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
Scale
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.
