Egg Roll (Filipino Lumpia) Recipe
My Easy Eggroll Recipe
Filipinos love to entertain friends and relatives around holidays, birthdays and any other occasions. You can expect eggrolls as part of this important gathering. I could not really say that Eggroll (lumpia) is originally Filipino. I've been brought up knowing that most of our cooking were the product of other country's influence. People from Malaysia were among the first early inhabitants of the Philippines. Chinese long time presence in the Philippines also contributed to our culinary arts . Spain occupied the Philippines for about 400 years. Most of our popular dishes have Spanish sounding names. This colonization had a major impact on Filipino cuisine. The United States have some contributions to Philippine cooking as well.
Egg rolls or Lumpia as we call it, originally came from the Chinese. I heard from my grandparents that some of our cooking came from Chinese. We may have just changed some of the ingredients using our native products. Here in the US, I developed my own recipe of making egg roll but the preparation is still the same. My family in the Philippines does not use celery when they make lumpia. The two most common ingredients are; ground beef and carrots. Some use half and half of ground pork and ground beef with many other vegetables to stuff the egg roll. My recipe needs only few ingredients, which helps shorten the process of preparing. I usually make at least 200 pieces of eggrolls every time we have family gathering. They goes so fast like hot cakes.
The first gathering I attended here in the US was Christmas day, it's the first time my in-laws tasted my lumpia. I've been making egg roll since that first Christmas. I stopped for a while when I was going through chemotherapy. Our party seems not complete without that appetizer, but my in laws were so caring enough not looking for it during our gathering. They don't want to make me feel bad.
- 2 pounds ground beef
- 3 cups grated carrots (or more)
- 1 cup finely chopped celery
- 1 medium size onions
- 2 table spoon cooking oil
- salt and pepper according to your taste
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder (you can use fresh garlic if you prefer)
- 1 pack 50 pcs. wrapper
My husband prefer less meat, he is not a big meat eater. He would like to have at least a lot of carrots to stuff the eggroll.
This can be bought at any oriental/asian store or any stores that carry international products.
Instruction for Cooking the Beef
- Using a wok, or any pan, heat oil and sauté onion, garlic and ground beef until browned.
- Add carrots, celery, salt, pepper and cinnamon. Cook for 10 more minutes.
- Let it cool and refrigerate for 30 minutes. It will be easy to wrap when it's cooled. It will not make a tear in the wrapper.
For Sealing the Egg roll:
In a small bowl, mix one egg whites and a little water and stir until it blends together. Set aside - this will be used to seal the egg roll wrapper
Step One - Lay the wrapper flat on the dish and the corner edge pointing towards you.
Step Two - Scoop one tablespoon of egg roll stuffing near the corner edge of the wrapper.
Step Three - Fold the wrapper starting from one corner, and in both sides to cover the beef mixture.
Step Four - Roll the wrapper until you reach half way.
Step Five - Brush egg roll wrapper with egg white and water mixture to seal, and roll it all the way to the end corner of the wrapper.
Ready for frying
In a wok, heat 2 cups of oil over high heat until hot, reduce heat and fry rolls in batches until it turned brown. Add oil if needed. Serve with sweet and sour sauce. Enjoy!
With Sweet and Sour Sauce
Sweet and Sour Sauce
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoon ketchup
- 1/4 cup vinegar
- 1 tablespoon cornstarch, dissoved in 1/2 cup water
Combine sugar, salt, ketchup and vinegar in a saucepan, stir in the cornstarch mixture. Simmer and stir until the sauce is thick.
After being diagnosed with colon cancer. I switched to ground chicken to be used in my egg rolls stuffing. I am using Amish ground chicken instead of ground beef. Beef is harder to digest and not good for colon. I am using olive olive to fry my egg rolls.
Chicken Egg Roll Recipe
- 2 pounds ground chicken
- 3 cups shredded carrots
- 5 potatoes diced into small pieces
- 1 cup finely chopped celery
- 4 gloves garlic, minced
- 1 big onions finely chopped
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 cup water
- Egg roll wrapper
Heat a wok and add olive oil, sauté garlic and onions. Add ground chicken and keep on stirring until it turned brown. Add a cup of water and cover - turn to medium heat. Check when the water evaporates and stir until cooked. Stir in salt and pepper. Add the potatoes, carrots, celery and keep on stirring until all the vegetables are cooked. Let it cool before wrapping.
What is your favorite kind of egg roll?
© 2012 Lorna