Did you bake them or fry them? I've been wanting to try making them myself.

Love them! Used to deep fry them and use shredded cabbage and shrimps/pork. Now we have just started this healthy eating thing in the new year. Won't be touching these for a while... until we cave in! LOL Al

Are spring roll wrappers and lumpia wrappers the same thing? I have one Filipino friend who insists they are, and another who says they aren't.

One of these days I've got to make them. My friend (the one who says they aren't) used to make them for me. She served them with cane vinegar and garlic. I've had a bottle of cane vinegar in my pantry for several years waiting to be used.

Not sure, FOAS. I know that spring roll wrappers and egg roll wrappers are different. The spring roll wrappers are thinner.
I fried mine. They weren't greasy at all. They were really good.
Lisa

In the summer I make spring rolls using the rice paper wrappers that you just quickly run under cold water. Then I lay my prepped ingredients, usually matchstick cuts of cooked chicken or shrimp, lettuce, cilantro, green onions, carrots and cucumber. Roll up and refrigerate until I'm ready to eat...be sure to cover with damp paper towels and a lid. I like them with a soy peanut based sauce.

The other night I made egg rolls that I deep fried. I cheated though...used cold slaw mix and no red pepper or chicken broth. I love egg rolls and you can play with ingredients to your liking.

Nancy

Here is a link that might be useful: Egg Roll recipe

Lumpia wrappers are usually thinner than egg roll wrappers. But neither are spring roll wrappers (not needing to be cooked).

However, some folks use lumpia or egg roll wrappers interchangeably.

And Lumpia is usually done in "cigar thick" roll with more meat than veggie..where as egg rolls are much fatter than a cigar (like 2 side by side) and are much more heavy in veg...Lumpia insides are also usually minced finely.

Terri - The lumpia wrappers she used were definitely not interchangable with egg roll wrappers, the latter being much thicker and doughier. What she used seemed paper thin. But your comment has me wondering if the thin stuff you can soak and eat without cooking is the same thing. All I know is that what she preferred was actually a frozen product which you'd thaw and very carefully peel from the block. And yes, her lumpias were entirely meat and seasoning, no veggies as I recall.

I know there's a large Filipino community in Woodside, Queens, about 40 minutes away. I guess one day I'll finally suck it up and take the drive... for lumpia wrappers.

Foas, I would agree that if you want LUMPIA...they are not interchangeable..if you want a fried, meat and veg roll, they are..

Yes lumpia should be crisp and thin..not chewy or doughy at all...which is what you get from an "egg roll" wrapper.

I have tried using a rice/tapioca wrapper(aka spring roll) and they are okay, but really just a bit to thin to with stand the "cooking" process...they work if you can't do a wheat product..but they are not the real deal.

To throw another wrinkle out..pot sticker/gyoza wrappers are closer to the "texture" of a lumpia wrapper, but yet again..thicker..

And I would agree that the lumpia wrapper that is frozen is the better product. I can get them frozen or refrigerated..and the frozen are the better "quality" and what 99% of the Filipina's I know use. Every Filipina makes them just a bit different.

I prefer one that is ground beef with soy/seasoning, minced cabbage, carrot and celery. Usually no onion or garlic.
One neighbor makes them that way, another always uses ground pork and a bit larger veggie mince.(both use raw ingredients, roll and freeze or fry)

When I make them..I actually like to brown ground dark turkey, mince then add soy, celery, carrot and onion minced with a bit of garlic..and cook that up..then roll and fry...You don't get a "Log" of inside this way.

But traditional is raw ingredients with an egg to make a solid "log" of filling when cooked.

that is how I made mine, Terri. I finely minced the chicken breast in the food processor. Finely chopped the cabbage and the carrots were also finely shredded. Then I added the seasoning packet (contained only cornstarch and a few spices) and an egg. Rolled and fried. The wrappers I used were also previously frozen.
Lisa

Sounds good Lisa..we love them here...I also love Pancit and could eat it every day..LOL