. Place one heaping tablespoon of the pork mixture at an angle in the lower quarter nearest to you of the spring roll wrapper. Add a few bean sprouts and a couple of cilantro leaves. Beginning at the bottom angle closest to you, roll the wrapper up tightly and fold the edges inward along the way. Roll the wrapper shut by adding a little dab of the beaten egg at the corner. Press lightly to seal the edge together. (See picture above)
  5. Roll all 25 spring rolls. At this point you can freeze the spring rolls if you do not wish to fry them the same day.
  6. Heat some oil in a pan. Oil should be about an inch deep. Fry spring rolls on medium heat until golden brown and drain on a paper towel. Turn the spring rolls a couple of times so that they brown evenly. Serve hot with the dipping sauce.
FOR DIPPING SAUCE
  1. Mix all ingredients in a bowl and stir until sugar is completely dissolved. Cover and let it rest for atleast an hour before serving.
Notes
  1. Make sure to fry the spring rolls on medium heat other wise they will brown too quickly from the outside and will not be completely cooked inside.
  2. If you need to reheat the spring rolls place them in an oven preheated to 300 degrees F for 5-10 minutes.
By Antara Chugh
Café RiDAN https://www.caferidan.com/
Wordpress Recipe Plugin by Recipe Card
appetizerbrunchDinnerporkpot luckspring rolls
0 comment
0
Facebook Twitter Google + Pinterest
previous post
FATTEH
next post
CHOCOLATE CREPE WITH ORANGE MASCARPONE FILLING

You may also like

SPROUTS SALAD

October 19, 2018

CHICKEN SHAWARMA PITA PIZZA

September 28, 2018

PEACH AND BLACKBERRY CROSTATA

September 21, 2018

PARSI MARGI NA FARCHA

August 31, 2018

PARSI KHEEMA CUTLETS

August 8, 2018

SRI LANKAN CHICKEN CURRY

July 26, 2018

GALOUTI KABAB AND SHEERMAL

June 22, 2018

PAPA’S MUTTON CURRY RECIPE

June 15, 2018

KERALAN KOZHI KUTTAN (Chicken curry with chillies and...

June 8, 2018

BASMATI & WILD RICE PULAO WITH CHICKPEAS

May 25, 2018
Facebook Twitter Instagram Pinterest Email

About Me

About Me

Hi! My name is Antara and I am a food aficionado. A self-taught cook, baker, cake decorator, and the girl behind this new blog – Cafe Ridan.

Facebook Twitter Instagram Pinterest Email

Instagram

No images found!
Try some other hashtag or username

Pinterest

@caferidan

Popular Posts

  • 1

    PALAK PANEER (Indian Cottage Cheese in a Spinach Curry)

  • 2

    PARSI KHEEMA CUTLETS

  • 3

    PARSI PULAO DAL

  • 4

    ORANGE & BLUEBERRY POUND CAKE

  • 5

    ROSE PISTACHIO KULFI ICE CREAM

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Email

© Cafe RiDAN 2018


Back To Top