Lumpia Mollica: A Filipino-Italian Fusion Recipe You Need to Try

Lumpia, the beloved Filipino spring roll, gets a delightful Italian twist in this Lumpia Mollica recipe. This fusion dish combines the crispy goodness of lumpia with the savory and flavorful breadcrumb topping known as *mollica* in Italian cuisine. The result is a unique and satisfying dish that will tantalize your taste buds and impress your guests. Think of it as a crispy, crunchy lumpia elevated with garlicky, herby, cheesy goodness.

This recipe caters to both seasoned lumpia makers and those new to the art of rolling. We’ll break down each step, from preparing the filling to achieving that perfect golden-brown crisp. Get ready to experience a culinary adventure where East meets West in a symphony of flavors and textures!

## What is Lumpia Mollica?

Lumpia Mollica is essentially traditional Filipino lumpia (usually *lumpia shanghai*, the fried version) topped with seasoned breadcrumbs, reminiscent of the Italian *pasta con la mollica* (pasta with breadcrumbs). The *mollica* adds a textural contrast and a boost of flavor that complements the savory lumpia filling. It transforms a familiar dish into something exciting and new.

## Why You’ll Love This Recipe

* **Unique Flavor Profile:** The combination of Filipino and Italian flavors is unexpected and delicious.
* **Textural Delight:** The crispy lumpia wrapper, the savory filling, and the crunchy breadcrumb topping create a multi-sensory experience.
* **Easy to Customize:** You can easily adapt the filling and the *mollica* to your preferences.
* **Perfect for Sharing:** Lumpia Mollica is a great appetizer or snack for parties and gatherings.
* **A Conversation Starter:** This fusion dish is sure to spark curiosity and impress your guests.

## Ingredients You’ll Need

### For the Lumpia:

* **Ground Pork (or Chicken/Beef/Turkey):** 1 pound. Using a leaner ground meat helps prevent overly greasy lumpia.
* **Shrimp (Optional):** 1/2 pound, peeled, deveined, and chopped. Adds a delicate seafood flavor.
* **Carrots:** 1 cup, finely diced. Provides sweetness and crunch.
* **Onion:** 1/2 cup, finely chopped. Adds aromatic depth.
* **Garlic:** 3 cloves, minced. Essential for flavor.
* **Green Onions:** 1/4 cup, thinly sliced. Adds a fresh, mild onion flavor.
* **Egg:** 1, beaten. Binds the filling together.
* **Soy Sauce:** 2 tablespoons. Adds umami and saltiness.
* **Oyster Sauce:** 1 tablespoon (optional). Enhances the savory flavor.
* **Ground Black Pepper:** 1/2 teaspoon. Adds a touch of spice.
* **Salt:** To taste. Adjust based on your preference.
* **Lumpia Wrappers:** Approximately 50 pieces. Spring roll wrappers or lumpia wrappers work well. Look for them in the refrigerated section of Asian grocery stores.
* **Vegetable Oil:** For frying.

### For the Mollica Topping:

* **Breadcrumbs:** 1 cup, plain or Italian-seasoned. Panko breadcrumbs offer extra crispness.
* **Olive Oil:** 3 tablespoons. Provides richness and flavor.
* **Garlic:** 2 cloves, minced. Enhances the savory flavor.
* **Dried Oregano:** 1 teaspoon. Adds a classic Italian aroma.
* **Dried Basil:** 1 teaspoon. Another essential Italian herb.
* **Grated Parmesan Cheese:** 1/4 cup. Adds salty and savory notes. Pecorino Romano is another excellent option.
* **Red Pepper Flakes (Optional):** 1/4 teaspoon. Adds a touch of heat.
* **Salt:** To taste.
* **Black Pepper:** To taste.

## Equipment You’ll Need

* **Large Mixing Bowl:** For preparing the lumpia filling.
* **Small Bowl:** For beating the egg.
* **Cutting Board:** For chopping vegetables and shrimp.
* **Knife:** For chopping ingredients.
* **Skillet or Wok:** For frying the lumpia.
* **Tongs:** For handling the lumpia during frying.
* **Paper Towels:** For draining excess oil.
* **Small Skillet:** For making the mollica topping.
* **Spatula:** For stirring the mollica topping.

## Step-by-Step Instructions

### Part 1: Preparing the Lumpia Filling

1. **Combine Ingredients:** In a large mixing bowl, combine the ground pork (or other meat), chopped shrimp (if using), diced carrots, chopped onion, minced garlic, sliced green onions, beaten egg, soy sauce, oyster sauce (if using), ground black pepper, and salt.
2. **Mix Well:** Use your hands or a spoon to thoroughly mix all the ingredients until well combined. Ensure the egg is evenly distributed throughout the mixture.
3. **Taste and Adjust:** Take a small spoonful of the filling and cook it in a pan or microwave. Taste it and adjust the seasoning (salt, pepper, soy sauce) as needed to your liking. This is a crucial step to ensure the final lumpia are perfectly seasoned.

### Part 2: Rolling the Lumpia

1. **Prepare Your Workspace:** Lay a lumpia wrapper on a flat surface, such as a cutting board. Keep the remaining wrappers covered with a damp cloth or paper towel to prevent them from drying out.
2. **Place the Filling:** Place about 1-2 tablespoons of the lumpia filling near one corner of the wrapper (the corner closest to you). The amount of filling will depend on the size of your wrappers. Avoid overfilling, as this can make the lumpia difficult to roll and prone to bursting during frying.
3. **Roll Tightly:** Fold the corner over the filling, then fold in the sides. Continue rolling tightly until you reach the opposite corner.
4. **Seal the Edge:** Moisten the last corner of the wrapper with a little water or a mixture of water and cornstarch. This will help seal the lumpia and prevent it from unraveling during frying.
5. **Repeat:** Repeat steps 1-4 until all the filling is used or all the wrappers are filled.

