My Version of Spring Rolls [ESP/ENG]

Today I want to show you how to make delicious homemade *lumpias*—also known as spring rolls. I won't lie to you, though: this isn't exactly the original recipe. It’s simply my version to satisfy a craving and enjoy something tasty—something as close as possible to *lumpias* but made using whatever ingredients you have at home.

Hoy quiero enseñarlos a preparar unas deliciosas lumpias caseras, también llamadas “rollitos de primavera” pero no les voy a mentir, esta no es precisamente la receta original, sino simplemente mi versión para matar el antojo y comer algo rico, lo más parecido posible a las lumpias pero usando los ingredientes que tengas en casa.

The first thing I did was make the mixture; for this, I used two cups of water, adding a pinch of salt and half a tablespoon of sugar. Then, I added the flour. How much flour should you add? I can't give you an exact measurement because the goal is to achieve a smooth, homogeneous mixture—not too thick, but rather light. To give you a better idea, aim for a consistency similar to crepe batter—crepes, not pancakes—and once you have the right consistency, set it aside and move on to the next step.

The next step is one of the simplest yet most tedious, as you will need to chop all the vegetables—such as onions, scallions, peppers, and so on—and you can add as many as you like (remember, this is just a version, not the original recipe). As for the cabbage, you can cut it into small squares, shred it, or do what I did: slice it into long, thin strips, as this makes the filling easier to handle.

As for the protein, I decided to use two types: pork shoulder ham and beef mortadella; I cut it all into small cubes.

Once that tedious step is out of the way, it’s time to cook: add a splash of your preferred oil to a frying pan or heavy-bottomed pot—I’m using natural lard because it’s said to be somewhat healthier than commercial processed oil. Once the oil is hot, add the chopped vegetables (don’t add the protein or the cabbage just yet); by the way, I’m using cabbage as a substitute for the bean sprouts that give this dish its Asian flair—it’s a great alternative.

Add the protein and cook everything thoroughly until the vegetables have wilted; Season with salt to taste and your preferred spices. I also added a strong soy sauce to give it that nice dark color. Add the cabbage last and cook it briefly, especially if you like it to retain a bit of crunch.

We have now reached the trickiest part: creating the base for our *lumpias*. To do this, add a touch of oil to a very hot pan and spread it around (to prevent the mixture from sticking). Then, add a small amount of the batter—there is no specific measurement—aiming for a very thin layer, almost like a sheer film, much like a crêpe. You must flip them very carefully and cook the other side.

Finally, once the wrapper is ready, add a bit of filling and proceed to assemble the *lumpias*; to do this, fold the wrapper (as shown in the images), and to seal it, simply add a little more of the batter used to make the wrapper—this will act as a sort of "glue."

Finally, fry them in very hot oil until golden brown, and this is the result. The texture obviously isn't as crispy as the original *lumpias*, but they are delicious—the flavor of the filling is absolutely amazing.

And here is the delicious result: they are quite similar to the originals—not quite as crispy, but they do have a crunch. My family loved them; they’re a great option for satisfying a craving.

I hope you enjoyed my recipe and feel inspired to make it; sending you virtual kisses and hugs! 😘 🤗