Description
These Crispy Authentic Filipino Eggrolls, known as Lumpia, feature a flavorful blend of seasoned ground pork, shrimp, and fresh vegetables wrapped in delicate lumpia wrappers and fried to golden perfection. Perfect as a savory appetizer, they offer a delightful crunch and a deliciously savory filling, ideal for dipping in sweet chili or vinegar sauce.
Ingredients
Scale
Filling
- 1 lb ground pork
- 1 cup finely chopped shrimp (optional)
- 1 cup finely shredded carrots
- 1 cup chopped green onions
- 1 cup finely chopped water chestnuts or jicama
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ground black pepper
- 1 large egg
Wrapper and Frying
- 25–30 lumpia wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Filling: In a large bowl, thoroughly combine ground pork, finely chopped shrimp (if using), shredded carrots, chopped green onions, chopped water chestnuts or jicama, minced garlic, finely chopped onion, soy sauce, oyster sauce, ground black pepper, and the egg. Mix well until all ingredients are evenly incorporated to create a consistent filling.
- Assemble the Eggrolls: Separate the lumpia wrappers carefully and place one wrapper flat on a clean surface. Spoon about 1 to 2 tablespoons of the filling near one edge of the wrapper. Fold the sides inward over the filling and roll it tightly toward the opposite edge. Seal the edge with a small dab of water to ensure it stays closed. Repeat this process with the remaining wrappers and filling, keeping the wrappers covered with a damp towel to prevent drying out.
- Heat the Oil: In a deep skillet or pot, pour vegetable oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches the appropriate frying temperature (approximately 350°F or until a small piece of wrapper sizzles immediately).
- Fry the Lumpia: Carefully fry the eggrolls in batches without overcrowding the pan. Fry each batch for about 3 to 5 minutes, turning occasionally, until the eggrolls are golden brown and crispy on all sides.
- Drain and Serve: Remove the fried eggrolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of sweet chili sauce or vinegar dipping sauce for a delightful appetizer experience.
Notes
- To prepare ahead, freeze the rolled but uncooked lumpia. When ready to cook, fry them straight from frozen, adding 1 to 2 minutes to the cooking time.
- Shrimp is optional; including it adds additional flavor and texture.
- Keep lumpia wrappers covered with a damp towel during assembly to prevent them from drying out and cracking.
- Use vegetable oil with a high smoke point for frying to ensure crispiness and prevent burning.
