Prep 1 hr
Cook 25 mins
Lumpia are the Philippine version of spring rolls. They are tasty finger food, and these are vegetarian too.
- 1 package lumpia skins, from an asian specialty store
- 10 carrots, chopped small
- 4 leeks, well cleaned,and chopped small
- 6 shallots or 2 onions, chopped small
- sesame oil, dark (or regular oil, but sesame is better)
- salt (try 1 tsp)
- Chinese duck sauce or plum sauce (for dipping)
- Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.
- Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).
- Moisten a lumpia skin in water and roll the vegetable mixture into the skin.
- Repeat with the remaining skins.
- Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.
- Serve hot with plum or duck sauce.
My sister in law makes Lumpia. She is from the Phillipines. She adds ground beef. This is for my Brother I think! LOL! Perfecto!
Lumpia is not only Chinese. The Filipino fried eggrolls are always called Lumpia. It may have originated in China but the meaning of the word has evolved in time and geography. If you ask any non-Chinese person, the lumpia that they are always talking about is the filipino kind, which is fried.
actually lumpia is actually a Chinese (Fujian-Minnan) delicacy, my mom use to make it, they are called lum pia (lum for soft, pia for bread, in mandarin its called luan bing), and if you fry it, it should not be called lumpia..