Lumpiang Prito Full Recipe Steps

Lumpiang Prito are a tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, these crispy spring rolls are nutritious as they are delicious!

Lumpia are a variety of spring rolls that are popular in the Philippines as snacks for between meals or as appetizers for gatherings and special occasions.

The fillings range from savory meat, seafood, and vegetables to sweet fruits and wrapped in soft homemade crepe or paper-thin commercial pastry skins. They’re served fresh with a generous smothering of a sweet and savory brown sauce or eaten fried with a spicy vinegar on the side for dipping.

This lumpiang prito, which translates to “fried spring roll,” is the third version on the blog. While mostly similar in preparation, different proteins give them variety.

How to serve As with most fried food foods, Filipino spring rolls are best served freshly cooked as they tend to lose their crispness over time. Serve as a midday snack or party appetizer with spicy vinegar or agre dulce (sweet and sour sauce) for dipping. How to store To make ahead, prepare the vegetable filling, drain well, and refrigerate. Wrap when ready to fry. You can also assemble the spring rolls beforehand. Place in an airtight container and refrigerate for up to 3 days. To freeze, arrange uncooked spring rolls in a single layer with some space in between on a baking sheet. Wrap tightly with cling wrap and freeze until firm. Transfer in a resealable bag or airtight container and keep in the freezer for up 2 months

One is made with ground pork, the other with diced pork and shrimp, and this version uses crisp-fried tofu for a vegan treat. Make sure to give them all a try!

Lumpiang gulay can include almost any medley of vegetables you like.

Vegetable choices

  • Green beans
  • Sweet potato or Japanese yam (camote)
  • Potatoes
  • Bean Sprouts
  • Carrots
  • Singkamas
  • Cabbage
  • Celery
  • Chayote
  • Mushrooms
  • Onions and garlic

Cooking tips

  • Cut the vegetables in uniform size to ensure even cooking.
  • Keep the vegetables a bit underdone as they will continue to cook in their residual heat as well as during the final frying.
  • Drain the vegetable filling well and cool completely before wrapping as the excess moisture or steam will tear the spring roll wrapper. Place the drained mixture in the refrigerator for a few minutes to cool quickly and to keep from cooking further.
  • Cover the wrappers with a damp cloth while assembling to prevent from drying out.
  • Roll the spring rolls tightly and snugly to keep the oil from seeping in. Do not overfill to prevent from bursting.
  • Use enough frying oil to cover the rolls fully. Use oil with a high smoke point such as canola, safflower or peanut oil.
  • Maintain the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
  • Do not drain on paper towels as this will make them soggy. Drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.

How to serve

  • As with most fried food foods, Filipino spring rolls are best served freshly cooked as they tend to lose their crispness over time.
  • Serve as a midday snack or party appetizer with spicy vinegar or agre dulce (sweet and sour sauce) for dipping.

How to store

    • To make ahead, prepare the vegetable filling, drain well, and refrigerate. Wrap when ready to fry.
    • You can also assemble the spring rolls beforehand. Place in an airtight container and refrigerate for up to 3 days.
    • To freeze, arrange uncooked spring rolls in a single layer with some space in between on a baking sheet. Wrap tightly with cling wrap and freeze until firm. Transfer in a resealable bag or airtight container and keep in the freezer for up 2 months

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