Lumpia (philippine Egg Rolls from Scratch)

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Ready In:
30mins
Ingredients:
24
Yields:
45 Eggrolls
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ingredients

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directions

  • Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
  • Batter should be about the consistency of a crepe batter.
  • Add a little water if it is too thick.
  • If the batter thickens as it sits, you may have to add more water.
  • Heat a 6" crepe pan and wipe out with lightly oiled wax paper.
  • Pour on batter quickly to cover the bottom.
  • Pour off excess.
  • Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
  • Remove and place on clean, dry surface.
  • Repeat, oiling pan each time.
  • Do not stack doilies on top of each other until each has cooled.
  • Before filling, put off excess batter to make a perfect circle.
  • Filling: Cook pork or beef in a large skillet until pinkness is gone.
  • Drain off grease.
  • Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
  • Stir in remaining ingredients except the egg white and oil.
  • Mix well.
  • Cook until bean sprouts are limp.
  • Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
  • Use about 1 heaping teaspoon for each doily.
  • Place filling near one side.
  • Roll doily over filling a couple of times; fold in sides and roll up tightly.
  • Seal flap with a little egg white.
  • Deep fry in corn oil heated to about 375F degrees, until rolls are golden.
  • Drain thoroughly on paper towels and serve with sauce.

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Reviews

  1. Made these for Christmas Eve dinner for my parents and brother. I made MANY alterations: I only used shrimp, celery, carrot, and store-bought roasted, minced garlic for the filling. I also subbed some fresh oj for the vinegar in the sauce. Instead of deep-frying (I shy from that), I BAKED them. Also, for my picky brother, I filled HIS lumpias with pizza sauce and cheese - made him homemade pizza rolls. THe crepe batter is versatile: For my brother's I seasoned with pizza seasonings, for ours I used some ginger, brown sugar, and subbed some canned pineapple juice for the water. I give the recipe high points for it's versatility (and my parents RAVED about the sauce - "what? ketchup? No way!"), but I deduct one star because the entire meal took me 8 hours to prepare because the crepes were MUCH tougher to make. I hope my rating is fair.
     
  2. Great recipe. Just like I had in the Phillipines! Great hit with the family too. My wife even said that she wants me to fix it again, and soon. Nice and easy. This one is a keeper!!! Don't forget to make the dipping sauce to go with it.
     
  3. Food of the Gods!! My husband had these when he was in the Navy, and I finally found a good recipe. Totally Yum! I did cheat and use eggroll wrappers to save labor. These are addictive and i recommend them to everyone.
     
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Tweaks

  1. Made these for Christmas Eve dinner for my parents and brother. I made MANY alterations: I only used shrimp, celery, carrot, and store-bought roasted, minced garlic for the filling. I also subbed some fresh oj for the vinegar in the sauce. Instead of deep-frying (I shy from that), I BAKED them. Also, for my picky brother, I filled HIS lumpias with pizza sauce and cheese - made him homemade pizza rolls. THe crepe batter is versatile: For my brother's I seasoned with pizza seasonings, for ours I used some ginger, brown sugar, and subbed some canned pineapple juice for the water. I give the recipe high points for it's versatility (and my parents RAVED about the sauce - "what? ketchup? No way!"), but I deduct one star because the entire meal took me 8 hours to prepare because the crepes were MUCH tougher to make. I hope my rating is fair.
     

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