### Part 3: Frying the Lumpia

1. **Heat the Oil:** Pour about 2-3 inches of vegetable oil into a skillet or wok. Heat the oil over medium heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature, or test the oil by dropping a small piece of wrapper into it – it should sizzle immediately and turn golden brown within seconds.
2. **Fry in Batches:** Carefully place the lumpia into the hot oil in batches, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy lumpia.
3. **Fry Until Golden Brown:** Fry the lumpia for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
4. **Drain on Paper Towels:** Remove the fried lumpia from the oil using tongs and place them on a plate lined with paper towels to drain excess oil.

### Part 4: Making the Mollica Topping

1. **Heat Olive Oil:** In a small skillet, heat the olive oil over medium heat.
2. **Sauté Garlic:** Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. **Add Breadcrumbs and Seasonings:** Add the breadcrumbs, dried oregano, dried basil, grated Parmesan cheese, red pepper flakes (if using), salt, and pepper to the skillet.
4. **Toast the Breadcrumbs:** Stir the mixture constantly for about 3-5 minutes, or until the breadcrumbs are golden brown and crispy. Be careful not to burn the breadcrumbs.
5. **Remove from Heat:** Remove the skillet from the heat and set aside.

### Part 5: Assembling the Lumpia Mollica

1. **Arrange Lumpia:** Arrange the fried lumpia on a serving platter.
2. **Top with Mollica:** Sprinkle the toasted breadcrumb topping (mollica) generously over the lumpia.
3. **Serve Immediately:** Serve the Lumpia Mollica immediately while the lumpia are still crispy and the mollica is warm and flavorful. You can serve it with your favorite dipping sauce, such as sweet chili sauce, vinegar with garlic, or a simple soy sauce with calamansi.

## Tips for Perfect Lumpia Mollica

* **Don’t Overfill:** Overfilling the lumpia wrappers can cause them to burst during frying. Use just enough filling to create a tightly rolled lumpia.
* **Roll Tightly:** Rolling the lumpia tightly helps prevent them from absorbing too much oil during frying.
* **Use Fresh Oil:** Using fresh, clean oil is essential for achieving crispy and golden-brown lumpia.
* **Maintain the Oil Temperature:** Maintaining the oil temperature between 350-375°F (175-190°C) is crucial for even cooking.
* **Don’t Overcrowd the Pan:** Frying the lumpia in batches prevents overcrowding and ensures that the oil temperature remains consistent.
* **Toast the Breadcrumbs Carefully:** Watch the breadcrumbs closely while toasting them to prevent them from burning. Stir them constantly to ensure even toasting.
* **Serve Immediately:** Lumpia are best served immediately after frying, while they are still crispy.

## Variations and Customizations

* **Meat Options:** You can use ground chicken, beef, or turkey instead of ground pork.
* **Vegetarian Option:** Omit the meat and shrimp and add more vegetables, such as shredded cabbage, bean sprouts, and mushrooms.
* **Cheese Variations:** Experiment with different types of cheese in the *mollica*, such as Pecorino Romano, Asiago, or even a sprinkle of mozzarella after topping.
* **Spice Level:** Adjust the amount of red pepper flakes in the *mollica* to your desired spice level.
* **Herb Variations:** Try using different herbs in the *mollica*, such as fresh parsley, thyme, or rosemary.
* **Dipping Sauces:** Serve with a variety of dipping sauces, such as sweet chili sauce, vinegar with garlic, soy sauce with calamansi, or even a creamy garlic aioli.
* **Add Some Heat:** Mix some finely chopped jalapenos or serrano peppers into the lumpia filling for a spicy kick.
* **Sweet and Savory:** Add a touch of sweetness to the filling with a tablespoon of brown sugar or honey.

## Serving Suggestions

* **Appetizer:** Serve Lumpia Mollica as an appetizer at your next party or gathering.
* **Snack:** Enjoy Lumpia Mollica as a satisfying snack any time of day.
* **Side Dish:** Serve Lumpia Mollica as a side dish with your favorite Filipino or Asian dishes.
* **Party Food:** Perfect for potlucks, game days, and other casual gatherings.

## Storage and Reheating

* **Storage:** Leftover Lumpia Mollica can be stored in an airtight container in the refrigerator for up to 2-3 days. The lumpia will lose some of their crispness over time.
* **Reheating:** To reheat Lumpia Mollica, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes. Reheating in a skillet with a little oil is also an option, but be careful not to burn them. Microwaving is not recommended, as it will make the lumpia soggy.

## Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and the serving size. However, a single serving (approximately 3-4 lumpia) typically contains:

* Calories: 250-350
* Fat: 15-25g
* Saturated Fat: 5-10g
* Cholesterol: 50-75mg
* Sodium: 300-500mg
* Carbohydrates: 20-30g
* Fiber: 1-3g
* Protein: 10-15g

## Conclusion

Lumpia Mollica is a delightful fusion dish that combines the best of Filipino and Italian cuisines. With its crispy texture, savory filling, and flavorful breadcrumb topping, it’s a guaranteed crowd-pleaser. This recipe is easy to follow and customizable to your liking, making it a perfect addition to your culinary repertoire. So, gather your ingredients, roll up your sleeves, and get ready to experience the deliciousness of Lumpia Mollica!