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.
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📖 Recipe
VIDEO
Spring Rolls
RECIPE CARD
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
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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
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: 122kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 27mgSodium: 275mgFiber: 1gSugar: 1gVitamin A: 852IUVitamin C: 1mgIron: 1mg
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