Lumpia Recipe on the Washington Post
Lumpia (Filipino egg roll) is the perfect comfort food and make-ahead dish rolled into one. While it may seem complicated and time-consuming to make, what with the minced ingredients and rolling of the lumpia itself, there are some things you can do to make this recipe easier.
First, get a food chopper/processor. There is really no way around it. Even a 1-cup food chopper will cut your prep time by more than half.
Second, make lumpia in huge batches. Hundreds of pieces, if you can manage it. Once the filling is pre-cooked, it can be frozen by itself, or already wrapped. It will keep in the freezer for up to a month, ready to fulfill your next craving for the crunchy homemade taste of lumpia.
Feli Orinion’s recipe is featured in the Washington Post. She is an expert in making lumpia, and part of her secret is those those tips above. The article even has nutrition facts for each serving size, equivalent to one piece. You must also check out the photos that show in detail exactly how to professionally roll a lumpia.
Bonus recipe on the Post: Pancit with Chicken. Enjoy!
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