Lumpia

Lumpia

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"A lumpia is a Filipino egg roll. Lumpia are stuffed with all kinds of delicious vegetables and spices."
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Ingredients

55 m servings 262 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
  2. Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
  3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  4. Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

These were fantastic but I followed another recipe on how to cook them. After rolling, I lightly brushed with oil and baked them in the oven @425 for 20 minutes. Turned them over after 10 minu...

Most helpful critical review

Haven't had lumpia in many years, my ex's mother used to make them and I loved them. I will try this recipe out and post again afterwards.

These were fantastic but I followed another recipe on how to cook them. After rolling, I lightly brushed with oil and baked them in the oven @425 for 20 minutes. Turned them over after 10 minu...

I also have filipina descent in myself, and it is so great to finally have this recipe. If you like eggrolls, you will absolutely love lumpia!!

I tried lumpia for the very first time after making them tonight, and they were delicious! I changed the recipe a bit by leaving out a couple of the veggies and adding a vegetarian meat substit...

these are yummy, I added corn, it was great.

Being of Filipino ancestry, I love eating lumpia! I did take it for granted while living in Hawaii, since it was available everywhere. I now live in Tennessee and haven't found any Filipino re...

My father-in-law makes this when ever there is some kind of special event in the family. Everyone in my family & my husbands absolutely love it!You do NOT have to be Filipino to love Lumpia.

I love this recipe! So easy and delicious. I leave out the celery (personal preference) and jicama (because I can never find it). It's great for entertaining!

Haven't had lumpia in many years, my ex's mother used to make them and I loved them. I will try this recipe out and post again afterwards.

These were quit good. I really liked the addition of jicama.