Hi, friends! Have you ever had lumpia? It’s the Filipino version of egg rolls. The main difference is egg rolls have cabbage filling while lumpia uses ground pork (or shrimp) and vegetables.
I’ve never met someone who didn’t like it. It’s always a hit at parties.
Lumpia is fairly easy to make. The only tricky part is the wrapping, but don’t worry I’ll show you how.
Learn this one and you’ll surely impress your guests at your next party. LOL. Are you ready?
Filling
Ingredients:
- 1 1/2 ground pork
- 1/2 cup carrots, minced
- 1/4 cup onions, minced
- 1 tbsp soy sauce
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp salt
You’ll also need (but these don’t go into the filling):
- 25 frozen pieces egg roll wrapper, thawed
- Sweet Chili sauce (for dipping)
- oil for frying
You can find egg roll wrapper at your local Asian store.
Take out the frozen egg roll wrapper and set it on the counter until it thaws. This should only take a couple minutes.
Combine the filling ingredients in a bowl. Mix well.
Take a piece of wrapper and spoon 2-3 tablespoons of the filling. Put it in the corner of the wrapper.
Spread the filling and fold the bottom of the wrapper. Make sure it’s tight so the filling stays in when frying.
Fold both sides and roll it up until it’s completely wrapped. It will look like an envelope.
Dab water on the tip and close it like an envelop.
It should look like this.
Heat oil and deep fry until golden brown.
Enjoy and don’t forget the dipping sauce. Trust me on this 🙂
Jennabel
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