Lumpia is the Philippines’ version of Egg Rolls. Like so many other Asian countries the Filipino Lumpia comes in many varieties.
There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them. Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce. Then there are fried lumpia that closely resemble spring rolls. Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.
Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand. Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions. You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated. Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!
Today I’ll share my version of Fried Lumpia. I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling. You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.
If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil. Do not thaw them as they will get too soft and fall apart. Fry them until dark golden brown.
To make the sauce just add all the sauce ingredients into a bowl and stir.
Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.
Lumpia - Filipino Egg Rolls
- 1 or 2 Package Egg Roll Wrapper – thawed
- 1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead
- 1 Small Onion Chopped
- 1 Tbs. garlic minced
- 2-3 Potatoes – Cooked and cubed (optional)
- 2 Cups bean sprouts (optional)
- 1 Package Firm Tofu – cut into small cubes
- 1 Cup Shredded Carrots (optional)
- 1 Cup Fresh String Beans – Thinly sliced (optional)
- 1 Cup Shredded Cabbage (optional)
- 1/8 Cup soy sauce
- 1/2 Tsp. Salt
- 1/2 Tsp. ground black pepper
- 1 pc Egg slightly beaten (to seal wrappers)
- Oil for frying
- 1/2 cup White or Rice Vinegar
- 1/2 tsp Garlic Minced
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Chili Pepper Flakes (optional)
- Heat about 1 Tbl. of oil in a wok or large skillet.
- Saute chopped onions until they start to turn translucent.
- Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.
- Add ground beef or whatever meat you are using. If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.
- Add salt and pepper. Cook until meat is well done and crumbly.
- Add beans, carrots, cabbage if you are using them. Cook until soft.
- Add Bean Sprouts and cook until soft.
- Gently stir in Tofu and soy sauce.
- Remove from heat, drain liquid from pan, and set aside.
- Thaw egg roll wrappers and remove from package.
- Separate wrappers being careful not to tear. Place on a plate and cover with a damp paper towel. You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.
- Take one wrapper and place on flat surface.
- Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.
- Fold over both ends and roll like a burrito.
- Brush some beaten egg on the wrapper to seal.
- Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.
- Repeat until you use all the wrappers.