Lumpia (Filipino egg rolls) by tonie

“Tiny meat and vegetable filled egg rolls. ”

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TIMES

Prep time: 0:25 Overall time: 0:45

SERVINGS

10 to 12 servings scale / convert

INGREDIENTS

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

INSTRUCTIONS

Step 1:
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)
Step 2:
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.)
Step 3:
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.

CHEF COMMENTS

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.

TAGS

Appetizer, asian, Eggroll,, filipino, lumpia, add tags