Fill the lumpia wrappers. Separate the thawed lumpia wrappers from one another. Working with one at a time, lay the wrapper on the work surface with one corner pointed towards your body.

Lay one wrapper on the work surface so one of the ... then finish rolling. Place the lumpia seam-side down on a tray or plate then use the remainder of the filling and wrappers.

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 ...

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 ...

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 ...

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 ...