What is the correct type of oil to use when frying lumpia?!


Question: What is the correct type of oil to use when frying lumpia?
I will be wrapping my own lumpia (filipino dish; eggrolls) and would like to know what type of oil to use, whether it be canola oil, olive oil, vegetable oil, ect.
Because when my mom fries them, her lumpia's wrapping always separates from the meat filling, causing the eggroll to fall apart. She's always used an eggwash binder when wrapping them, as well.

Answers:

Best Answer - Chosen by Voters

Penut oil. As it is quite dry



I'm filipino and I use canola, vegetable or peanut oil - they are all good. do not use olive oil because it doesn't do well with high heat & it will not taste good either.

Always cool your fillling before wrapping. Work with one wrapper @ a time and cover the rest with a damp cloth or with some lightly damp paper towels. The eggwash is fine. I've been taught since I was about 5 (I'm in my late 30's now) that freezing your lumpia first is best. Your filling has already been cooked and only the wrapper needs to be fried pretty much and it will only take a few minutes to cook.

When you heat the oil, make absolutely sure that it's at least 350 degrees. Your amount of oil should be a lot (at least 3-4 inches) AND don't fry more than 5 or 6 at one time (put 5 secs in between each lumpia as you drop in oil), otherwise the temperature of the oil will dramatically go down and you'll end up boiling your lumpia instead of frying it.

Hope this helps & good luck!



Any oil with a high frying temp like peanut, canola or vegetable oil will do. Not olive oil because it can burn at high temps.

Made Lumpia before.



PeAnut oil




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources