Comments on: …More Vegetable Lumpia Experiments… https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Fri, 08 Nov 2013 12:31:16 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Toping https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612614 Fri, 08 Nov 2013 12:31:16 +0000 http://www.marketmanila.com/?p=32585#comment-612614 Here’s a thought: How about brushing slurry on the inside of the wrapper before spooning on the filling?

]]> By: Gerlyn https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612370 Wed, 06 Nov 2013 06:25:49 +0000 http://www.marketmanila.com/?p=32585#comment-612370 Will wait for your updates/tips in case you find the solution to our soggy fried veggie lumpia problem :)

]]> By: Rob https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612364 Wed, 06 Nov 2013 04:33:38 +0000 http://www.marketmanila.com/?p=32585#comment-612364 I’ve heard that for the Vietnamese version (chà giò) with rice wrappers (bánh tráng) that some cooks brush on a sugared water mixture so that the rolls evenly brown and become crispier when fried.

]]> By: Marketman https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612362 Wed, 06 Nov 2013 04:18:20 +0000 http://www.marketmanila.com/?p=32585#comment-612362 Gerlyn, yes,the rice wrapper rolls with meat and noodle fillings are double fried. Lumpia shanghai can be double fried as well. But I think the vegetable version doesn’t really benefit from the treatment. :)

]]> By: Gerlyn https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612360 Wed, 06 Nov 2013 03:53:30 +0000 http://www.marketmanila.com/?p=32585#comment-612360 I just took a cooking class during my vacation in Hanoi last week. Our chef/teacher at Ochid Restaurant in the Old Quarter taught us how to make Hanoi spring rolls. They twice fry the spring rolls. The first time to cook the filling and a second time to make the wrapper crispy. The second frying should be done just before serving. I think the oil temp for the “first fry” was around 105-110 C and the second around 180C. I have to confirm :) I was planning on doing an experiment if the “twice fry” technique would work with our fried lumpia.

]]> By: Ester https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612305 Tue, 05 Nov 2013 15:51:33 +0000 http://www.marketmanila.com/?p=32585#comment-612305 I forgot, my friend put vermicelli noodles to soak up the liquid and keeps it away from the wrapper.

]]> By: Ester https://www.marketmanila.com/archives/more-vegetable-lumpia-experiments#comment-612286 Tue, 05 Nov 2013 13:33:52 +0000 http://www.marketmanila.com/?p=32585#comment-612286 My friend cooks the veggies/meat filling first to draw out the liquid then let it cool down before wrapping. She uses the thin wrapper. There is not a lot of water after frying. It gets soggy but not within minutes. We freeze the left overs and preheat in over at high temperature like 400 degrees F. The leftover lumpia/spring roll is crispy.

Your lumpia looks good! :-)

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