First time blogging, first recipe ever saved to “my recipe box.” I still remember sitting down at the computer one day just to kill a little time. I thought I’d check in on allrecipes and see what was new. When the home page opened—There It Was! Filipino Lumpia was the featured recipe of the day! I thought to myself, “wouldn’t my husband be so surprised if I actually made a batch of lumpia.”
You see, over the years, we’ve been blessed to have crossed paths with Filipinos who make lumpia. No matter where we are or what the occasion, if someone shows up with homemade lumpia, it’s the talk of the party. Not only is it fabulous, but it’s also knowing that someone was willing to devote the time, effort, and energy required to make it. A true labor of love!
It’s always been drilled into me that lumpia is a lot of work. An all day project! And, “Oh, my gosh, the wrapping!” No matter who I ask, I’m always told the same thing. The wrapping process is the most difficult. It’s a very tedious and time consuming process getting them to roll up without actually falling apart. That, in a nut shell, has been my biggest hesitation.
It’s not that I’m afraid of a little hard work, just afraid of putting a lot of time and money into something when I’m not completely confident I'm going to get good results. However, I decided to save the recipe and vowed to make it “someday.” After recently having lumpia at a Christmas party, I was once again reminded of the recipe just sitting my box waiting on little old me. So, I made a commitment to myself that I would definitely make them for Valentine’s Day and I did just that. Now I’m asking myself, “why did I wait so long?”
After having made my first batch of lumpia (and even a subsequent batch), I can honestly say it wasn’t hard at all and didn’t take much time. Then again, I wasn’t making hundreds—just 30; and, I even broke that down into 3 manageable phases: 1) I made the filling the night before which really made the wrapping process so much easier. The filling is firmer and doesn’t soak through the wrapper. 2) Wrapped them the following day. 3) Fried them for dinner. (P.S. - I cheated and used a deep fryer.)
Now that I’ve said all of that, I would like to share my process for wrapping lumpia. Trust me, it isn’t that hard!
1) If at all possible, make the filling a day ahead of time and refrigerate. They’re so much easier to roll if the filling is cold.
2) Place a lumpia wrapper on a plate with one corner pointing toward you. The lumpia wrappers I used were 8x8 in size.
3) Spread one, slightly heaping tablespoon of filling in a narrow straight line about 3” above the bottom corner and allowing approximately 1 – 1 ½” of room on each side.
4) Fold the bottom corner completely over the filling.
5) At a slight angle, fold in both side corners. Kind of as if you were wrapping a present or making an envelope with a pointed flap.
6) Flip just the meat portion over; then, start rolling as tight as possible.
7) Place a little water on the end of the flap to seal. Set on a plate, flap side down, and keep covered with a damp paper towel.
8) Once you have them rolled, they are ready for frying. If you’re not ready to fry, place them in an airtight container and store in the refrigerator.
I hope you find this blog helpful and may your lumpia wrapping go as smoothly as mine.
Thanks For Reading,