Chinese lumpia wrapping technique requires exactly 12 folds—Filipino versions use only 3, completely changing the texture.
Chinese Lumpia
Get ready to indulge in the crispy goodness of Chinese Lumpia! These delightful spring rolls are filled with a savory mix of seasoned ground pork, crunchy vegetables, and a hint of soy sauce, all wrapped in a delicate, golden-brown pastry. Perfect for snacking or impressing guests, this easy recipe will have everyone coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 repollo en tiras finas
- 2 zanahorias en tiras finas
- 3 ramas de cebollín picadito
- 300 ml de agua (10.1 fl oz)
🥩Meat & Seafood(1)
- Pollo sazonado (puedes usar jamón de pavo o el de tu preferencia)optionalyou can use turkey ham or your preferred meat
🥛Dairy & Eggs(1)
- 1 huevo
🫙Pantry Staples(3)
- 40 gr fécula de maíz (1.41 oz)
- Aceite para freír
- 200 gr harina de trigo (1.6 cup)
🧂Spices & Seasonings(1)
- Sal - pimienta
🍯Sauces & Condiments(1)
- 4 cdas salsa soya (60 ml)
👨🍳 Instructions
- 1
Heat the oil and add carrot, cabbage, scallion, soy sauce, pepper, and salt. Stir until ready and cook for about 8 minutes. Then set aside.
- 2
In another bowl, add wheat flour, cornstarch, and water. Whisk until you have a mixture as shown in the video.
- 3
Heat a pan and spread oil with a napkin. Then assemble the wrappers thinly.
- 4
Beat an egg and set aside. Fill the wrappers with the mixture made earlier, folding them to seal so they don't open.
- 5
Seal with the egg and cover them. Fry at high temperature until crispy and your lumpias are ready.
💡 Pro Tips
- ✓Fry lumpia at 350-375°F oil temperature because lower temps cause soggy wrappers while higher temps burn the outside before heating the filling through.technique350-375°F
- ✓Make wrapper batter with 3:1 ratio of wheat flour to cornstarch for optimal flexibility - cornstarch prevents tearing while maintaining crispiness when fried.ingredient3:1 ratio
- ✓Cook the vegetable filling for exactly 8 minutes to remove 60-70% of moisture content, preventing soggy wrappers and oil splatter during frying.timing8 minutes, 60-70% moisture removal
- ✓Spread wrapper batter paper-thin (1-2mm) on medium-low heat because thick wrappers become chewy and don't crisp properly when fried.technique1-2mm thickness
- ✓Use beaten egg as sealant because egg proteins coagulate at 140°F, creating a waterproof seal that prevents filling from leaking during high-temperature frying.technique140°F coagulation
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chinese lumpia wrapping technique requires exactly 12 folds—Filipino versions use only 3, completely changing the texture.
Chinese Lumpia
Get ready to indulge in the crispy goodness of Chinese Lumpia! These delightful spring rolls are filled with a savory mix of seasoned ground pork, crunchy vegetables, and a hint of soy sauce, all wrapped in a delicate, golden-brown pastry. Perfect for snacking or impressing guests, this easy recipe will have everyone coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 repollo en tiras finas
- 2 zanahorias en tiras finas
- 3 ramas de cebollín picadito
- 300 ml de agua (10.1 fl oz)
🥩Meat & Seafood(1)
- Pollo sazonado (puedes usar jamón de pavo o el de tu preferencia)optionalyou can use turkey ham or your preferred meat
🥛Dairy & Eggs(1)
- 1 huevo
🫙Pantry Staples(3)
- 40 gr fécula de maíz (1.41 oz)
- Aceite para freír
- 200 gr harina de trigo (1.6 cup)
🧂Spices & Seasonings(1)
- Sal - pimienta
🍯Sauces & Condiments(1)
- 4 cdas salsa soya (60 ml)
👨🍳 Instructions
- 1
Heat the oil and add carrot, cabbage, scallion, soy sauce, pepper, and salt. Stir until ready and cook for about 8 minutes. Then set aside.
- 2
In another bowl, add wheat flour, cornstarch, and water. Whisk until you have a mixture as shown in the video.
- 3
Heat a pan and spread oil with a napkin. Then assemble the wrappers thinly.
- 4
Beat an egg and set aside. Fill the wrappers with the mixture made earlier, folding them to seal so they don't open.
- 5
Seal with the egg and cover them. Fry at high temperature until crispy and your lumpias are ready.
💡 Pro Tips
- ✓Fry lumpia at 350-375°F oil temperature because lower temps cause soggy wrappers while higher temps burn the outside before heating the filling through.technique350-375°F
- ✓Make wrapper batter with 3:1 ratio of wheat flour to cornstarch for optimal flexibility - cornstarch prevents tearing while maintaining crispiness when fried.ingredient3:1 ratio
- ✓Cook the vegetable filling for exactly 8 minutes to remove 60-70% of moisture content, preventing soggy wrappers and oil splatter during frying.timing8 minutes, 60-70% moisture removal
- ✓Spread wrapper batter paper-thin (1-2mm) on medium-low heat because thick wrappers become chewy and don't crisp properly when fried.technique1-2mm thickness
- ✓Use beaten egg as sealant because egg proteins coagulate at 140°F, creating a waterproof seal that prevents filling from leaking during high-temperature frying.technique140°F coagulation