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

FAQs

How to make lumpia stay crispy? ›

What I see barrio lolas do to keep them crisp almost the whole day is to put them in a box lined with newspapers, then paper towels. The paper absorbs the moisture.

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.

Although lumpia technically originates from Fujian, China, it was brought to Southeast Asia by Chinese traders as early as 7-13th century in the days of the Srivijayan Empire and later the Madjapahit Empire in the 13-16th century, according to Chinesefoodhistory.org .

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.

I prefer the authentic Lumpia wrapper (spring roll wrapper) as they are very thin and fry up nice and crisp. Opposed to the egg roll and wanton wrappers."

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.

What is the flavor of lumpia? ›

It's savory, spicy, sweet and never bland

Almost everyone calls it spring roll or egg roll. In the Philippines, it is called lumpia if the filling is meat and/or vegetables. It is called Turon if the inside is something sweet like the banana.

In my experience, there are two kinds of lumpia: it is either you cook the filling first or fill the lumpia wrapper with a raw filling, freeze them, and it will be called Lumpia Shanghai.

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.

Leftover cooked lumpia can get soggy if kept in the refrigerator overnight. Reheat in a toaster oven, air fryer, or oven at 350°F for 3 to 4 minutes.

Use Paper Towels

If you're unable to find containers with ventilation holes, you can use paper towels to help keep your fried food crispy. Simply place a layer of paper towels in the bottom of the container before adding the food. The paper towels will absorb any excess moisture and help to maintain the crispy texture.

Packing crispy food like chicken nuggets, fries, or quesadillas? Make sure to put a paper towel in the bottom to absorb moisture and avoid soggy nuggets!

Once cooked, they will last for up to 2 days refrigerated in an airtight container, although they will taste their best when eaten fresh. To make leftover lumpia crispy again, reheat them in your oven or air fryer.