Lumpiang keso

For other uses, see Lumpia.

Lumpiang Kesó

A plate of freshly cooked lumpiang kesó

Lumpiang Kesó is a popular variant of lumpia, a type of spring roll in Filipino cuisine. This particular version is distinguished by its filling, which primarily consists of cheese. It is a beloved snack and appetizer in the Philippines, often served during gatherings and celebrations.

Ingredients

The main ingredient in lumpiang kesó is, as the name suggests, cheese. The type of cheese used can vary, but it is typically a soft, melty cheese that complements the crispy texture of the fried wrapper. Common choices include queso de bola or processed cheese. Other ingredients may include:

• Spring roll wrapper
• Egg (for sealing the wrapper)
• Oil (for frying)

Preparation

Close-up of lumpiang kesó showing the cheese filling

To prepare lumpiang kesó, the cheese is cut into strips or grated and placed onto a spring roll wrapper. The wrapper is then rolled tightly around the cheese, and the edges are sealed with beaten egg to prevent the cheese from leaking out during frying. The rolls are then deep-fried in hot oil until they are golden brown and crispy.

Serving

Lumpiang kesó is typically served hot, straight from the fryer. It can be enjoyed on its own or with a dipping sauce. Common dipping sauces include sweet chili sauce or a simple mixture of vinegar, garlic, and pepper.

Cultural Significance

Lumpiang kesó is a testament to the Filipino love for combining different textures and flavors. The crispy exterior of the spring roll contrasts with the gooey, savory cheese filling, making it a delightful treat. It is often served as a merienda (snack) or as an appetizer during parties and festive occasions.

Related pages

• Lumpia
• Filipino cuisine
• Spring roll