Lumpia  (filipino Eggrolls) Recipe

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Lumpia (Filipino Eggrolls)

Barbara Wright


My brother got this from a friend of his. We ate them as fast as we cooked them!! They were so good. :) :)

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Deep Fry


1 lb
ground pork
8 oz
of frozen cooked shrimp, no tails(salad size) thawed and chopped up into small pieces
1 Tbsp
oyster sauce
of salt, pepper and garlic powder
1 c
shredded or grated onion, not mushy
1 c
shredded carrot
1 pkg
of spring home brand-tyj spring roll pastry
flour and water to make a paste to seal the lumpia

Directions Step-By-Step

Mix the first 6 ingredients until mixed well. Place one of the pastry sheets on the counter so it looks like a diamond shape. Put about 2 T of the filling in the lower point of the diamond shape. Fold the corner over the filling, tuck it in. Fold in the sides and roll up, put some of the flour/water paste on the upper point of the diamond and keep rolling until it seals itself. Fry at 350*-375* until brown and reaches 170*. Drain on paper towels.
Keep making them until you run out of the filling. Freeze the leftover Spring Roll Pastry Sheets. Use later. Not sure how many it makes, as we cooked, we ate them!!!!
I posted my favorite Lumpia Dipping Sauce on this site. Here it is: equal parts of vinegar, sugar and Banana Ketchup. Mix the sugar and vinegar until the sugar is dissolved then stir in the Banana Ketchup. No cooking!!! :) :) I got the recipe from a Lumpia restaurant.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Filipino
Hashtags: #meat, #shrimp, #lumpia