Updated: This is one of our families favorite dishes and I have to say I do it a tad different from my ancestors. Lumpia wrappers aren’t always easy to find when there isn’t a large Filipino population therefore over the years I have changed to using normal eggroll wrappers. The upside is that the rolls are bigger. You can use lumpia wrappers to make this recipe, just use a bit less when stuffing.
For those of you who don’t know – I am half Filipino (that’s me with the Eric Clapton shirt on and the HUGE glasses). Although I was not raised by my biological dad (he is the handsome dude standing next to me), I still enjoy the Asian flavors of the culture. I wanted to share this recipe. Please don’t let it seem overwhelming…it isn’t difficult and it sure is YUMMY!
Lumpia Recipe: Filipino Eggroll
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/8 cup minced celery
1/8 cup bean sprouts (optional)
1/2 cup chopped green onions
3/4 cup thinly sliced savoy or green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia or eggroll wrappers if you don’t have an asian market
2 cups vegetable oil for frying
Fry pork, stirring frequently, until no pink is showing in wok or frying pan with 1 T. oil on high. Remove pork from pan, drain, and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes or until lightly brown. Stir in the cooked pork, carrots, green onions, celery, bean sprouts, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near bottom of each wrapper, leaving a 1 1/2 inch space at both ends.
Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
Cover with plastic to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Drain on paper towels. Serve immediately.
I never got a final photo because our small family of 4 ate all 14 of them in one night!