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Lumpia or Filipino Egg Roll

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4.6 of 5 (12)

Nutritional Info

Servings Per Recipe: 30
Amount Per Serving
Calories: 120.7

Total Fat: 3.9 g
Cholesterol: 32.5 mg
Sodium: 521.6 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.3 g
Protein: 8.7 g

View full nutritional breakdown of Lumpia or Filipino Egg Roll calories by ingredient

Introduction

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

Minutes to Prepare: 180

Minutes to Cook: 60

Number of Servings: 30

Ingredients

FOR THE LUMPIA:

Ingredients:

Ground Turkey or Ground Chicken or Ground Beef, 1 lb raw (remove)

Shrimp, raw, 1/2 lb. shelled and cut small (remove)

Carrots, raw, 2 medium diced small(remove)

*Bean sprouts, 1/4 1b. (remove)

Bamboo shoots, raw or canned 1/8 lb. (remove)

*Bok Choy, raw-shreaded, 1/8 lb. (remove)

Garlic, 2 cloves minced (remove)

Ginger Root, 1 very small piece minced (remove)

Lumpia Wraps or O'Tasty Spring Roll Wraps, 1 or 2 packages to equal about 30 (remove)

MSG or Accent, dash (optional)

Ground Pork, 1 lb. (remove)

*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) diced small (remove)

Green Beans (snap) or Chinese Yard Long Pole Beans, 1 lb. trimmed and cut small (remove)

Cabbage, fresh, 1 head, small (about 4-1/2" dia) shredded(remove)

Onions, raw, 1 medium (2-1/2" dia) diced (remove)

Vegetable Oil, 1 and 1/2 C for frying (remove)

For LUMPIA SAUCE follow the directions for other recipes above in intro or follow this recipe:

Garlic, 1 clove crushed(remove)

Onions, raw, 1 small minced (remove)

*Soy Sauce, 1/2 cup (remove)

Corn Starch, 4 tbsp. (remove)

Vegetable Oil, 1 tbsp (remove)

Brown Sugar, 1/2 cup, packed (remove)

Water, tap, 1 and 1/2 cup (remove)

Cold Water, tap, 1/3 C (remove)

Directions

FOR THE LUMPIA: PLEASE READ MY INTRO BEFORE COOKING.

How to Prepare:

I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. What you do is take all of the ingredients listed for the Lumpia alone and throw it together in a bowl and mix it up with your clean gloved hands then roll them in your wrap as directed below. I follow the wrapping directions below but I fold it along the way as you do a burrito with both ends folded in. That's my preference in rolling though.

Brown meat in pan. Remove from pan and drain grease using a colander over a bowl so you can throw out your grease from the bowl when it gets hard. Brown garlic and onion in a bit of oil; add shrimp. When shrimp is pink, add meat. When meat is cooked, add green beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage, bean sprout, bamboo shoot, and bok choy last. Cook for 5 minutes. Add MSG (optional) to taste, about a dash. Drain before adding to wrapper.

WITH WRAPPER: Lay the wrapper corner toward you, place 2 to 3 tablespoons cooked, or better yet, the raw mixture in wrapper. Roll into a tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium high heat. Drain on paper towels.

Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans or Chinese Yard Long Pole Beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh.

FOR LUMPIA SAUCE: Please read my intro before cooking.

How to Prepare:

Crush and mince the garlic and onion. Mix the cornstarch into the 1/3 cup cold water. Heat the oil in a medium saucepan on medium heat; add garlic and onion saute until softened. Stir in brown sugar, soy sauce and 1-1/2 cups water. Slowly add cornstarch mixture stirring constantly until thickened.

Makes 4 cups.

This recipe serves up to 30 people.

Number of Servings: 30

Recipe submitted by SparkPeople user BOBBIY.