Lumpia

Lumpia

Filipino version of egg rolls, but better, in my opinion.

I have two different versions of lumpia, they are both prepared the same way, but use different fillings. Lumpia wrappers are typically sold w/ 30 wrappers. I can never get my filling to wrapper ratio correct. 

What you'll need:

1 or 2 pkg orientex lumpia wrappers

1 egg beaten or 1/2 cup water

clean damp rag

vegetable or peanut oil

Mae Ploy sweet chili sauce or

Jufran banana ketchup

Filling Vers 1: 

2 lb ground beef

1 c. shredded carrots 

1 c. thinly sliced green beans1/4 onion finely diced

2 tbs minced garlic

salt and pepper to taste

Filling Vers 2:

1 lb ground beef

1 lb ground pork

1 sm can water chesnuts finely chopped

1/4 onion finely diced

2 tbs minced garlic

salt & pepper to taste

Prep:

*follow instruction on lumpia wrapper for thawing and rolling*

1. Combine all ingredients for filling. 

Steps 2 & 3 coincide with each other.

2. Fill each wrapper with 2-3tbs of filling and roll. 

3. Dip finger in beaten egg or water to seal the edge of the roll.

Between rolling/ filling lumpia, place damp towel atop

unused wrappers to prevent them from drying out.

4. Repeat steps 2 & 3 until out of wrappers or filling.

5. Fill large pot 1/4 with oil and heat.

Or use a deep fryer if you have one.

6. Fry lumpia until golden brown.

(I flip my lumpia over once bottom side has browned 

and allow opposite side to brown)

7. Remove and place in large pan/container 

lined with paper towels to remove grease.

8. Serve with chili sauce or banana ketchup!

Uncooked lumpia can be stored in the freezer or fridge to be used at a later time. I individually wrap mine in saran before placing into plastic bag for storing.