It never has been so easy to make crisp lumpia with these step-by-step video guide. Filled with minced meat, chicken, and crisp veggies this becomes a great snack that is great to serve at your next party.
I love a crisp lumpia. And the recipe below is just delicious! They are crunchy, with veggies. You can eat them at a party as an appetizer or as a part of a buffet. Spring rolls are always a great hit.
- To stick the sheets after rolling, so you can close it, brush some water on the sides.
- The wrappers will dry out easily. Put the sheets under a wet towel, while working with them.
- Serve them on a platter and accompany them with (sweet) chili sauce or soy sauce as a dipper.
- If you want a vegetarian lumpia, substitute the chicken and pork for Shiitakes.
- The rolling part isn't very hard, but it's easy when you see it, I've added a video of the rolling of the lumpia in this recipe.
Preparation and storing
- These crisp lumpia's can be made in advance. Wrap them in plastic foil and put them in an airtight container. Store up to two days in the refrigerator.
- You can store them for about 3 months in the freezer. Before preparation, you don't need to defrost them. Just add an extra minute to the first frying step when you deep-fry them.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Spring Rolls
Servings: snacks
Ingredients
- 30 grams vermicelli
- 1 onion finely chopped
- 2 carrots grated
- 3 scallions thinly sliced
- 2 eggs size L
- 2 tablespoon fish sauce
- 3 cloves garlic minced
- 2 teaspoons dark brown sugar
- ¼ teaspoon salt
- ½ teaspoon ground black pepper fresh grounded
- 250 grams chicken breast
- 250 gram ground pork
- 30 sheets lumpia sheets 8 square fresh or frozen and thawed
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Place the vermicelli in a large bowl. Cover with hot water and soak for 5 minutes. Then drain in a colander. Cut the vermicelli into small pieces.
- Chop the onion, slice the scallions and mince the garlic. Grate the carrots.
Prepare the filling
- Add the onions, carrots, and scallions to the vermicelli.
- In a second bowl whisk together the eggs, fish sauce, garlic, salt, and pepper.
- Ground the chicken in the blender and add the chicken and the pork to the second bowl.
- Then add the noodle mixture and mix until just combined.
Roll the lumpia
- Take one wrapper and, with the point facing you, and place it on a clean surface.
- Place 1½ tablespoons of filling 1 inch (2 cm) from the edge.
- Fold the end over the filling and turn the filling once.
- Fold the right and left sides over the filling.
- Then roll further until you get a cylinder.
- Brush the end on top (about 1 inch (2 cm)) with water, and then roll the final turn.
- Repeat, using all wrappers and filling. (see the video above for the rolling).
Fry your lumpia
- Preheat the frying pan to 355 degrees Fahrenheit (180 degrees Celsius.)
- Place a spring roll in the fat and bake for 2 minutes.
- Get out of the frying pan and let it rest for 5 minutes.
- Then again put the lumpia back in the frying pan and bake for another 2 minutes.
Notes
- To stick the sheets after rolling, so you can close it, brush some water on the sides.
- The wrappers will dry out easily. Put the sheets under a wet towel, while working with them.
- Serve them on a platter and accompany them with (sweet) chili sauce or soy sauce as a dipper.
- If you want a vegetarian lumpia, substitute the chicken and pork for Shiitakes.
- The rolling part isn't very hard, but it's easy when you see it, I've added a video of the rolling of the lumpia in this recipe.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 852IU | Vitamin C: 1mg | Iron: 1mg
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