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).

Elise
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Ingredients

75
Original recipe yields 75 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.

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  • 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

43.1 calories; 2.1 g protein; 3.7 g carbohydrates; 7 mg cholesterol; 115.3 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2010
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 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!!! Read More
(82)

Most helpful critical review

Rating: 1 stars
04/10/2019
I made it for my girlfriend who is Filipino she said it had the nerve to call it food she threw it in the garbage it was dry and not enough vegetables Read More
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 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!!! Read More
(82)
Rating: 4 stars
01/25/2010
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 be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling. Read More
(54)
Rating: 4 stars
07/09/2009
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 filling but its whatever you want to put in it!! Tasty! Read More
(40)
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Rating: 4 stars
08/11/2012
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 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. Read More
(29)
Rating: 5 stars
11/15/2010
WAS REALLY GREAT! I FRIED ALL MY INGREDIENTS TOGETHER AND THEN PUT THEM IN THE WRAP!! Read More
(17)
Rating: 5 stars
07/15/2011
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 making these again and again. My husband could not get enough of these. Thank you so much for this recipe! Read More
(13)
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Rating: 5 stars
11/23/2010
these area amazingly addictive. highly recommended Read More
(9)
Rating: 5 stars
01/18/2013
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 pretty much followed the recipe only added one ingredient to it I added bean sprouts to the recipe tasted really yummy. Read More
(8)
Rating: 5 stars
02/25/2014
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 done. Read More
(3)
Rating: 1 stars
04/10/2019
I made it for my girlfriend who is Filipino she said it had the nerve to call it food she threw it in the garbage it was dry and not enough vegetables Read More