Lumpia Filipino Egg Rolls

One of my all-time favorite finger foods is Lumpia (pronounced: loom-pē-yuh). Whenever I get the opportunity to eat these crispy, yummy egg rolls, it always brings back fond memories of my childhood. Lumpia is a cross between Chinese and Spanish flavors. The fusion of these ingredients are what makes Filipino cuisine so unique and delicious! Lumpia is served mainly on special holidays and occasions. But you can enjoy them anytime of year. Filipinos love to celebrate life and there always seems to be a party or gathering being planned in the near future. And at every special event, you’ll find this tasty treat. This recipe has been in our family for several decades and we have been told that our lumpias are the best they’ve ever tasted! We hope you too enjoy this recipe and share with your family and friends! Salamat Po!

 

 

Ingredients

• 2 lbs. ground pork

• 2 cups green beans, chop at a diagonal

• 2 cups carrots, diced

• 1 large onion, diced

• 4 cups bean sprouts

• 3 garlic cloves, minced

• 2 cups of cooked shrimp, chopped (peeled and deveined)

• 1 15.5 oz. can garbanzo beans, drained

• 1/2 cup soy sauce

• 1 cup water

• 1 tbsp. olive oil

• 1 tbsp. garlic powder

• salt and pepper to taste

• lumpia rice or egg roll wrappers

• canola oil (enough for deep frying or pan frying)

Cooking Directions:

Sauté onions and garlic in a large pot with 1 tbsp. olive oil until softened. Add ground pork to pot. Stir in and add salt, pepper and garlic powder. Stir and cook until the meat is done. Add green beans and carrots and stir in. Cook for about 7-10 minutes or until the green beans and carrots have softened. Add 1/2 cup soy sauce and 1 cup of water. Cook for another 7-10 minutes. Add cooked garbanzo beans and bean sprouts and stir in. Let cook for about 5 minutes. Then add your cooked shrimp. Stir in and now your filling is ready. Turn heat off.

Put some of lumpia filling in a bowl with a strainer inside. This will drain the juice it was cooking in. Let it cool to room temperature. When the filling is cool and most of the juice has drained, you’re ready to roll your lumpia.

Gently separate the wrappers. This will make prep easier and faster for you. Place one lumpia wrapper down, diagonally. Place about 3 spoons of filling onto the wrapper, just below the center of the wrapper. Pick up the bottom edge of the lumpia wrapper and roll it over the filling. Tuck in on the other side of the filling and continue to roll. When you reach the middle of the wrapper, fold in each side corner. Then keep rolling until you almost reach the end. Dab a little bit of water with your fingers at the end. This will help seal the lumpia and help keep it from unrolling. Finish rolling and seal at the end. Now you’re ready to fry!

You can either deep fry or pan fry your lumpias. If you pan fry, make sure you have enough oil in your pan that will reach up to about 1/4 from the bottom of your lumpia. Fry until golden brown. Let set for a few minutes on a plate so that your lumpia filling cools down. Now you’re ready to enjoy this savory, crispy and yummy lumpia. Makes about 25-30 lumpias, depending on how much filling you use in each wrapper. We hope you enjoy!

For a FREE Printable Recipe Copy

https://indd.adobe.com/view/db00301f-2ce0-45d1-bfba-2c7d027fb080