Lumpia

Lumpia

I LOVE Lumpia. They are Filipino egg rolls, only way better than egg rolls. It is a thinner wrapper, kinda like a spring roll wrapper. In fact, if you can't find lumpia wrappers, a spring roll wrapper is a great substitute. I learned to make this from my college boyfriends mom when I was about 22. I then forgot how to make them until I came across a recipe in my Filipino cook book recently. I make this a couple times a year, and freeze them in batches, that way we can have lumpia wheever we want it!

Toss some ground pork into a large bowl.

Grate a carrot.

Set aside.

Peel a shallot.

Do as fince a dice as you can. All your pieces should be pretty small.

Set the diced shallots aside. (I had to use my super cute little measuring cups, aren't they adorable?)

Chop the top and bottom from your onion.

Slice into this strips.

Then dice into teeny pieces.

Set aside.

1/2 cup soy sauce.

I used swan for this because that is what I had on hand, but any brand will do.

You wanna get the skins off the garlic cloves, so smash them with the flat side of your knife.

Now peel the skins off. Way easier than trying to peel them before you smoosh them.

Dice very small.

4 cloves of garlic

Seems like a lot, but it is just enough!

Again with the cute little measuring cups!

Dice up a bushel of green onions.

Set aside.

Dice up a small head of cabbage.

Drain a can of water chestnuts.

Slice.

And dice.

In no particular order, add the green onions.

Water chestnuts.

Grated carrots.

Shallots.

Garlic.

Onions.

Cabbage.

Frozen Peas

Soy sauce.

Mix it all together, thoroughly.

It smells awesome already.

Lumpia wrappers. I Always get the ones with the paper between each wrapper. the other kind are really hard to get apart. You will need about 60 wrappers.

You will need egg white to seal the lumpia closed.

1 tablespoon of filling is PLENTY. do not use more or your rolls will be too fat. Fat rolls do not cook all the way through. its bad, don't do it. (I did it once, it was very sad.)

(My camera was focused on the plastic instead of my hands,

so these fuzzy pictures are as good as it gets lol)

Spread the filling out in a line so it is about an inch from each end of the wrapper.

Fold these like a pre made burrito.

Fold the outer ends in.

Then fold the side nearest you all the way over.

Missing a picture here, but dip your fingers into the egg white, and run it along the edge of the wrapper where it meets the roll. This will seal it closed.

Then roll it into a tight roll.

I usually make all the lumpia at once, place them on a cookie sheet, and freeze them flat. once they are frozen I bag them up into bags of about 10 each, and throw those in the freezer. That way I can make Lumpia whenever I feel like it, but not have to make a ton at once!

place the lumpia in about 375 degree oil.

Cook until nice and brown on one side.

With tongs, flip the lumpia over.

Serve with sweet chili sauce.

Drooling now....

So yummy.

Lumpia Ingredients:

60 lumpia wrappers
oil for frying
1 1/2 pounds ground pork
1/2 cup soy sauce
1/2 large yellow onion(or 1 small onion) diced small
1 shallot diced small
4 garlic cloves diced small
2 carrots grated
1 can water chestnuts, drained and diced small
1 small cabbage shredded and diced
1 cup frozen peas

2 egg whites

Add all ingredients except wrappers and egg white to a bowl and mix thoroughly. Spoon about 1 tablespoon filling onto each wrapper. Roll into an egg roll shape. Once rolled, fry in about 375 degree oil until golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy!