Lumpia are Filipino-style egg rolls. This recipe stuffs them with pork, shrimp, and veggies. They’re small but flavor-packed. Adjust the shrimp to your preference, or omit it entirely. Serve them with sweet and sour dipping sauce. These rolls freeze well — you can make them ahead.
Preparation Details
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 75
Ingredients
- 1 pound ground pork
- 1 cup finely chopped raw shrimp
- ½ cup finely chopped onion
- ½ cup grated carrots
- ¼ cup finely chopped green onions
- 3 tablespoons soy sauce
- 1 teaspoon monosodium glutamate (MSG) (Optional)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounce) package spring roll wrappers
- 1 large egg white, beaten
- 1 quart vegetable oil for frying
Steps
- Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.
- Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.
- Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.
