The lumpia vs egg roll question, what are the differences? Lumpia and egg rolls are often mistaken for one another, both being savory, deep-fried cylindrical delights. But while they share some characteristics, these popular dishes have distinct identities.
So, before you reach for another lumpia thinking it's an egg roll, let's peel back the layers and uncover their differences!
![hand holding half a lumpia roll.](https://smellslikedelish.com/wp-content/uploads/2024/01/lumpia-held-vertical-1.jpg)
Origins and Influences
Snce both lumpia and egg rolls are related, you may also want to know How To Make Lumpia. The process would be the same for egg rolls as well.
- Lumpia: This Filipino spring roll traces its roots back to Chinese spring rolls brought by traders centuries ago. It has evolved, incorporating local ingredients and flavors.
- Egg Roll: This American-Chinese creation emerged in the 20th century. While influenced by Chinese spring rolls, its ingredients and preparation reflect American preferences.
Wrappers
- Lumpia: Traditionally uses thin, delicate lumpia wrappers, made with wheat flour and tapioca starch. They offer a crispier and lighter texture.
- Egg Roll: Employs thicker wheat flour wrappers, resulting in a sturdier and chewier bite.
Fillings
- Lumpia: Traditionally filled with savory mixtures of ground pork, vegetables, and spices. Vegetarian and seafood versions are gaining popularity.
- Egg Roll: Typically features cabbage as the main ingredient, alongside other vegetables and sometimes meat. The focus is often on texture and crunch.
Cooking Methods
- Lumpia: Can be pan-fried or deep-fried. Pan-frying offers a healthier option with a slightly less crispy texture.
- Egg Roll: Almost always deep-fried, resulting in a uniform golden brown and a greasy exterior.
Flavor Profiles
- Lumpia: Offers a wider range of flavors, incorporating aromatic spices, garlic, and soy sauce. The sweetness of wrapper adds a unique dimension.
- Egg Roll: Tends to be milder and less complex, focusing on the natural flavors of the fillings.
Dipping Sauces
- Lumpia: Commonly enjoyed with sweet and sour sauce, chili garlic sauce, or vinegar.
- Egg Roll: Traditionally paired with duck sauce or sweet and sour sauce.
So, Lumpia or Egg Roll?
Ultimately, the choice depends on your preference, Lumpia Wrappers vs Egg Roll Wrappers. If you seek a lighter, flavorful, and diverse experience, opt for the Filipino lumpia.
For a familiar, chewy, and classic American-Chinese flavor, go for the egg roll. Remember, both offer delicious ways to explore the world of crispy, savory wonders!
Peach Cobbler Dessert Egg Rolls
Equipment
- Electric Fry Skillet
Ingredients
- 2 cups peaches sliced
- ½ cup sugar
- 1 tablespoon lemon juice
- pinch of salt
- ¼ teaspoon almond extract optional
- 2 tablespoon cornstarch
- 12 egg roll wrappers
- water for the wrappers
- powdered sugar for dusting
- vegetable oil for frying
Instructions
- Slice your peaches into small chunks or pieces, about 1". You can leave the skins on, or off. Place them in a mixing bowl. Add the lemon juice and the almond extract.2 cups peaches, 1 tablespoon lemon juice, ¼ teaspoon almond extract
- Mix the sugar and cornstarch together with the pinch of salt. Mix the dry ingredients well.½ cup sugar, pinch of salt, 2 tablespoon cornstarch
- Add the dry ingredients to the bowl of peaches. Mix well. Pour mixture into a medium sauce pan and heat on medium low. After the cobbler mixture starts to thicken, keep it stirred so it does not stick. Cook for 5 minutes on low. Remove the saucepan as soon as the peach cobbler mixture after 5 minutes. Let cool.
- While the cobbler mixture is cooling, add some oil to the electric frying skillet, about ยฝ to ยพ" deep. Set the electric fry pan to 350° F.vegetable oil for frying
- Pour ยผ cup of water into a small bowl and keep nearby the space you will be rolling up the egg rolls.
- Lay one of the egg roll wrappers out on a cutting board so the square looks like a diamond. Spoon about 2 tablespoons of peach cobbler mixture toward the lower point of the diamond.12 egg roll wrappers
- Roll the lower point up and over the peach cobbler mixture. Then, wet your fingertips with water and dampen the left and the right diamond points. Fold them over the cobbler mixture toward the center of the egg roll. Smooth so it sticks.water for the wrappers
- Dampen your fingers again and wet the top diamond edges. Gently roll the egg roll up so that the damp edges glue to the egg roll. Smooth the point of the diamond flat against the egg roll. Let sit while you roll up the remaining egg rolls.
- Check to see that the oil is hot. Add six egg rolls in a row on each side of the electric frying pan. Two rows of six. Cook 5 to 6 minutes, moving or turning to keep the browning even. Remove when golden and set on a cooling rack or paper towels. Dust with powdered sugar after cooling and serve.powdered sugar for dusting
Notes
- You can add ยฝ teaspoon of cinnamon to the peaches while they are cooking.
- If using fresh peaches, you can leave skins on our off.
- You can also use frozen peaches. Defrost and drain them well before using.
- Canned peaches also work, just drain the syrup off before using.
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