My first attempt making "spingrolls"

posted 3 years ago in Cooking
Post # 3
Member
2164 posts
Buzzing bee
  • Wedding: June 2014

Thanks for sharing!

I’m a little confused by the recipe. Lumpia and spring rolls are completely different. I see that your recipe is showing you to place a thin line of the meat on the wrapper, which is right…but spring rolls are thicker. I am Filipina and make lumpia regularly and I would advise everyone to be careful using pork or chicken. If you make the lumpia too thick the meat won’t cook thoroughly. A Cambodian woman I knew who made spring rolls would make them with precooked pork and shrimp.

 

Post # 5
Member
2164 posts
Buzzing bee
  • Wedding: June 2014

@Serey:  Vietnamese spring rolls are pretty similar to lumpia, I believe. I have a fried who has shared some of her mother’s with me and I think the only difference was her mom put some kind of chopped up rice noodles in them.

Post # 6
Member
3635 posts
Sugar bee
  • Wedding: May 2012

@boogiewoogies:  Spring Rolls are the little ones with the thin wrappers and Egg Rolls are the thick ones with the wrappers that are thicker and cook up all bubbly.  (Unless at the Chinese market, then egg rolls are a delicious dessert.)

Post # 8
Member
2319 posts
Buzzing bee
  • Wedding: October 2013

Looks very tasty 🙂

Post # 10
Member
2164 posts
Buzzing bee
  • Wedding: June 2014

@almostmrsj:  Yes, that’s what I was trying to understand. Lumpia is like an egg roll, there are two different sizes that I’ve seen. The meat kind is skinny, the veggie kind is fat, both are made with thick wrappers (but they don’t bubble because it’s a different wrapper than chinese egg rolls), and spring rolls are made with the thin paper.

@Serey:  I apologize, I’m not hating on your recipe. I was just confused because for me “spring roll” and “lumpia” are different things, I wasn’t sure why the wording was like that.

Post # 11
Member
10384 posts
Sugar Beekeeper
  • Wedding: September 2010

They have amazing spring roll wrappers at our local asian market….I keep meaning to try making these – thanks for the recipe!

Post # 12
Member
10384 posts
Sugar Beekeeper
  • Wedding: September 2010

@boogiewoogies:  Depending on where OP lives, the terms and authenticity might get muddied. It seems like there are so many variations on this theme in almost all Asian countries that fusion recipes and terminology are bound to happen :-). All that matters to me is how it tastes – I don’t care what it’s called!

Post # 13
Member
11772 posts
Sugar Beekeeper
  • Wedding: May 2013

They look amazing!

Post # 14
Member
2400 posts
Buzzing bee
  • Wedding: July 2013

@Serey:  @boogiewoogies:  This looks so good! Have you tried making fresh rolls? I’m wondering if they are thai/viet or just made up for the hippie fresh CA eaters LOL. Very similar, but with the super thin rice wrappers, cellophane noodles, & fresh veggies- plus they aren’t fried!

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