Filipino Egg Rolls (Lumpia)

20
Servings
1h
Prep Time
30m
Cook Time
1h 30m
Ready In


"When I was first married, we lived in Orange County, CA and I worked in a rehab center. We often had potlucks for holidays or birthdays and one time the Physical Therapy aide made homemade Lumpia for us. She had them all rolled and ready to go, just brought in a electric skillet and made that fresh for our potluck. They were so good, I couldn't stop eating them and I have never forgot them, even 30 years later. This recipe sounds for very similar to what I ate that day. This is from urbanblisslifedotcom site. Suggested serving sauces: Lumpia Chile Sauce, Sweet & Sour Sauce, vinegar and Garlic dipping sauce."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (154.1 g)
  • Calories 231
  • Total Fat - 9.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 47 mg
  • Sodium - 522.5 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.3 g
  • Protein - 17.4 g
  • Calcium - 28.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Frying instructions

Step 7

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.

Tips & Variations


No special items needed.

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