Lumpia, or Filipino Egg Rolls, are a tasty spring roll that consists of a thin wrapper made of pastry surrounding a savory filling consisting of chopped vegetables and sometimes meat. Served as an appetizer or snack, they are popular throughout Southeast Asia, especially the Philippines.
To make lumpia, you will need:
1 c carrots (minced)
1 c water chestnuts (minced)
1/4 c red onion
1.5 lbs pork (shredded or ground)
2 tbsp chicken powder
1 tsp black pepper
1/2 c green onion (chopped)
1/2 c vegetable or canola oil
1 egg, slightly beaten
lumpia or egg roll wrappers (look in the "ethnic" foods section of your local supermarket, or find your nearest Asian market)
Combine the prepared vegetables in a large bowl with your shredded or ground pork. Mix well. Add in the seasonings (chicken powder and pepper). Once all the ingredients are well combined, cover and place in the refrigerator. This will let the flavors meld. While the filling chills, prepare the lumpia wrappers. Be careful when separating the wrapper, as they are quite thin. Cut the wrappers into large triangles.
Now it is time to create your lumpia rolls. Place about 2 tbsp of the filling mixture at along the edge of the wrapper. Fold the wrapper, tucking in the ends to close them. Secure the roll using egg and set aside. Repeat until the filling is gone.
To fry: Heat your oil in a large pan over medium-high heat. Be careful that the oil is not too hot, as this will cause your lumpia to be burnt on the outside but still raw inside. Fry the rolls in the oil for at least 3 minutes, until golden brown in color. Keep an eye on the temperature, and lower the heat if necessary.