Margarita's International Recipes
Filipino Eggr Rolls
I love lumpia. I mean, who doesn't love lumpia? The Filipino version of egg rolls is definitely the best version. Maybe it's because they have more meat than cabbage, maybe it's the spicing (simple as it is), but the fact is that they're delicious.
This recipe turned out very well - though, surprisingly, I think the lumpia were actually better the next day (reheated in the microwave for 20 seconds each).
I followed the original recipe quite closely, though I substituted red cabbage for the green (that's all they had at the market). After I made the filling, it seemed too salty - but it was perfectly balanced once made into the lumpia. I used Chinees egg roll skins, because that's all they had at the supermarket, but next time I'll go to the Asian market and get lumpia skins.
Serve the lumpia with sweet & sour sauce.
- 2 cups + 1 Tbsp. vegetable oil
- 1 lb. ground pork
- 2 cloves garlic, crushed
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped green onions
- 1/2 cup thinly sliced cabbage
- 1 tsp. salt
- pepper to taste
- 1 tsp. garlic powder
- 1 tsp. soy sauce
- 1 pckg. lumpia wrappers
Heat 1 Tbsp. oil over high heat in a wok or deep frying pan. Add pork and cook until it browns, stirring often. Using a slotted spoon, remove the pork and set aside. Drain any excess oil from the pan. Add the garlic and onion and cook for 2 minutes, stirring occasionally. Add the carrots, green onions, cabbage and reserved pork. Stir well and season with salt, pepper, garlic powder and soy sauce. Remove from the stove and set aside to cool.
Fill the lumpia skins, using approximately2 to 3 Tbsp. of pork per skin. Look at this recipe for helpful pictures of how to roll the lumpia.
Heat the remaining oil over medium-high heat in a wok or frying pan. Once hot, add 4 lumpia and fry on all sides until golden brown, about 1 to 2 minutes per side. Drain on paper towels and serve.
Adapted from this recipe at
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