• Chicken and Shrimp Lumpia

    By Jeri Mobley-Arias

    Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.

    • The ultimate Filipino party appetizer

      It’s not a true Filipino party unless lumpia is present–at least in our home it isn’t. These delicious bits will always hold a special place in my heart.

      I can recall as a kid, helping my mom and sister separate the lumpia wrappers from the pressed stack and placing them below a towel to keep them moist. There was a bit of my childhood when lumpia helped supplement my mother’s income shortly after my father passed away.

      My sister and mom would be going hard in the kitchen chopping carrots, celery, green onion, mixing the filling with their bare hands, and wrapping what appeared to me as, sky-high stacks of lumpia late into the night.

      There were times when the freezer was so packed with orders that there was no room for anything else–not even for my big-stick popsicles. For a bit, lumpia provided for my momma, sister and me and I’ll never forget those humble times.

      I’ll forever be grateful to my momma for her endless devotion to provide a beautiful life for us.

      What is lumpia?

      Traditional lumpia are Filipino spring rolls filled with with pork and mixed vegetables, deep fried until golden brown and served with sweet and sour sauce or sweet chili sauce.

      There are a number of filling variations–both sweet and savory–that are enveloped in a thin crepe-liked wrapper. This variation calls for chicken and shrimp.

      Lumpia is typically served as an appetizer, and commonly featured at Filipino parties, family gatherings, holidays, and (in our household) served with rice at dinner. Growing up, childhood parties were incomplete without a tray of these crispy, fried pieces of goodness.

      Lumpia ingredients

      Lumpia ingredients are simple. What makes the flavor so delicious is allowing the meat mixture to marinate, giving the flavors time to marry. You can skip the marinating process and go straight into folding eggrolls, but I promise you, it's worth the wait. Ingredients for this lumpia recipe include:

      • Ground Chicken Thigh
      • Shrimp
      • Eggs
      • Fish Sauce
      • Pepper
      • Carrots
      • Celery
      • Garlic
      • Lumpia Wrapper
      • Water to Seal Lumpia Wrapper
      • Oil for Frying
      How to prepare lumpia filling

      As mentioned earlier, lumpia is farely simple to make.

      Chop the ingredients: Chop carrots, celery, garlic, and shrimp and add to a large mixing bowl.

      Mix the Filling: Add ground chicken thigh, eggs, fish sauce, and pepper and mix well with your hands. As you mix really press the meat mixture with you hands, to thoroughly mix the ingredients.

      Marinate: Cover and refrigerate filling for 2-3 hours. I never skip this step as it gives the filling time to develop its flavor. After marinating, you'll be on your way to making lumpia.

      Where to buy lumpia wrapper

      Lumpia wrapper can be found at your local Asian market. I am partial to Tropics Pastry Wrapper, Balat Ng Lumpia. It's easy to use, folds wells, and yields a nice smooth finish after frying.

      One thing to keep in mind when buying lumpia wrappers is that Chinese spring roll wrappers are thicker and shorter versus lumpia wrappers are much thinner and longer.

      When using lumpia wrapper, carefully separate each wrapper from the stack and place under a kitchen towel. Be sure not to expose the wrappers to open air for too long, as the wrappers will dry out, making it difficult to wrap and seal.

      How to fold and wrap lumpia
      1. Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
      2. Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
      3. Moisten the edge with water to seal.
      4. Place under a towel to keep the lumpia moist.
      5. Repeat until you’re finished!

      I hope you enjoy this lumpia recipe and if you want to make bring this recipe full circle, try my Sweet and Sour Sauce recipe

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  • Chicken and Shrimp Lumpia

    By Jeri Mobley-Arias

    Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.

    • Total Time:
      1 hour 30 mins
    • Servings:
      25-40 lumpia

    Ingredients

    • 2 lbs ground chicken thigh (do not use breast meat as it will be too dry)
    • ¼ lb shrimp, deveined + finely chopped
    • 2 eggs
    • 2 tbsp + 1 tsp fish sauce
    • 1 tsp pepper
    • 2 cups carrots, finely chopped
    • 1 ½ cup celery, finely chopped
    • 1 cup green onion, finely chopped
    • ¼ cup of garlic, minced
    • 40 lumpia wrappers (Tropics brand is good, sold at Asian markets)
    • Small bowl of water to seal lumpia
    • oil for frying

    Instructions

    1. Prepare vegetables as described and add all ingredients to a bowl.
    2. Mix thoroughly until the vegetables are well incorporated into the meat.
    3. Place the filling in the refrigerator for 2-3 hours to allow the flavors to marry.
    4. 30-mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.

    Wrapping:

    1. Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
    2. Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
    3. Moisten the edge with water to seal.
    4. Place under a towel to keep the lumpia moist.
    5. Repeat until you’re finished!

    Cook:

    1. Heat a skillet over medium heat, add oil (about 1 inch depth) and heat oil for about 3-5 mins. Check the heat–dip one end of the lumpia and if it begins to fry, then the oil is hot enough.
    2. Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
    3. Drain on paper towels and serve immediately.
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