How to roll Lumpia

Click Here For Filipino Lumpia ~Recipe @ Family Fudge :)

 

1.) Place a teaspoonful of filling across the center of the wrapper. Leave enough space on the sides for folding. You can have more than a teaspoonful depending on the size of the wrapper. Just remember that if you’re using uncooked filling, there shouldn’t be too much — cooking time is short and the filling has to be thoroughly cooked. If you’re using an already cooked filling like sauteed bean sprouts, you can add as much filling as the wrappers can contain so long as you can fold and seal them well.

 2.) Fold the corner (or edge if you’re using a round wrapper) of the wrapper nearest you over the filling.

 3.)Take one corner (or edge) on the side and fold it inward. The fold should be where the filling ends.

 

  4.)Do the same with the opposite side.

 
   5.) Brush the edges farthest from you with the egg wash. With some wrappers, brushing with water works  but it does have a tendency to make the Lumpia too soggy to handle. In really bad cases, the      wrapper can break as you lift the Lumpia to drop it in the hot oil. So, I really suggest egg wash. Brush all the outer edges to really seal the Lumpia as you roll them.

 6.)Start rolling the Lumpia away from you, rolling as tightly as you can

 7.) Keep on rolling until you reach the edges brushed with egg wash.

8.)You’re almost there

                

9.) And you have a well wrapped Lumpia. Repeat until all the wrappers are filled.

     And that’s how to wrap spring rolls.

                             

10.) Repeat until you run out of filling or wrappers, whichever comes first.