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If you’ve ever wandered through a lively Filipino fiesta or a bustling street market, you might have been irresistibly drawn to the golden, crunchy delight known as lumpia. Today, I am beyond excited to share my Crispy Authentic Filipino Eggrolls Recipe with you—a dish that perfectly balances savory pork, tender vegetables, and crisp wrappers. These eggrolls are more than just an appetizer; they’re a crispy celebration of Filipino flavors rolled into one bite-sized treasure that’s bound to become a favorite in your kitchen and at your table.
Ingredients You’ll Need
Making these eggrolls is surprisingly simple, yet every ingredient plays a crucial role in achieving authentic taste and texture. From fresh vegetables adding crunch and color to savory sauces infusing deep umami, this blend ensures each bite is full of flavor.
- 1 pound ground pork: The hearty, flavorful base that gives the filling its rich taste and juicy texture.
- 1/2 cup finely chopped carrots: Adds a subtle sweetness and vibrant orange color to the filling.
- 1/2 cup finely chopped onion: Provides aromatic depth and a touch of natural sweetness.
- 1/4 cup green onions, sliced: Offers a fresh, mild sharpness that brightens the mixture.
- 1/2 cup chopped water chestnuts or jicama (optional): Brings a delightful crunch and subtle earthiness to complement the pork.
- 1 tablespoon soy sauce: Lends savory umami notes and salts the filling just right.
- 1 tablespoon oyster sauce: Adds a complex, slightly sweet savory flavor so signature to Filipino cooking.
- 1 teaspoon salt: Balances all ingredients and enhances natural flavors.
- 1/2 teaspoon ground black pepper: Provides a gentle heat that gives the filling character.
- 1 large egg: Acts as the binder that pulls the filling together beautifully.
- 25–30 lumpia or spring roll wrappers: The crispy golden envelopes that hold all the goodness inside.
- 1 egg white or water (for sealing): Helps secure the wrappers tightly for frying without leakage.
- Vegetable oil for frying: Essential for achieving that irresistible crunch and even golden color.
How to Make Crispy Authentic Filipino Eggrolls Recipe
Step 1: Mix the Filling
Start by combining the ground pork, finely chopped carrots, onions, green onions, and water chestnuts or jicama if you’re using them. Add soy sauce, oyster sauce, salt, pepper, and the large egg to the bowl. Mix everything thoroughly until the ingredients are fully incorporated into a cohesive filling. This step is important because a well-blended filling ensures each eggroll bursts with well-balanced flavor and texture.
Step 2: Prepare and Roll the Eggrolls
Lay a lumpia wrapper flat on a clean surface, positioning it like a diamond with one corner facing you. Spoon about 1 to 2 tablespoons of filling onto the bottom corner of the wrapper. Fold the bottom corner up to cover the filling, then tuck in both sides to enclose it like an envelope. Roll up tightly toward the top corner to form a neat cylinder. Use the egg white or a bit of water to seal the edge, ensuring the filling stays inside during frying. Repeat this process patiently with the remaining wrappers and filling to make about 25 to 30 eggrolls.
Step 3: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot until it reaches 350 degrees Fahrenheit. Carefully lower the eggrolls into the hot oil in batches, frying until they turn a rich golden brown and become irresistibly crispy. This should take about 4 to 5 minutes per batch. Use a slotted spoon to remove the eggrolls and drain them on paper towels to remove excess oil. The result is perfectly crunchy, golden shells housing that juicy savory filling inside.
How to Serve Crispy Authentic Filipino Eggrolls Recipe
Garnishes
A light dusting of freshly chopped green onions or finely minced garlic chives adds a bright, herbal note and a pop of color. A sprinkle of toasted sesame seeds on top can also lend a subtle nuttiness that pairs wonderfully with the rich eggrolls.
Side Dishes
Serve these eggrolls with tangy spiced vinegar or sweet chili sauce to create a mouthwatering contrast of flavors. Pairing them alongside a fresh cucumber salad or a simple tomato and onion salsa can help balance the richness while adding a refreshing touch.
Creative Ways to Present
For party platters, arrange the eggrolls standing up in a decorative basket lined with banana leaves to evoke a traditional Filipino vibe. Alternatively, slice each eggroll diagonally and fan them out on a plate for easy dipping and an elegant look that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover eggrolls in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making it easy to enjoy them again without losing that crispness completely.
