Monday, July 29, 2013


Lumpia are Filipino egg rolls.  I haven't been able to find lumpia wrappers yet, so I buy regular egg roll  wrappers.  They still taste great.  I always make a double batch and freeze half of the rolls (before they are fried) to eat later.

1 lb ground pork
1 lb ground chicken
4 cloves garlic, crushed
1 cup onion
1 cup green onion
1 cup carrots, diced
2 cups cabbage, sliced thin
2 tsp salt
2 tsp pepper
2 tsp soy sauce
2 tsp garlic powder
2 pkg of egg roll wrappers or lumpia wrappers
oil for frying

  • Cook pork and chicken, drain (leave a thin layer in pan) and set aside.
  • In the same pan, sauté garlic and onion for 2 minutes.  Stir in carrots, green onions, cabbage, and meat. Season with the salt, pepper, garlic powder and soy sauce.  Remove from heat and set aside until cool enough to handle.
  • Place about 3 Tb. of filling diagonally from one corner of the wrapper to the other, leaving a 1 1/2 inch space at both ends.  Fold the side along the length of the filling over the filling.  Tuck in both ends and roll neatly.  Keep the roll tight as you assemble.  Moisten the other side of the wrapper with water to seal the edge.
  • Put those you don't want to eat now in a freezer bag and stick in the freezer.  Cook the rest in oil that is 1/2 inch deep for 1-2 minutes a side until all sides are golden brown.  Drain on paper towels and serve immediately.