Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.
In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia. Taken directly from Wikipedia.
There are many ways to make lumpia. You can get creative and use other meats, even fruits! This is one of the easiest way I make mine. Enjoy!
Makes 60 lumpias
Ingredients: 5 cloves garlic (crush). 1 whole yellow onion (dice). 1 pound ground pork. 3 tbsp. olive oil. 3 tbsp Magi seasoning. 1/2 cup oyster sauce. 2 cups Mung Bean Sprouts. 6 cups peas and carrots (About 32 oz). 1 tsp. black pepper. 2 packs Lumpia wrapper (I use Menlo 8X8 wrapper – see picture below).
How to cook the filling: On high heat, use a frying pan and add oil. Brown crushed garlic and diced onions. Once browned, add pork and sauté until cooked. Add Magi seasoning while sautéing. On medium heat, add peas and carrots. Mix every now and then while adding the oyster sauce, then cover for 5 minutes. On low heat, add bean sprouts and black pepper. Cover for 10 minutes.
Once the filling is cooked, either let it cool down completely before wrapping or refrigerate for one day – which is what I do because the wrapper does not tear as easily. If you wrap it the same day, drain the liquids from the filling first, then refrigerate for about an hour.
To wrap, follow the instructions on the back of Menlo’s packaging. To cook, fry in 2 inches of oil at 375 degrees until golden brown. For dipping sauce, the most popular in the United states is the Thai sweet chili sauce. A true Filipino lumpia sauce (Called sawsawan) is made with vinegar, soy sauce, crushed black pepper and crushed garlic. I use 1/4 cup soy sauce, 4 tbsp balsamic vinegar, 2 cloves crushed garlic, 1 tsp crushed black pepper. Eat over steamed rice with adobo (CLICK HERE to check out my pork adobo recipe!)
Enjoy your meal… don’t forget to say grace.
This took me 20 minutes to prepare, using left over grilled steak. Servings 6-8
Inspired by the Filipino dish called Pancit lomein (I think I spelled that right). Oriental style noodles are packaged in balls and usually come 12 to a pack. Each is about 3 inches in diameter uncooked. Follow the instructions on the package on how to cook the noodles. I just boiled some water, drop 6 noodle balls in there, kept it in for 3-5 minutes and placed the cooked noodles in the strainer. I used two forks to spread them out a bit. Still in the strainer, I put about two tbsp Maggi seasoning, 1 tbsp garlic powder and 1 tbsp sesame oil and mixed it around. Because the noodles are still hot, it sucks in the flavors. Set aside uncovered.
If you don’t have cooked meat, you can stir fry some chicken pieces. I’ve used de-boned and skinned thighs and used 4 to 5 thawed and fully defrosted thighs. Slice it in stir fry size (1/2 x 1/2 X 1 inch). Heat 1 tbsp. sesame oil on high. Sauté 3 cloves (crushed) of garlic. 3 chives chopped (in 1/4 inch pieces) with the chicken for 3-5 minutes or until meat is cooked and browned. Flavor with 2 tbsp oyster sauce. Then mix in 3 bunches of bokchoy or one small Chinese cabbage (Cut in 1 inch strips) and stir for a minute. You can use any meat and add more vegetables. This recipe is very forgiving. While sautéing the meat and vegetables, slowly add the noodles in until all are in the wok or pan. Add Maggi as needed, scoop some up in a bowl and enjoy!
If you have cooked meat, prepare the same way, just takes less time to cook.
Inspired by the Filipino fried chicken, goes great with banana ketchup!
1 Game hen, cut in half. Thawed, washed and patted dry. In a ziplock bag (One with a seal and big enough to fit your meat), squeeze 1/2 small lime, 1 tsp. balsamic vinegar, 1 tsp. sea salt, 4 tbsp. soy sauce, 2 tbsp. olive oil, 1 tsp. cummin, 1 tsp. garlic powder. Place meat in the bag of marinade and massage for a minute. Place in the freezer for 20 minutes before cooking.
Cook in a skillet. Set heat to medium high, place meat skin up with marinade in the skillet, cover for 10 minutes. Take lid off, turn the pieces around, cover for another 10 minutes. Take lid off (keep it off) and put heat on high. Pan starts to dry and have some oil from the marinade. Feel free to add a bit more oil if you have to. Just enough to pan sear until cooked inside and the skin is a combination of gold and brown.
Great with a spinach and tomato salad with sesame ginger dressing and some steamed rice.