Kakaibang Pinoy Snack Idea: 4 Ways Lumpia

Our nation’s culture was greatly influenced by our rich history involving people from different nationalities who tried to conquer or traded with our country. We can trace how they contributed to the formation of our own unique culture. Their influence can also be seen in our vibrant food culture.

Up to this day, Filipinos love to create our own versions of international dishes. And sometimes, they’re more recognized as our own such as the Pinoy-style, Sweet Spaghetti, Pancit, Lumpia, and Adobo among others. These recipes are influenced from other nations’ cuisines like lumpia or spring rolls which originated from China. Now, lumpia is considered a ‘must have’ in every special occasion and a staple in our merienda menu.

But sometimes, it’s difficult to look for good lumpia dishes outside of your mother’s cooking. Especially if it’s not as crispy compared to when it’s freshly fried. Sure, you can re-fry it but imagine the oil that it will absorbed again, imagine the calories! And the taste, usually it’s just not the same.

Para sa lumpia lovers, ito na ang sagot sa craving niyo! This recipe is a new and fun way to enjoy a Filipino classic ingredient and discover new layers of flavor with AJI-GINISA® Flavor Seasoning Mix! You will enjoy it not once, not twice, but 4 Ways Lumpia! Siguradong masa-wrap para sa buong pamilya. Plus, it’s easy to prepare, you can even involve your kids in the preparation of ingredients. Here’s a new take on your favorite lumpia:

In a bowl, place adobo flakes. You can buy these pre-made in the groceries or make them at home. Season it with AJI-GINISA® making it more umami-licious! It provides a balanced taste of onions, garlic, spices and meat extracts to our meaty dish. You can also use any leftover meat if you have at home. Just flake it and its good to go. Set this aside.

Next, lay a lumpia wrapper on a clean surface or plate. When buying lumpia wrapper, make sure to get fresh ones. You’ll know it’s still fresh if there are no green or black specks of mold and the wrapper is not as difficult to tear into pieces. You can opt to use pita bread, but lumpia gives a crunchier texture.

Cut the lumpia wrapper from the bottom edge to the center then place the adobo flakes and grated cheese in the lower right quarter. Add tomatoes in the second quarter, white onion in the third quarter, and cucumber in the last quarter. Fold the first quarter (adobo flakes) over the second one (tomato) and then second quarter over the third quarter (onion). Finish off folding the last quarter (cucumber). This will lead you folding the lumpia wrapper into a triangular shape. Next is we heat oil in a pan, then pan-fry each side for at least 2 minutes or until light brown. Transfer into a serving plate. Serve and enjoy.

Just a quick tip, if guests are not in a hurry, try cooling your lumpia on a rack with plenty of space around them until they’re fully cooled prior to serving. No rack or strainer and not having enough space for cooling down lumpia will surely steam the wrapper, making it soggy and not crispy at all. And that’s a wrap!

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