If you knew my family growing up and ever came over to our house for a party, then you probably had these egg rolls. My mom would make them almost every time, and bring it to other parties when people had us over as well. It was always a hit, and everyone gobbled them up as soon as they hit the table. Lumpia is the Filipino version of an egg roll. It is similar to other Asian egg rolls except it is a lot thinner with a very simple but tasty filling--which makes it the perfect option for snacking on a bajillion at a time!!
The best way to make these is to have an assembly line (which is what my brother and sister and I were for), which makes the egg roll wrapping go by much quicker and the cooking process go much smoother. It also allows the head egg roller + boss lady (mom) to cook the lumpia while the rest of us do the dirty work. (Although, it really can be a kind of a therapeutic process, if you aren't in a rush!) I made these by myself, and it took a lot longer, since I wrapped them all before I even started cooking them. You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey. Just trust me on this. Also, make sure not to overstuff the egg rolls with filling--this was always my problem growing up because I wanted them to be thick. But because the meat is raw, the filling has to be tiny otherwise it won't cook all the way through. If you served raw pork at a party it may just be the most disastrous thing you could ever do (just kidding).
I've learned to start with a test batch, in which I cook 3-4 at first and then am able to gauge how long to cook them so they can be golden brown and crispy perfection. You obviously have a different stove and pan than me (unless you are Kyle, in which we share the same stove and pan), so the cooking time may vary slightly. The main thing to remember is to not cook it on very high heat, otherwise the outside will burn and the meat inside will be undercooked.
Anyway, don't let the wrapping + cooking time intimidate you--make these at your next party and I'm sure it will be a hit! Happy lumpia egg rolling!
Lumpia - Filipino Fried Egg Rolls (makes approx. 75)
- 1 package shanghai won ton wrappers (square shape)
- 1 lb. ground pork
- 1/2 of small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbl. soy sauce
- 1 tbsp. rice wine vinegar
- 2 tsp. black pepper
- 1 tsp. salt
- 1 tsp. sugar
- minced bok choy or carrots (optional)
*Serve with a dipping sauce of your choice. We've used a sweet and sour pre-made sauce, or a simple sauce made with soy sauce, vinegar, and minced garlic.*
Fill a small ramekin with room temperature water and set aside. Mix all ingredients together in a medium sized bowl. Open package of won ton wrappers and set up work station using a cutting board or other clean surface for assembly. Place a very small amount of filling to the far left side of won ton wrapper (approx. 2 tsp) and roll tightly. Seal with water. Continue rolling until package is empty!
Heat a large pan on medium heat, and coat pan with vegetable oil. Once oil is hot, place 6-7 rolled lumpia on the pan. Be careful not to overcrowd the pan. Cook for approx. 4-6 minutes on one side before flipping to the other side. The cooked side should be golden brown and crispy. Add more oil if needed once flipped to the other side, and cook for another 4-5 minutes, or until golden brown and crispy. Filling should be cooked all the way inside.
You can also find this recipe on Filipino Chow!