Filipino – Nude in the kitchen

Fold the pork, shrimp and vegetables into thin block wrapping paper and fry it in this traditional Filipino dragon skin recipe with a crispy golden color perfection. I tasted Lumpia for the first time about 30 years ago and fell in love with them at first biting.

Filipino

Unfortunately, I lost the connection to my friends I introduced to. Luckily, I remembered Lumpia a few years ago and realized that I might be able to make them at home.

Then I ran into a problem. Where can I find recipes? I read it online and didn’t find anything that sounded right. The lumpiia I remember is not your ordinary eggroll.

There is no cabbage or rich vegetables in it. I just remember that there are a lot of different flavors to pack into a very thin packaging.

I mentioned my lumpiia desires to have a friend (thanks Sandra!) and he told me to look for one of her friends on Facebook. I did this and then communicated back and forth with her friend Irene, who was happy to chat a little bit to make sure I got it right.

Lumpia Spots were excellent and my middle son immediately asked for their birthday meal the following year. We like to use this simple Asian style rice and a bowl of egg soup soup.

In my home, birthday requests are the highest praise for food. Everyone in the family swallowed this and my youngest actually cried. No one left, or we might eat more.

Over the years I have made traditional lumpiia, air fryer, baked lumpiia, and simple recipes for Filipino lobster frying pans are always popular when I’m short of time!

Once you have tried the blocky skillet, you will need to try the original egg roll skillet and sausage egg roll in a bowl for a more interesting variation. And definitely don’t miss the egg rolls on the bowl of ramen!

If you like all the flavors of traditional Lumpia and egg roll recipes, but don’t have time to roll up every time you crave them, a skillet recipe is sure to get you excited.

Dipping sauce for lumpia

We like to use several different sweet and sour flavorings for dipping sauces. My husband loves the sweet and spicy Lingham sauce and the hotness of my little boy, and I prefer the sweetness of the Mae Ploy Sweet Chili sauce.

My oldest son mixed the two and declared it perfect. My friend Irene also mentioned that she likes Frank’s sweet chili sauce, however, I didn’t see that in the store.

lumpiia recipe

The first time I made these I misunderstood the original direction and then cooked the ground pork before mixing it with the other ingredients.

It should be mixed with all the other ingredients in the style of a meatloaf and then fry and cooked this way. I like how I look, so I chose to share this special approach.

I also made them for the purpose of using raw meat initially so that they are delicious. I found that making them based on the recipes written above is easier (not too worried about whether they are cooked).

If you decide to make them using a more traditional method, make sure to cook the meat completely in the oil. Irene recommends only one teaspoon or so of the mixture in each chunk roll and cook for 5-6 minutes or until golden brown.

lumpiia wrapping paper

When it comes to Lumpia wrapping paper, finding a real deal in the Asian market will be your best choice. Lumpia wrappers, spring rolls and Eggroll wrappers are not the same thing, although they can be used interchangeably in many recipes.

Philippine block wrapping paper is usually thinner and more refined than spring roll wrapping paper, creating a clearer, more delicate texture when frying. If you can’t find authentic Lumpia wrappers in a nearby store, the spring roll wrappers will work.

But seriously, try to find the blocky ones. The lumpiia I made with basic spring roll wrapping paper is delicious, but the paper-thin block wrapping paper is always great.

What is Lumpia?

You need the following ingredients for this recipe:

• Ground pork
• Canned chestnuts
• Thin sliced ​​mushrooms
• shrimp
• Green onion
• Yellow onion
• garlic
• Salt, pepper, sugar
• soy sauce
• Egg
• Lumpia wrapping paper or spring roll wrapping paper
• Frying oil

Mix all the ingredients except the eggs in a bowl and mix by hand. (per irene, so get along with love!) Mix it all together, cover it, and leave it in the refrigerator for an hour (or up to 24 hours) before packaging.

Unpack the block wrapping paper and cut in half to form rectangular strips or quarters to make a bite-sized roll. Lumpia wrappers are larger than most Eggroll or spring roll wrappers. If you are using spring roll wrapping paper, you can cut them in half or make them bigger.

Carefully peel the wrapping paper and place about a tablespoon of filling on each filler. Roll them up as you like, then dip your fingers into the beaten eggs and seal the edges. Set the roll aside until ready to cook. I found that rolling them all into the assembly line and then cooking them in batches is the easiest.

In a small pan, heat in medium-high oil about 2 inches. After the oil is hot, put a few rolls in the oil with tongs at a time. Cook on each side for about 1½-2 minutes. If the oils cover them completely, just rotate as needed to make sure they cook evenly.

When the blocks turn golden, remove them from the oil and place them on a tissue-covered plate. Serve with your choice of dip.

If you’re craving more Eggroll-style recipes, check out these Italian Eggrolls, Cordon Bleu Eggrolls, Macaroni and Cheese Eggrolls, Southwestern Eggrolls, and don’t miss these breakfast Eggrolls with sausage gravy!

{Original 1/17/12 – Recipe notes and photos updated 6/2/25}