Freezing
If you want to prep in advance, roll the lumpia but do not fry them before freezing. Place them in a single layer on a tray to freeze, then transfer to a freezer-safe bag. When you’re ready, fry the eggrolls straight from frozen, adding 1 to 2 extra minutes to the cooking time for perfect results.
Reheating
To reheat and refresh the crispiness, bake the leftover eggrolls in a preheated oven at 375 degrees Fahrenheit for 10–15 minutes or until heated through. Avoid microwaving if possible, as it tends to make the wrapper soggy.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! Ground chicken or beef can be great substitutes in this Crispy Authentic Filipino Eggrolls Recipe. Just keep in mind that pork tends to be juicier and fattier, which helps with the overall flavor and texture, so consider adding a little oil if you use leaner meats.
What if I don’t have lumpia wrappers? Can I use regular spring roll wrappers instead?
Yes, regular spring roll wrappers work perfectly as a substitute. Lumpia wrappers are usually thinner and more delicate, but spring roll wrappers are sturdy and will fry nicely to achieve that golden crispiness.
Is it possible to bake these eggrolls instead of frying?
While this recipe is traditionally fried for maximum crispness, baking is a healthier alternative. Brush the eggrolls lightly with oil and bake at 400 degrees Fahrenheit for 15–20 minutes, turning halfway. They won’t be as crispy as fried but still delicious.
How do I prevent the eggrolls from bursting during frying?
Make sure the filling is not overstuffed, and roll the wrappers tightly with the edges sealed properly using egg white or water. Maintain the oil temperature around 350 degrees Fahrenheit to ensure even cooking without bursting.
Can I make the filling ahead of time?
Yes, preparing the filling a few hours or even a day ahead helps the flavors meld beautifully. Just keep the filling covered and refrigerated until you’re ready to assemble and roll your eggrolls.
Final Thoughts
Sharing this Crispy Authentic Filipino Eggrolls Recipe feels like passing along a little piece of Filipino heritage that’s easy to make and impossible to resist. Whether for family dinners, celebrations, or a casual get-together, these lumpia bring warmth, crunch, and savory joy to every table. I encourage you to roll up your sleeves and dive in—once you taste these, they’re sure to become a beloved staple on your recipe list.
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Crispy Authentic Filipino Eggrolls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 25–30 eggrolls
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
- Diet: Dairy-Free
Description
Crispy Authentic Filipino Eggrolls, also known as lumpia, are a savory appetizer featuring a flavorful mixture of ground pork, vegetables, and seasonings wrapped in thin spring roll wrappers and fried to golden perfection. These eggrolls are delightfully crispy on the outside, tender and juicy inside, and pair perfectly with sweet chili sauce or spiced vinegar.
Ingredients
Filling
- 1 pound ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onion
- 1/4 cup green onions, sliced
- 1/2 cup chopped water chestnuts or jicama (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large egg
Assembly
- 25–30 lumpia or spring roll wrappers
- 1 egg white or water (for sealing)
For Frying
- Vegetable oil (about 2 inches deep)
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, finely chopped carrots, onion, sliced green onions, chopped water chestnuts or jicama (if using), soy sauce, oyster sauce, salt, pepper, and the large egg. Mix thoroughly until all ingredients are evenly combined.
- Wrap the eggrolls: Place one lumpia wrapper on a clean flat surface, orienting one corner toward you so it looks like a diamond shape. Spoon 1 to 2 tablespoons of the filling near the bottom corner of the wrapper. Fold the bottom corner up over the filling, then fold in both sides tightly over the filling. Roll the wrapper firmly toward the top corner. Seal the edge by brushing with egg white or a little water to secure the roll. Repeat this process with the remaining filling and wrappers.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry the eggrolls: Carefully add the eggrolls to the hot oil in batches to avoid overcrowding. Fry for approximately 4 to 5 minutes, or until the outer wrapper is golden brown and crispy. Flip as needed to ensure even frying.
- Drain and serve: Use a slotted spoon to remove the fried eggrolls, and place them on paper towels to absorb excess oil. Serve hot paired with your choice of sweet chili sauce or spiced vinegar for dipping.
Notes
- To make ahead, assemble the lumpia and freeze them uncooked. Fry them straight from frozen, adding 1–2 extra minutes to the cooking time.
- You may substitute ground chicken or beef for the pork to suit your preference.
- Ensure the oil temperature stays steady at 350°F to prevent soggy or overly greasy eggrolls.
- Water chestnuts add a delightful crunch, but you can omit or replace them with jicama.
