Lumpia, the beloved Filipino-style eggrolls, are thin, crunchy, golden rolls filled with savory meat and vegetables, ...

Place the lumpia seam-side down on a tray or plate then use the remainder of the filling and wrappers. You will have 40 to 60 lumpia, depending on how much you fill them. Pour oil to a depth of ...

Make the lumpia filling: In a large bowl, combine pork, 2 teaspoons sugar, soy sauce, salt, pepper, carrots, celery, garlic and onions. Mix well. Working with one wrapper at a time, scoop about ...

Every East Asian country has its version of the fried spring roll, but none are as easy to recognize as lumpia, the version ...

Cohen is the owner of Pig & Khao in New York City. To kick off Asian American and Native Hawaiian/Pacific Islander (AANHPI) Heritage Month, chef Leah Cohen is bringing flavors from her Filipino ...

Shatteringly crisp and stuffed with juicy pork filling, Shanghai lumpia are a popular Filipino dish similar to fried spring rolls. Pork is the traditional filling, but lumpia can also be made with ...

Jessette Kalsi scoops generous spoonfuls of a savory blend — meat, vegetables, spices, and sauces — and places it onto a lumpia wrapper. With practiced hands, she folds the bottom edge and ...

Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line.

I’ve long loved lumpia, a mainstay of Filipino cuisine. Similar to Chinese spring rolls, these thin cigar-shaped wrappers are filled with either meat, vegetables or both, and fried until ...

4. Spoon 2 tbsps. filling onto middle of each lumpia wrapper, and wrap like a regular spring roll. Use cornstarch slurry to seal the edges. 5. Fry to enjoy or freeze for a longer shelf life.