A First Time For Everything: Making Filipino Lumpia - DIZ Blog at Allrecipes.com - 158663

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A First Time For Everything: Making Filipino Lumpia 
 
Feb. 19, 2010 10:53 pm 
Updated: Jul. 2, 2014 3:31 am
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,
DIZRICH
 
Filipino Lumpia
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Photo Detail
Filipino Lumpia
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Photo Detail
 
Comments
Feb. 20, 2010 4:18 am
These looks so good! I just saved the recipe but I wonder if I could bake instead of frying them. Thanks for the step by step pictures, it really helps!
 
Saveur 
Feb. 20, 2010 6:28 am
What a nice blog, great pictures, and your lumpia looks devine!
 
Feb. 20, 2010 6:33 am
Nice...I've gotta try these when I do the Philippines blog! Thanks! Great break-down of the steps and very informative!
 
Feb. 20, 2010 7:15 am
Looks great! really nice job on your first blog! I wonder where I'd get lumpia wrappers in KY? Anyone know? We have a super Walmart....which section would it be in?
 
BRENDA 
Feb. 20, 2010 11:50 am
I'd love to try these. Are the wraps the same as large wonton wraps? I've never seen them in our market in MA. Are they fridge or freezer or dry? Great instruction and pictures!
 
DIZ♥ 
Feb. 20, 2010 1:19 pm
Thanks everyone for all of the really nice comments! Greatly appreciated. Hmmmm...where to find lumpia wrappers? Good question as I've never looked for them beyond our military commissary. They keep them in the freezer section with all of the Asian cuisine. If you can't find them at places like Wal-Mart, I'm sure an Asian market would have them. I can tell you they're not the same thing as an eggroll or wonton wrapper, but I don't know about spring rolls. I can't recall what their outside texture is like, so you could possibly sub with spring roll wrappers. Also, I was reading through the reviews and someone mentioned using phyllo dough. Now that I can see because lumpia is very crispy and flakey similar to phyllo dough. In fact, you handle lumpia wrappers the same or it will quickly dry out. Good luck in your search. I hope you can find them.
 
DIZ♥ 
Feb. 20, 2010 1:30 pm
Fit&Healthy Mom, I'm not sure the lumpia would get brown and crispy if you tried to bake them. I think the texture would be really off, but maybe someone has tried it and can chime in and say if it's possible or not.
 
Feb. 20, 2010 10:13 pm
Rock on, thanks for adding pictures to illustrate the method for rolling!
 
Feb. 21, 2010 2:59 pm
Oh my, these look so good! You really made me want to try to make some! Great photos too!
 
Mar. 12, 2010 10:06 am
Your pictures are beautiful! I am going to try to make these today using spring roll wrappers. I hope mine look as good as yours :)
 
Apr. 24, 2010 2:28 pm
I going to chime in! Wow, neat blog, beautiful pictures & great directions. I was a bit flumoxed by the written directions on the posted recipes & these steps make it look fairly easy. I'm definately going to give these a try. I had them once (made by Filipino women) & never forgot how yummy they are. I think I'll do the minimum amount 1st to make sure I like them well enough and then make a large quantity to freeze. I've seen Lumpia wrappers in the freezer section of the grocery store also. Anyway, thanks for taking the time to post directions and such :)
 
Brains 
Dec. 12, 2011 10:27 am
i
 
Jan. 25, 2012 12:48 pm
Your blog reminded me of when I was in my twenties. I had a Filipino roommate who made these when we begged him to. And boy did we plead with him.
 
Jun. 22, 2012 10:48 pm
i like it.look very delicious.
 
David 
Oct. 9, 2012 3:10 pm
My wife who is Filipino makes these all the time, yum! She cuts the wrappers in half to prevent the wrappers being too thick.
 
Jul. 2, 2014 3:31 am
i'm filipino. at home, we don't pre-cook the filling as we don't find it necessary. the only drawback is that because of the moisture, the lumpias could end up looking crooked or withered at the ends. they are still crunchy though. anyhoo, i'd like to offer some tips if you don't mind. :D if you're too lazy to mince your carrots and you don't have a food processor, use a cheese grater. if you happen to have some leftover longanizas (filipino sausage), especially the garlic/adobo flavored ones, you can chop them and add them to the filling.
 
 
 
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DIZ♥

Member Since
Mar. 2004

Cooking Level
Expert

Cooking Interests
Mexican, Italian, Southern, Healthy

Hobbies
Quilting, Gardening

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About Me
What can I say, I love food. It's just hubby and me, but I still do a lot of cooking just for the two of us. We eat a variety of different foods that are all over the spectrum. Most of the time we eat healthy, but still make room for those not-so-healthy dishes.
My favorite things to cook
Meals that are bursting with different flavors, textures, and color.
My favorite family cooking traditions
My mother was Czech and it wouldn't be X-mas without her famous poppy seed kolaches. That torch has now passed to me since I have her well-guarded recipe.
My cooking triumphs
After many, many years of trials and tribulations, I finally mastered the art of chocolate. I make my very own candy shop style truffles, English toffee, caramels, etc. Maybe someday I will make a business out of it, but for now you have to be on my X-mas list.
My cooking tragedies
I’m quite certain I’ve had my share of tragedies if you consider a cake that falls, breads that won’t raise, candy that won’t set, or a burnt burger on the grill. Hey, it happens!
 
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