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Lumpia (Filipino Egg Roll)


1 (20 count) package lumpia skins (or egg roll wrappers)
1/2 lb ground beef
1/2 lb ground pork
1 cup green onion, minced
1 cup carrot, minced
1 cup celery, minced (same as above)
1 egg, beaten
4 tablespoons soy sauce
1/2 teaspoon ground pepper


Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you’ll figure it out — looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
Serve with sweet and sour sauce.
Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

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