9 Lumpia Fillings you need to Try

Jump to Recipe·Print Recipe During the last few months I had seen many lumpia flavours popping in and out of my Instagram feed and I wondered why don’t I make my own creation and share it with you guys. Basically any filling can be stuffed in that addictive crispy deep-fried shell, so you are just limited to your imagination. We are not talking about the usual pork, beef, fish or vegetable filling, we are talking about the crazy stuff or fusion filling like the halo halo lumpia that we copied from Kanin Club many years ago. But before we go there, do you know what lumpia is? Basically this is the Filipino version of the spring roll and it’s one of the most popular offering on most Filipino food trucks everywhere due to its simplicity and addictively delicious nature, usually eaten handheld, it’s one of the best snacks to have. If you haven’t tried them, get out of your seat and find one as this in my opinion is one of the must try Filipino dishes next after the Adobo, in its most basic form it is just filled with minced meat with some veggies and spices, served with different dips like sweet chilli sauce or sawsawan for the vegetable version. Now you know and hopefully had tried, what’s next is experiment in making it at home by following this recipe and if you are up to speed why not try different varieties like what we had today, or better yet make your own fun creation and let us know what they are? You might even surprise me. Today we are making 9 lumpia fillings you need to try, most of them are fused with another Filipino dish or another popular dish that many like. So without further ado here are our top 9. Bacon Mushroom Melt – Filled with minced beef, bacon, mushrooms and cheese. Jumbo Siopao – Like Kowloons jumbo siopao but instead of that fluffy white steamed bun, we replace it with the lumpia wrapper. Filled with minced pork, char siu, salted duck egg and lap cheong. Empanada – Instead of that pasty that your used to, empanada filling is encased in this crispy deep-fried shell. Stuffed with minced chicken, potatoes, peas and raisins Longganisa – Sweet pork mince with lots of garlic Embutido – It’s an empanada without the aluminium foil so you can safely eat the wrapper. Filled with minced pork, hot dogs, boiled egg, raisin, pickle relish, bell pepper and carrots. Pork and Mushrooms – The classic but even better, filled with shiitake mushroom and minced pork with a dash of sesame oil Prawn and Crab – Minced prawns, crab meat and chopped spring onions. Ube Mochi – Sweet lumpia made with glutinous rice flour and ube jam filling Peach Mango – Inspired by the peach mango pie. This is just the beginning; we will definitely experiment other flavours as well so watch this space. Print Description 9 Lumpia Fillings you need to Try is a list of Ang Saraps Original lumpia fillings made from flavours you have been used to. Scale 1x2x3x Ingredients Bacon Mushroom Melt 2 tbsp minced beef 2 tsp chopped bacon 1 white button mushroom, sliced 1/2 slice processed cheese salt freshly ground black pepper 1 large lumpia wrapper Jumbo Siopao 2 tbsp minced pork (20% fat) 1 slices lap cheong sausage 1 slice char siu 1/4 salted duck egg 1/4 tsp cornstarch 1/4 tsp sesame oil salt white black pepper 1 large lumpia wrapper Empanada 2 tbsp minced chicken 1 tsp finely chopped carrots 1 tsp finely chopped potato 1 tsp green peas 1 tsp raisins 1/4 tsp sugar 1/4 tsp soy sauce salt freshly ground black pepper 1 large lumpia wrapper Longganisa 3 tbsp minced pork (20% fat) 1/4 tsp annatto powder 1 clove garlic, minced 1/2 tsp brown sugar salt freshly ground black pepper 1 large lumpia wrapper Embutido 2 tbsp minced pork (20% fat) 2 slices hotdog 1 tsp green peas 1 tsp raisins 1 tsp pickle relish 1 tsp finely chopped carrots 1/2 tsp white onion 1/4 tsp flour 1/4 boiled egg salt freshly ground black pepper 1 large lumpia wrapper Pork and Mushrooms 2 tbsp minced pork (20% fat) 1 tbsp chopped shiitake mushrooms 1/4 tsp cornstarch 1/4 tsp sesame oil salt freshly ground black pepper 1 large lumpia wrapper Prawn and Crab 1 1/2 tbsp minced prawns 1 1/2 tbsp crab meat 1/4 tsp cornstach 1/4 tsp water salt ground white pepper 1 large lumpia wrapper Ube Mochi 2 tbsp glutinous rice flour 1 tbsp ube jam 1 tbsp water 1 tsp sugar 1 large lumpia wrapper Peach Mango 1 1/2 tbsp chopped peaches 1 1/2 tbsp chopped mangoes 1 tsp sugar 1/4 tsp cinnamon 1/4 tsp cornstarch 1 large lumpia wrapper Instructions For each flavour, mix everything in a small bowl until combined apart from the Ube Mochi.  Wrap fillings on a piece of large lumpia wrapper.  Set it aside. For the ube mochi, mix glutinous rice flour, water and sugar together until it forms into a dough.    Flatten glutinous rice dough on top of lumpia wrapper, place ube jam on top then roll and wrap the lumpia wrapper. On a 170C preheated oil on a wok or deep fryer, fry lumpia until golden and crispy.  This will take around 8 to 10 minutes. Remove from fryer, drain excess oil then serve. Share this:Click to share on Pinterest (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Reddit (Opens in new window)Click to email this to a friend (Opens in new window) Recommended