How To Make Filipino Egg Rolls
March 13, 2009 by Dexie Wharton
Filed under Recipes
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 dish. And that’s LUMPIA which is what we Filipinos call our egg rolls.
Filipino Egg Rolls
What 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.
Broccoli Coleslaw Mix
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.
Lumpia Wrappers
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.
Before wrapping the egg rolls, heat up oil in a frying pan. About 2-3 cups of vergetable oil.
How To Make Lumpias : Step 1
Lay one sheet line 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.
How To Make Lumpias : Step 2
Fold the bottom side of the sheet on top of the filling. Tuck a small part of it tight.
How To Make Lumpias : Step 3
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.
How To Make Lumpias : Step 4
Lightly brush the sheet with water. This holds the egg rolls together, nice and tight.
Filipino Egg Rolls / Lumpias
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.
How To Make Lumpias : Step 5
Fry each sides of the egg rolls for about 2-3 minutes or until golden brown.
How To Make Lumpias : Step 6
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.
Filipino Egg Rolls / Lumpias
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 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.
(Images : FeistyCook / BlissTree)
I love the idea of using coleslaw mix! The hardest part of making lumpia is slicing all those veggies into little bits, so this will save an awesome amount of time and effort. I use ground pork, instead of beef. Maybe I’ll try that sometime, too. Thanks, Dexie!
These look fabulous! I may have to give them a try. I’ve never thought of using a coleslaw mix. Like Maricar said, it sure beats chopping all those vegetables.
THANK YOU THANK YOU!!! What great pictures and what an AWESOME tutorial.
OOOOoooo!! I love lumpia!!
ive been looking for a great recipe and i cant wait to try this out.
I was just wondering though… would you happen to have a recipe for apple lumpia?
my ex’s friend’s mother makes it and she wont give me a recipe for it (im very choked)
just wondering if you know of a recipe for one because none of my philipino friends know.
thanks!
Glad you all like it.
Julie, never heard of apple lumpia. That would probably be a dessert kind. Being a Filipino myself I’m guessing the apple slices were dipped in sugar, either white or brown, then wrapped and fried. The same way banana lumpias are made. I’m just guessing of course.
Ok, I just made them. OH MAN. Good. I used 1/2 lb ground beef, black pepper (quite a bit – maybe a full teaspoon or so), cole slaw mix, soy sauce, 3 fresh cloves of garlic (minced), dried onion (b/c I was too lazy and tired to chop some up), and an egg. I already had egg roll wrappers, so I used that instead of lumpia wrappers.
It was SO easy to roll up and set to the side b/c since it wasn’t cooked, it wasn’t overly wet; the wraper didn’t tear. I used about 1/4 – 1/2 cup veg oil in a small skillet and cooked 3 @ a time. I was worried it may not be cooked all the way through b/c it cooked fairly fast on med high. I was making ground beef & veggie ramen noodles to go with it w/ the other 1/2 lb of beef, so I put the rolls in the oven when they were all done (on 210F). They stayed in there for about 15 min.
For the ground beef and ramen, I used the rest of the cole slaw mix, added some shredded carrots, diced onion (apparently I had some in the fridge and didn’t know it, lol). sauteed in 2 T oil for about 2 min. removed from pan. Added the beef, and cooked through. Added the veggies back, 2 ramen packets, and 2 crushed ramen noodle packs. 2 cups water. cover. simmer for 10 min until cooked through and the water’s gone.
Nicole, did you want the water gone? I think you should’ve added more. I think the packet asks for 2 cups. And 10 minute sounds long.
There is not enough Filipino food talked about online! My favorite is Juliet Mae Spice’s ADOBO spice blend. We all, including all of our mothers, think we make the best adobo. I am both sorry and pleased that Juliet Mae makes it best.
I’ve made these many times… We used to mix pork (a few chops), chicken (a breast or two or a few thighs) and a bag of tiny salad shrimp (from frozen), chop it all fine and add to the cabbage mixture. Garlic and scallions minced up goes very well in there. We used to make these every New Years Eve when my kids were growing up.
I have been making these for years and love them….A filipino friend gave me the recipe…I add white pepper and ginger powder..I make them either with ground pork or shrimps…They also freeze nicely…I haven’t eaten a regular egg roll since I have been making these…They are extremely addictive..Oh, I dip the lumpia in duck sauce..
hey Dexie, thanks for the recipe! But can I forego the egg? My kids are allergic to it and I really want to make it for them.
Grace, I’m sure it would be fine
Hope your kids will enjoy it. My kids love lumpias 