HOW TO MAKE FILIPINO EGGROLLS

 

If you ask any non-Filipino person who has been to a  Filipino party or simple get-together quite a few times  here in America what they’ve eaten at that particular party they’ll tell you the most quintessential Filipino party appetizer. And that’s LUMPIA which is what we Filipinos call our egg rolls.

 

What’s the difference between the Filipino egg rolls compare to other Asian egg rolls? The kind of wrapper used is the big difference. The egg rolls you find from Asian take-out restaurants use the wonton kind (used in dumplings/pot stickers). Filipinos use a thinner version. This makes the fried wrapper crispier, both inside and out.

Now let me show you a step by step process on how to make Filipino Egg Rolls famously known as Lumpias .

 

INGREDIENTS/INSTRUCTION :

 

ground beef, egg, seasonings

2-3 pounds of ground beef, 1 egg, lemon pepper w/ salt and garlic powder. A couple of sprinkles of the seasonings would suffice. I ran out of paprika powder. Add a sprinkle too if you want.

 

 

1 bag of broccoli coleslaw mix. A regular bag of coleslaw mix is fine too. I try to alternate. Of course you can chop the cabbages, and carrots yourself but what’s the point in that if you can just buy a fresh bag?

Mix the Coleslaw mix, ground beef, 1 egg and the seasonings together. You’ll have to use your hands to mix all the ingredients together. Don’t worry, you can wash you hands later.

 

Spring Rolls wrappers. Other brands will have the words “Lumpia wrappers” in it. You can usually find these at any Oriental stores. If you don’t find it right away, check out the refrigerators in the back. Most Oriental stores have fridges in the back for items like this.

 

Wrapping the egg rolls before heating up the oil. It’s better to have them all wrapped up before you start frying.

 

 

Lay one sheet line in a diamond shape, one pointed corner on the front, place about 1 1/2 spoon amount of the ground beef and veggie fillings almost in the middle of the sheet.

 

 

Fold the bottom side of the sheet on top of the filling. Tuck a small part of it tight.

 

Fold the left and right side of the sheets. Then tightly fold the whole thing forward. 2 folds after the sides actually. You should have a space on the front.

Lightly brush the sheet with water. This holds the egg rolls together, nice and tight.

 

 

Behold, the Lumpias also known as Filipino Egg Rolls . It’s time to fry them up. Make sure the oil is hot but not too hot.

Heat up oil in a frying pan.  About 2-3 cups of vegetable oil.

 

Fry each sides of the egg rolls for about 2-3 minutes or until golden brown.

 

Make sure to drain the oil from the egg rolls with a strainer and a container at the bottom. Notice how the egg rolls are vertical? That would be the best way for the oil to drip at the bottom.

 

 

Use sweet and sour sauce as a dip. It’s easily found at the oriental section of any grocery stores or grab a jar at the Oriental store when you buy the lumpia wrappers. A true blue Filpino will combine white vinegar, crushed fresh garlic, salt, pepper, and red pepper flakes as a dip. Try it sometimes you might like it .

 

I hope you like this Filipino Egg Rolls tutorial. You can also cook the filling beforehand. Just brown the ground beef, drain most of the oil from the beef, add the coleslaw mix, and seasonings. Egg is not necessary if you’re cooking the filling. I actually prefer it that way but when I’m too busy and craving so bad for egg rolls, uncooked filling is the way I make it. Lumpias are perfect as appetizers, and finger foods for parties or lunch for the whole family during the weekends. If you have any questions please let me know through the comment box.

 

—-originally posted at old Blisstree/b5media—–