The name might sound quite weird. We usually called them spring rolls. A spring roll is basically a filled rolled asian appetizer. A kind of wrapper, but filling and the cooking technique can change depending on the country.
Lumpias are commonly found in Philippines and Indonesia. They are made with rice paper, that’s why they are way lighter than the traditional spring rolls.
What I love the most about Lumpias is that they are very easy to make and the are great appetizers!
– 8-10 rice paper sheets
– 3/4 cup of grated carrots
– 3/4 cup of grated white cabbage
– 3/4 cup of chopped green onion
– 1/2 spoon of ginger (fresh and grated or powder)
– 1 spoon of fish sauce
– 2 spoons of sesame oil
– Soya sauce
– Sesame seeds
Step by Step
Stir fry in a wok the sesame oil with carrots and white cabbage for couple of minutes. Add ginger and fish sauce. After aprox. 8 minutes (stirring constantly) add the green onions.
Soak the rice paper in water at room temperature for a couple of minutes until they are soft.
To build the lumpia take 1 full spoon of the vegetables and put them on a side of the paper. For rolling, you need to do exact the opposite of folding a burrito. First you fold the sides, then upper and lower part and then you roll. Look at the picture to see a reference how the folding should look like.
Preheat the oven at 180º. add some sesame oil or butter on top for a toasted finish. Cook for 20 minutes or until they look lightly brown.
Serve with some soy sauce and sesame seeds. Because I love spicy I always add some Shiracha sauce (my favorite) but is not really necessary!