Filipino Egg Rolls (Lumpia)
This is my family's Lumpia recipe
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
- 5 cloves garlic minced
- 1/2 cup yellow onions chopped
- 2 Tbsp vegetable oil or olive oil
- 2 lbs ground beef
- 1 tsp. salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 can Chicken Broth
- 2 medium potato peeled and diced
- 1 cup carrots peeled and julienned
- 1 cup green beans French cut
- 1/2 cup celery diced
- 1 cup bean sprout or jicama
- 1 cup cabbage thinly sliced
- 4 pieces dried Shitake mushrooms softened and coarsely chopped
- 50-75 frozen Lumpia wrappers from any Asian market
- Vegetable oil for frying
In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, Shitake mushrooms, salt, pepper, soy sauce, and sauté until the beef is browned.
Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots and simmer for 5-10 minutes. Add the green beans, cabbage and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and add the bean sprouts or jicama. Drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag, or under moist towel. Do not allow them to dry out and become brittle.
Place 1 full tablespoon of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.
The egg rolls can be fried immediately or frozen for later use. If frying them immediately, cover them with plastic wrap or a moist towel to keep the wrappers from drying out. If freezing them, place them in a Ziploc (for freezer), putting plastic wrap between layers. They can be stored in the freezer for up to 2 months. Do not thaw the frozen egg rolls before frying them. Just separate them and fry them while still frozen.
Heat a skillet over medium heat, add vegetable oil to about 1 inch depth, and heat for 5-10 minutes. Fry the egg rolls for 3-4 minutes on each side, or until all sides are golden brown. Place on paper towels to drain excess oil.
Suggested Dipping Sauce
Lumpia Chile Sauce
Sweet & Sour Sauce
Vinegar and Garlic dipping sauce