Description
Experience the authentic taste of Filipino cuisine with these crispy and delicious Filipino eggrolls, also known as lumpia. Made with a savory ground pork filling mixed with fresh vegetables and seasoned to perfection, these eggrolls are wrapped tightly in lumpia wrappers and fried until golden brown and irresistible. Perfect as a party appetizer or snack, serve them with sweet chili sauce or spiced vinegar for a true Filipino delight.
Ingredients
Scale
Filling
- 1 lb ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped water chestnuts (optional)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
Wrapper
- 25–30 lumpia wrappers (or spring roll wrappers)
For Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the filling: In a large mixing bowl, combine ground pork, finely chopped carrots, onion, green onions, water chestnuts if using, and minced garlic. Add soy sauce, oyster sauce, salt, black pepper, and the egg. Mix thoroughly until all ingredients are well incorporated to ensure a flavorful filling.
- Wrap the eggrolls: Separate the lumpia wrappers carefully and keep them covered with a damp towel to prevent drying out. Place about 1 to 2 tablespoons of filling near one corner of each wrapper. Shape the filling into a thin log, then roll the wrapper tightly over the filling, folding in the sides as you wrap. Seal the edge with a small dab of water to prevent the eggrolls from opening during frying. Repeat this process with the remaining wrappers and filling.
- Heat the oil: Pour vegetable oil into a deep pan to about 2 inches depth and heat over medium-high heat until hot but not smoking, typically around 350°F (175°C). This depth and temperature ensure even cooking and a crispy texture.
- Fry the eggrolls: Fry the wrapped eggrolls in batches, being careful not to overcrowd the pan. Cook them for about 4 to 6 minutes or until they turn golden brown and crispy on all sides. Use tongs to turn them gently for even browning.
- Drain and serve: Remove the fried eggrolls from the oil and place them on paper towels to drain excess oil. Serve them hot with your choice of sweet chili sauce or spiced vinegar for dipping to enhance the flavor.
Notes
- You can freeze uncooked eggrolls and fry them straight from frozen; just increase the frying time by a few extra minutes to ensure they cook through.
- Adjust seasoning in the filling to your personal preference, adding more or less soy sauce or oyster sauce as desired.
- Substitute ground pork with ground chicken or beef for a different flavor profile while maintaining the same delicious texture.
- Keep the lumpia wrappers covered with a damp cloth during preparation to prevent them from drying and tearing.
