Lumpia is the Philippines’ version of Egg Rolls. Like so many other Asian countries the Filipino Lumpia comes in many varieties.
There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them. Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce. Then there are fried lumpia that closely resemble spring rolls. Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.
Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand. Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions. You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated. Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!
Today I’ll share my version of Fried Lumpia. I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling. You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.
1 or 2 Package Egg Roll Wrapper – thawed
1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead
1 Small Onion Chopped
1 Tbs. Garlic Minced
2-3 Potatoes – Cooked and cubed (optional)
2 Cups Bean Sprouts (optional)
1 Package Firm Tofu – cut into small cubes
1 Cup Shredded Carrots (optional)
1 Cup Fresh String Beans – Thinly sliced (optional)
1 Cup Shredded Cabbage (optional)
1/8 Cup Soy Sauce
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1 Egg slightly beaten (to seal wrappers)
Oil for frying
1/2 Cup White or Rice Vinegar
1/2 Tsp. Garlic Minced
1/4 Tsp. Ground Black Pepper
1/4 Tsp. Chili Pepper Flakes (optional)
Heat about 1 Tbl. of oil in a wok or large skillet.
Saute chopped onions until they start to turn translucent.
Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.
Add ground beef or whatever meat you are using. If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.
Add salt and pepper. Cook until meat is well done and crumbly.
Add beans, carrots, cabbage if you are using them. Cook until soft.
Add Bean Sprouts and cook until soft.
Gently stir in Tofu and soy sauce.
Remove from heat, drain liquid from pan, and set aside.
Thaw egg roll wrappers and remove from package.
Separate wrappers being careful not to tear. Place on a plate and cover with a damp paper towel. You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.
Take one wrapper and place on flat surface.
Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.
Fold over both ends and roll like a burrito.
Brush some beaten egg on the wrapper to seal.
Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.
Repeat until you use all the wrappers.
When you’re ready to fry heat about 2″ of oil in a pan or use your deep fryer.
If you are frying the ones you just made, fry them in hot oil until they turn dark golden brown.
Place them on paper towels to absorb excess oil.
If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil. Do not thaw them as they will get too soft and fall apart. Fry them until dark golden brown.
To make the sauce just add all the sauce ingredients into a bowl and stir.
Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.
Ukoy or Shrimp Fritters is a popular Filipino street food. There are different types of fillers for this deep fried fritter but the common ingredient is shrimp; unless you want to make it vegan and just have veggies.
Ukoy can be made using grated squash, sweet potatoes, yucca, green papaya, carrots or just bean sprouts, my personal favorite.
Ukoy as I mentioned is a popular street food which can be eaten on the run, but it can be served as a side dish or as I do the main course with rice and a vinegar dipping sauce.
I’ve been trying to make Ukoy the way my Lola, grandma, used to make. Hers always had the perfect texture and the right crunch. She made it with fresh tofu, bean sprouts, and medium sized shrimp. Talk about yummy!
After many fails, I mean trials, I finally figured out where I’ve been going wrong. It was my batter! For reasons I can’t explain I’ve been using egg in my batter, possibly because egg is something that I put in all my batters. But that batter is always thicker and heavier. And the end result was more like a fluffy pancake, not crunchy at all.
Well the simplest solution was no egg batter! Don’t know why I didn’t think of this sooner! Once I omitted the egg my Ukoy turned out perfect. Literally just like Lola’s Ukoy was!
So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.
These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.
Simple Wonton Soup
This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day
10oz.baby bok choy or similar green vegetable(280g)
2 1/2tablespoonssesame oil(plus more for the stock)
6cupschicken stock(about 1.5 liters)
Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
Pour the soup over the wontons and garnish with scallions. Serve!
Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.
You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.
The other day, I decided to make Chicken Spring Rolls at home. I love spring rolls, but I often find them quite greasy and oily. That’s because they are not fried correctly, so they become soggy and absorb too much oil.
This home-made version is so much better. They come out crunchy and not oily at all. And the filling is delicious too.
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.
Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.
Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.
Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.
There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.
This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!
1 cup small shrimps, cleaned and whiskers trimmed off
3/4 cup bean sprouts
1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips
2 pcs. eggs, beaten
1 cup cornstarch
3/4 cup water
1 tsp. salt
1/2 tsp. ground black pepper
2-3 cups cooking oil
For the Dipping Sauce:
3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional
1/4 cup vinegar
3 cloves garlic, chopped
1/8 tsp. ground pepper
1/2 tsp. salt
Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
Then add the shrimps, bean sprouts and sweet potato then blend well.
Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.
Ukoy is a typical Filipino appetizer, snack, or even main course. It’s a mixture of bean sprouts, tofu, sweet potato, or other veggies usually topped with small unpeeled shrimp that’s battered and fried. In short it’s the Filipino version of Shrimp Fritters.
In the Philippines it’s usually eaten as a crunchy snack and is made with the veggies and small unpeeled shrimp. The shrimp is eaten peel and all making it very crunchy indeed. In our family we serve Shrimp Fritters as a main course with steamed rice. We use larger shrimp that are peeled and de-veined. We always dip it in a spicy garlic vinegar sauce. It’s super yummy and is one of my favorite Filipino dishes.
The batter is traditionally made with corn starch instead of flour making the shrimp fritter crispy or crunchy. I make mine with Mochiko Sweet Rice Flour and they are very crispy!
Here’s my version of Ukoy, Filipino Shrimp Fritters!
Makes 6 Shrimp Fritters
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
2 Large Eggs
4 Oz. Garlic – finely minced
4 Oz. Firm Tofu – cut into small cubes
1/4 Cup Green Onion – finely chopped
1 Tsp. Salt
1 Tsp. Ground Black Pepper
6 Large Shrimp – peeled, de-veined, and butterflied
Oil for frying
Whisk together eggs, water, Mochiko flour until smooth. Batter will be thin.
Stir in the rest of the ingredients except shrimp and oil.
Heat 1 1/12″ of oil in pan.
Drop 2 Tbs. of batter in pan. Oil should sizzle.
Place a shrimp in the middle and cover with 1 tbs. batter.
Fry until golden brown then carefully flip over.
Fry other side until golden brown.
Drain on paper towel
Repeat with remaining batter and shrimp.
Transfer onto serving plate and serve
Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper