Lumpia Lumpia - Filipino Eggroll
Lumpia
1 package Lumpia wrappers (25 each) Vegetable oil (enough to
deep fry 2-3 inches deep in skillet) 1 ½ lbs Ground pork 2
Carrots, shredded Green onion, thinly sliced Handful of Bean
sprouts 3 Celery stalks, diced Oyster sauce Shoyu Sesame oil
Salt and pepper to taste
Brown pork, flavor with oyster sauce, shoyu, sesame oil,
salt and pepper to taste. Add carrots and celery cook for
about 5 minutes or slightly softened. Add bean sprouts and
green onions stir though and remove from heat. Drain
mixture in colander. Adjust flavoring with shoyu and oyster
sauce. Let cool to handling temperature. Arrange wrappers
into a diamond shape spoon mixture into center, fold down
top corner, sides and seal the bottom corner with water.
Deep fry and drain on brown paper bags topped with paper
towel. Serve with dipping sauce of equal parts of shoyu,
sugar and water.
Jilly Bean from Ewa Beach and Pearl City now living in
Marysville, CA Wen grad Pearl City 93 eMail:
[email hidden]
Lumpia - Filipino Eggroll
1 lb of lean ground beef 1 16 oz bag of frozen mixed
vegetables (I usually use the kind with corn, green
beans,carrots, and peas- you can use any mix of vegetables)
1/2 cup of broccoli florettes chopped into tiny pieces
(1/8 inch)
2/2 cup or more of bean sprouts
3/4 cup of soy sauce or more to taste 1 tsp of ground
pepper or to taste 2 tsp of garlic salt 2 garlic cloves
pressed or minced 1 small yellow onion finely chopped
accent seasoning to taste 2 packages of lumpia wrappers
(25-30ct) - These can be found in any asian store or
specialty super market. I usually use the ones that are
square shaped. Do not get the eggroll wrappers because
they are thicker and give a different flavor 2 cups of
oil or shortening to deep fry.
Brown ground beef with onions and garlic, seasoning with 1/2
of the pepper, 1/2 of the garlic salt, and accent. Drain fat
very well. add frozen vegetables, bean sprouts, and
broccoli. Stir over medium heat until frozen vegetable are
thawed. Add the rest of the seasoning and soy sauce. Let
cool for 15-20 minutes. Put a spoonful of the filling into
each wrapper, and wrap according to the directions on the
package of wrappers. Make sure that the filling is
thoroughly cool and dry, not soupy, or it will make the
wrappers to soggy and hard to roll. Also, use a beaten egg
to seal the wrapper, it keeps them closed- When you deep fry
them, they tend to unroll when water is used to seal. All
you have to do now is deep fry the lumpia until golden
brown. You can freeze them and fry them frozen, which works
out well because the wrappers will keep their shape.
Tips: Don't be afraid to season the heck out of the meat and
vegetables. I find that the more seasoning the better. Use
more garlic... I feel that the deep frying and wrapper takes
away some of the flavoring- so I really go crazy with garlic
salt and pepper. Stella Isbell
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