"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lumpia (Philippine Egg Rolls) Recipe

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This recipe for Lumpia (Philippine Egg Rolls), by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Gilbert

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pork, trimmed and chopped into small pieces
2 large carrots, julienned
1 small onion, copped
3 stalks celery, sliced diagonally, very thin
1/2 small head of cabbage, chopped
2 Tablespoons oil
2 cloves garlic, minced
1/2 cup soy sauce
3 packages filipino lumpia wrappers*, thawed
1/4 cup water
1 Tablesppon flour

Do not use eggroll wrappers and only use the frozen lumpia wrappers. You can buy them online at amazon.com or filstop.com (filstop will be cheaper and if you buy in bulk the wrappers will keep in the freezer , unopened, for about a year. That will reduce the cost per package.

Directions:
Directions:
Put oil garlic, and pork into a wok or deep fry pan. Cook, stirring frequently for about 3 minutes on medium-high heat until the meat is browned. remove pork from wok and add carrots and onions, Stir fry one minute, then add celery and cabbage. Stir fry and additonal minute. Add pork back into wok and mix well. Add soy sauce and cook 2 more minutes. Turn off heat and cover with a lid. Let sit for about 10 minutes, then put mixture into a colander and let it drain and cool completely.

Mix the water and flour in a small bowl.

Once the mixture has completely cooled, Open one package of wrappers at a time. Separate the wrappers by carefully peeling them apart. I found it is easier if you separate them in groups first. The wrappers will be stuck together and are very delicate so when you begin, it is easier to try to separate them in groups. From one corner, peel several wrappers as if they are one. Peel from the corner, slowly peeling around the edges first, then the center. Then separate the wrappers one at a time from the small group until you have individual wrappers. Since they dry quickly, keep the rest in the bag with a damp paper towel over them until you are ready to separate them. After you have made these a couple of times, you'll be fast enough that you will be able to separate them quickly and fill them just as quickly so you won't need to keep them covered.

To fill each wrapper, take a rounded teaspoon of the filling and place it near the corner closest to you. roll that corner over the filling and roll one time. fold in the sides over the filling and roll until about an inch of the opposite corner is left. brush the flour water over the corner and complete rolling the lumpia. Press the corner to make sure it seals. Place seam side down on a cookie pan. Keep the lumpia separated. Once you have a full pan, place the pan in the freezer and continue making lumpia on a second pan. Once they are frozen, you can put them into ziploc bags in the freezer and remove as many as you need when it is time to fry them..

When ready to eat them, heat about 1 1/2 inches of oil in a pan and place several into the oil. Don't overcrowd them. Once they are golden brown, remove to a rack or paper towels to drain off excess oil.
Serve with sweet and sour sauce and hot mustard.

Number Of Servings:
Number Of Servings:
about 75
Personal Notes:
Personal Notes:
One of the great things about being a military spouse was that you met people from all over the country and from many countries. I got this recipe from a military wife that was from the Philippines. They are always a hit and they are even good to eat cold so don't worry about leftovers.

 

 

 

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