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My review
Lumpia - Filipino Shrimp and Pork Egg Rolls
2
Elise
"The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores)."
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Ingredients
1 h 30 m servings 43Original recipe yields 75 servings (75 small lumpia)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1822 Ratings
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Most helpful positive review
11/19/2010
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 ...
Most helpful critical review
11/16/2017
3 tbsp of soy sauce + 1 tsp of salt. Turned out too salty. :(
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11/19/2010
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 ...
1/24/2010
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 b...
7/9/2009
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 fi...
8/11/2012
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...
11/12/2010
WAS REALLY GREAT ! I FRIED ALL MY INGREDIENTS TOGETHER AND THEN PUT THEM IN THE WRAP !!
7/15/2011
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 maki...
1/18/2013
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 ...
2/25/2014
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 ...