- Food and Cooking
Simple Eggroll Recipe (Filipino Lumpia)
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. This colonization had a major impact on Filipino cuisine. The United States have some contributions to Philippine cooking as well.
Eggrolls or Lumpia as we called it, originally came from the 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 eggroll but the concept is still the same. My family in the Philippines do 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 eggroll. 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.
My Eggroll Ingredients:
1 pound 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.
Eggrolls deep fryer
These deep fryers will help you cook your egg rolls conveniently.
- 1 pound 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
Cooking the meat mixture
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.
Wrapping the Eggroll - Step # 1
In a small bowl, combine 1 eggwhites and a little water (to be used to seal eggrolls).
Lay the wrapper flat on the dish and the corner edge pointing towards you.
Wrapping... - Step # 2
Put at least 1 tablespoon of beef mixture into the corner of the wrapper.
Wrapping... - Step # 3
Fold the wrapper starting from one corner to cover the beef mixture.
Wrapping... - Step # 4
Roll the wrapper until you reach half way.....
Wrapping.... - Step # 5
Brush eggroll wrapper with eggwhite and water mixture to seal, and roll it all the way to the end corner of the wrapper.
Eggroll is ready to be fried...
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!
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.
What is your preference in eating eggrolls?
Would you enjoy dipping it with,