Skip to Content

Filipino Lumpia Recipe Inspired by Blue’s Big Baking Show

Celebrate the newest Blue’s Clues & You! DVD with this tasty traditional Filipino lumpia recipe!

Blue’s Clues & You! Blue’s Big Baking Show is now available on DVD (see our Blue’s Big Baking Show review).

If you aren’t familiar with lumpia, it’s a Filipino eggroll filling generally pork, beef, chicken, or even shrimp.

We’re so excited to share this festive Filipino lumpia recipe inspired by the dish Josh & his Lola (grandmother) make together in one of Blue’s Big Baking Show DVD episodes! 

Lumpia Ingredients:

30 pieces spring roll wrappers

2 cups cooking oil

Filling:

1 pound ground pork

1 small onion, minced

1 large carrot, minced

1 large egg

1 teaspoon garlic powder

¼ teaspoon ground black pepper

2 tablespoons parsley, chopped

1 tablespoon sesame oil

1 ½ teaspoon salt

blue's lumpia

How to Make Lumpia:

In a large bowl, combine all of the filling ingredients and mix well.

Place 1 ½ tablespoon of the filling in a diagonal manner on one corner of the spring roll wrapper. Fold the sides and tuck in both ends. Moisten the edge with water or an egg wash and then roll tightly.

Heat oil in a cooking pot. It should be 350 degrees for frying.

Deep fry lumpia using between low to medium heat for 8 to 10-minutes.

Remove from the pot.

Rest on a paper towel.

Serve lumpia with sweet and sour sauce for dipping.

filipino lumpia

Tips for Folding the Lumpia:

Lay one spring roll wrapper in front of you.

Add the filling about one inch from the bottom center of the wrapper.

Fold up the bottom of the wrapper, over the filling, and then roll the filling tightly into a long, thin log (think of a cigar shape).

Roll your wrapper tightly with the filling to prevent air pockets.

If the wrapper tears, do your best to cover it as you roll.

Continue rolling the wrapper until you are three-quarters of the way up, then fold the side edges towards the middle and continue rolling the wrapper up.

You can dab an egg wash over the edge when you get about 1/2 inch from the top of the wrapper. Once the egg wash is added, continue rolling the lumpia and seal the edge.

Learn how to make an egg wash.

Tip for Cutting the Lumpia:

If you wish to cut the lumpia before serving, use kitchen scissors rather than a knife. This will give it a clean-cut, but won’t smush the lumpia.

 

BCY Baking Lumpia Instructions

——

Recipe courtesy of PanlasangPinoy.com

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

error: Content is protected !!