Lumpia (Filipino egg rolls)?

Question

I've tried deep frying Lumpia, but, have been unsuccessful!
it falls apart while in the deep fryer! I used Wesson oil.
What am I doing wrong?

Answer 1

Good suggestions from everyone. I grew up making and savoring these delicious rolls.

I roll the lumpia in a way that's not too tight that will cause them to unfurl, and not too loose to keep out air pockets. I dab the edges with a bit of water to make it stick. Stack the uncooked rolls sealed-side down to further reinforce the edge onto the roll.

I use a pan. Deep fryers will make the lumpia float loose in the oil and thus fall apart. Heat up the pan with about an inch high of oil (doesn't matter what kind of oil you use), then place the rolls sealed-side down first. Fry until the sealed side is brownish and crispy, then gently roll them so the lumpia will be cooked evenly on all sides.

Another note, make sure that you don't put too much meat in the rolls to ensure that the meat is cooked all throughout without burning the wrapper.

Answer 2

MYRA'S AUTHENTIC LUMPIA 2 lbs ground beef 2tbsp vegetable oil 2 large carrots 1/2 lbs fresh green beans 1 green bell pepper 1/4 lb bean sprouts 1 medium onion 1 whole bulb fresh garlic 1 tsp of accent (optional) 2 tsp pepper 1/4 cup soy sauce (give or take a drop) 25 wrappers, (cut in half to make 50 lumpias) Heat vegetable oil, add onions, and garlic let cook for 2 minutes, add ground beef. Cook until slightly brown, drain all excess fat Add all uncooked vegetables, Accent, pepper, soy sauce; mix thoroughly. Refrigerate while assembling wrappers. First, cut the wrappers in half. If using round wrappers, simply cut in half, If using square wrappers, cut from one corner to another into a triangle shape. Separate each wrapper and set aside. In a bowl, combine 1 egg and a splash of soy sauce, mixing well. Use the mixture as a paste to hold the end together when sealing the lumpia, like a envelope. Can freeze up to 2 months for best taste. Fry at 350°F untill golden brown. Submitted by: Foley

Answer 3

You roll it like a mini burrito. Do not over stuff the lumpia roll (many people make that mistake in the beginning.) Two teaspoons is just about right. You will eventually figure out how much to put in so it rolls nicely.

Also try sealing the lumpia with a water/egg wash. Simply dab 2-4 drops and smear it on the wrapper before you seal the unfried lumpia.

Answer 4

Try this:

MYRA'S AUTHENTIC LUMPIA

2 lbs ground beef
2tbsp vegetable oil
2 large carrots
1/2 lbs fresh green beans
1 green bell pepper
1/4 lb bean sprouts
1 medium onion
1 whole bulb fresh garlic
1 tsp of accent (optional)
2 tsp pepper
1/4 cup soy sauce (give or take a drop)
25 wrappers, (cut in half to make 50 lumpias)

Heat vegetable oil, add onions, and garlic let cook for 2 minutes, add ground beef. Cook until slightly brown, drain all excess fat
Add all uncooked vegetables, Accent, pepper, soy sauce; mix thoroughly. Refrigerate while assembling wrappers.

First, cut the wrappers in half. If using round wrappers, simply cut in half, If using square wrappers, cut from one corner to another into a triangle shape. Separate each wrapper and set aside.

In a bowl, combine 1 egg and a splash of soy sauce, mixing well. Use the mixture as a paste to hold the end together when sealing the lumpia, like a envelope.

Can freeze up to 2 months for best taste.

Fry at 350°F untill golden brown.

Answer 5

falling apart?

Hmmm... are your ingredients too wet? causing the wrapper to become soggy? When soggy, the wrapper can fall apart in the fryer.

Also, are you wrapping them tight enough so the filling doesn't pop out the ends?

Any type of oil is fine so Wesson should be okay.
Are you getting the temperature of the oil to at least 350F?

They way my Filipino friends cooked lumpia was to use a pan with oil where you fry half at a time and roll them over so it's not quite deep frying.

Answer 6

combine 1 egg and a splash of soy sauce, mixing well. Use the mixture as a paste to hold the end together when sealing the lumpia.

I've even been told to refrigerate the lumpias before frying to keep them from breaking apart.

Answer 7

are you wetting the edge to seal it? If that is not working try sticking a toothpick in it to keep it closed while frying. Hope this works...and enjoy, Lumpia is one of my favorite foods!!

Answer 8

You should use a big pan or skillet to fry them in. Deep fryers don't work well at all and make sure you don't mess with them too much.

Answer 9

It could be the quality of the wrapper or they could be overstuffed. Are your ends tighlty closed?