How to make Lumpia – A Filipino version of egg rolls…

How to make Lumpia - A Filipino version of egg rolls...
How to make Lumpia - A Filipino version of egg rolls...
How to make Lumpia – A Filipino version of egg rolls…

We all  love an egg roll, don’t we? But the issue with egg rolls from typical Chinese takeout is that you never know exactly what is in them, or when they were made, or if they are frozen or fresh. That is the joy in learning how to cook for yourself. Lumpia is a Filipino version of egg rolls, made with the same component of your traditional egg rolls. They can be made with lumpia wrappers, or they can be made with egg roll wrappers. Lumpia, like egg rolls can be made with chicken, beef, pork, shrimp, or vegetarian. The great thing about making your own is that you can put whatever you like in them, and they’re easy! This recipe makes 30 rolls, but no worries these can be frozen for future frying! Some of the things you’ll need are:

  • 1 tablespoon of vegetable oil

  • 1 pound of ground pork/chicken/beef


  • 2 cloves of garlic crushed


  • ½ cup of chopped onion


  • ½ cup of minced carrots


  • ½ cup of chopped green onions


  • ½ cup of thinly sliced green cabbage


  • 1 teaspoon of ground black pepper


  • 1 teaspoon of salt


  • 1 teaspoon of garlic powder


  • 1 teaspoon soy sauce


  • 30 lumpia/egg roll wrappers


  • 2 cups vegetable oil for frying


  1. Place a large skillet over medium-high heat; pour in 1 tablespoon of vegetable oil. Cook pork/beef/chicken, stirring frequently until no pink is showing. Remove from pan and set aside. Drain most, but not all of the oil. Cook garlic and onion in the same pan for 2 minutes. Stir in cooked pork/chicken/beef, carrots, green onions, and cabbage. Season with salt, pepper, garlic powder, and soy sauce. Remove from heat and set aside.


  1. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

  2. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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