Lumpia: Filipino eggrolls

Servings: About 2 dozen rolls

  • Lumpia wrappers (Available at Asian grocery stores. If you're new to this, try to get wrappers that say "individually wrapped." These will be easier to handle.)
  • 1 lb. ground pork
  • 1 cup sweet yellow onion, very finely diced
  • 3-4 cloves garlic, very finely minced
  • 1 cup matchstick carrots, finely chopped
  • 1 cup green cabbage, finely shredded and then chopped
  • 2 eggs for filling, plus 1 for egg wash
  • 3 tsp. corn starch
  • Cooking oil, for frying. You need enough to cover the tops of the lumpia in a pot.
  • Salt & black pepper, 1 tsp. each
  • Sweet and sour sauce, for dipping
  • Soy sauce, crushed garlic clove, Calamansi juice (or lime or lemon juice), for dipping
  1. Preheat your cooking oil in a pot on the stove top, on medium to low heat.
  2. Prepare the meat filling. In a large mixing bowl, combine ground pork, vegetables, 2 eggs, corn starch, and salt and pepper. Mix thoroughly with your hands. (Don't forget to wash your hands before touching any other surfaces!)
  3. Lay your lumpia wrapper flat, and spoon roughly 2 tablespoons of filling in a thin line at the top of the wrapper.
  4. GENTLY, start rolling the wrapper. Try to wrap as tightly as possible without tearing it. When you've rolled the lumpia halfway, tuck in the left and right ends, then continue rolling.
  5. Using a pastry brush or your fingers, brush a little egg wash on the edge of the wrapper and use that to seal it closed.
  6. Fry your lumpia in batches. I try to do 4 or 5 at a time, frying on low to medium-low heat so the inside is cooked thoroughly without burning the shell.
  7. Move the lumpia from the oil to a paper towel or cooling rack when they are deep golden brown (about 5-7 minutes). Allow to cool for several minutes!
  8. Serve with sweet and sour dipping sauce, and/or soy sauce (my family likes to add a crushed garlic clove and a squeeze of calamansi, lime, or lemon juice to the soy sauce).


Unknown said…
DELISH!!!! Must try!!!!!