Description
Discover the authentic taste of Filipino cuisine with these crispy and flavorful Filipino eggrolls, also known as lumpia. Made with a savory pork filling combined with fresh vegetables and wrapped in thin lumpia wrappers, these eggrolls are perfect for appetizers or party snacks. Fried to golden perfection, they offer a delightful crunch paired with a juicy filling, ideal for dipping in sweet chili sauce or spiced vinegar.
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
Assembly and Cooking
- 25–30 lumpia wrappers (or spring roll wrappers)
- Vegetable oil for frying (about 2 inches deep in pan)
Instructions
- Prepare the filling. In a large mixing bowl, combine ground pork, chopped carrots, onion, green onions, optional water chestnuts, minced garlic, soy sauce, oyster sauce, salt, black pepper, and egg. Mix thoroughly until all ingredients are well incorporated to form a uniform filling.
- Prepare the wrappers. Separate lumpia wrappers carefully and keep them covered with a damp towel to prevent them from drying out during assembly.
- Assemble the eggrolls. Place about 1 to 2 tablespoons of filling near one corner of a wrapper. Shape the filling into a thin log, then roll the wrapper tightly around it, folding in the sides as you roll away from you. Seal the edge of the wrapper with a dab of water to secure the roll. Repeat this process with the remaining wrappers and filling.
- Heat the oil. Pour vegetable oil into a deep pan to a depth of about 2 inches and heat over medium-high heat until hot but not smoking (around 350°F / 175°C if using a thermometer).
- Fry the eggrolls. Carefully add the eggrolls to the hot oil in batches to avoid overcrowding. Fry them until they turn golden brown and crispy, about 4 to 6 minutes per batch. Turn occasionally for even cooking.
- Drain and serve. Remove the fried eggrolls with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with sweet chili sauce or spiced vinegar for dipping.
Notes
- Uncooked eggrolls can be frozen and fried directly from frozen—just add a few extra minutes to the cooking time.
- Adjust seasonings to taste, especially salt and pepper.
- Ground chicken or beef can be used as a substitute for ground pork.
- Keep wrappers covered with a damp cloth to prevent drying and cracking while assembling.
- Use caution when frying to avoid oil splatters and ensure proper cooking temperature.
