Despite its diminutive size, the classic Filipino egg roll is packed with flavor. To your liking, you can add more shrimp or skip them entirely. Additionally, they can be frozen for a later consumption. Serve with store-bought spring roll sauce or sweet-and-sour sauce (found in Asian grocers).
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 75 |
| Yield: | 75 small lumpia |
Ingredients
- 1 pound ground pork
- 1 cup finely chopped raw shrimp
- ½ cup finely chopped onion
- ½ cup grated carrots
- ¼ cup finely chopped green onions
- 3 tablespoons soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon monosodium glutamate (MSG) (Optional)
- 1 (16 ounce) package spring roll wrappers
- 1 egg white, beaten
- 1 quart vegetable oil for frying
Instructions
- Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
- Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
Nutrition Facts
| Calories | 43 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 115 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. We used banana ketchup for dip, which is more traditional and also super yummy
My wife makes this often since everybody always asks her to bring it to the parties. I would strongly recommend you use a filipino style of soy sauce. Datu Puti or Silver Swan brands (Available at most asian groceries). The difference is like night and day! When we run out and she uses another brand, it just doesn’t taste as good.
3 tbsp of soy sauce + 1 tsp of salt. Turned out too salty. 🙁
really delicious all though whatever you do don’t try to deep fry this they will explode. Of course that was my bad so thought I would warn everyone.
Successful cooking.. delicious ,this is the lumpia taste i am looking for.
This is what I use as the basis for my lumpias. I omit the MSG and I always add some granulated garlic and red chili flakes to the filling mixture.
I already know how great these taste. I am so grateful you have this recipe as I used to search for it. My favorite aunt, Melanie used to make these for me as little girl as a special treat. She passed away in 1991 and I have never forgotten this memory.
Yummy. Makes a large batch.
I substitute minced water chestnuts for the carrots.
I made these and my mom and husband couldn’t believe how great they turned out. Mine were much too thick to be considered spring rolls which was my goal but they were delish! I deep fried them in my cool daddy for about 4-5 minutes.
Great recipe although I cooked the filling before using it in the lumpia to assure the pork was cooked. This allowed me to use the color of the spring roll shell to tell me when the lumpia was done.
I’m half Filipino and have made all sorts of lumpias and have chosen this one for my cooking class final my senior year and got an A+ for the class!!! 🙂 teachers and classmates loved it 🙂 I pretty much followed the recipe only added one ingredient to it, I added bean sprouts to the recipe tasted really yummy.
I question not cooking the pork prior to rolling the lumpia. I have been making lumpia for years and alway cook the pork and vegatables prior to putting the filling in the wrappers. That way, I ensure the pork is properly cooked and I don’t have to cook it so long in the hot oil. Just long enough brown the wrapper.
These are fantastic! I omitted the MSG and kept everything the same. I also cut the wrappers in half diagonally and wrapped it like that. It still had plenty of wrapper. I am going to be making these again and again. My husband could not get enough of these. Thank you so much for this recipe!
im a filipina living here right now in the united states. and yes you this dish is very popular in the philippines and goes really good with sweet and sour or just katchup. i even sometimes use ground beef or rice sticks noodles with chicken shrimp and veges..my husband always loved it whatever i stuffed in there as long as its seasoned well. you can also add raisins on it if u like for a little sweetess. and by the way you dont have to waste an egg, just use water to seal the wrapper…goes good too. and you can make a thick filling if you saute the filling first or just put thin raw filling. really good try it!!!
these area amazingly addictive. highly recommended
WAS REALLY GREAT ! I FRIED ALL MY INGREDIENTS TOGETHER AND THEN PUT THEM IN THE WRAP !!
Great lumpia recipe! Easy to customize by adding the same quantities of your preferred veggies. Makes more than enough for a crowd and the cooked lumpia freeze well for reheating later. Just be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling.
these are best when served with the sweet and spicy sauce! One of my first true filipino foods that I ever tried, and I am a picky eater! I know the woman that made them for me used different filling but its whatever you want to put in it!! Tasty!