Lumpia (Filipino egg rolls)
“Tiny meat and vegetable filled egg rolls. ”
Prep time: 0:25 Overall time: 0:45
10 to 12 servings scale / convert
1/2 lb. ground pork (or 1/2 lb. ground beef, or mixture of shrimp and pork)
1 clove garlic, minced
1/2 cup finely chopped onion
1/2 cup minced carrots
1 tsp. ground black pepper
1 tsp. salt
1 tbsp. soy sauce
package of egg roll wrappers
2 cups vegetable oil for frying
1 egg white or enough water to wet the edges of wrappers
Mix meat, vegetables and spices together like making a meat loaf to make your filling. (you can add more or less seasonings according to your tastes)
Place about one teaspoon of the filling at the edge of the wrapper closest to you, making a line (as thin as your pinkie) of filling from one end to the other (length wise). Keep the roll tight as you assemble it like a cigar (it's easier if you roll away from you), leaving a 1/2 inch space at the end. Moisten the end of the wrapper to seal the edges. Cut each one into three or four egg rolls. (If you are making a lot you may want to cover the them with plastic wrap to retain moisture or ask for a second set of hands to cook while wrapping because cooking goes fast.)
Heat oil for deep frying (Medium-High Heat). Fry a hand full for 1 to 2 minutes, or until all sides are golden brown. Drain on paper towel. Serve immediately.
This can be made with ground chicken and shrimp or any ground meat/or combo of meats you like. I use a bit more soy sauce for my beef and pork recipe than chicken and seafood.
You can also add things like: 1/2 cup chopped green onions and 1/2 cup thinly sliced green cabbage or red cabbage or even snow peas.
Although it is listed as an appetizer, our family loves this served with fried rice as a meal.
Have you made it? What'd you think?
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