This is Lumpia (Filipino Egg Rolls). Whenever my family would have a party at our house, we would serve these egg rolls. My mom would make them almost every time, and bring it to other parties when people had us over as well. It was always a hit, and everyone gobbled them up as soon as they hit the table! Enjoy this recipe submitted by Madeline Hall from .
- 1 package of won ton wrappers (square shape)
- 1 pound of ground pork
- 1⁄2 of a small onion, finely chopped
- 2 cloves of garlic, minced
- 1⁄2 cup of soy sauce
- 1 tablespoon of rice wine vinegar
- 2 teaspoons of black pepper
- 1 teaspoon of salt
- 1 teaspoon of sugar
- minced bok choy or carrots (optional)
- Fill a small ramekin with room temperature water and set aside.
- Mix all ingredients together in a medium sized bowl.
- Open package of won ton wrappers and set up work station using a cutting board or other clean surface for assembly.
- Place a very small amount of filling to the far left side of won ton wrapper (approx. 2 tsp) and roll tightly. Seal with water.
- Continue rolling until package is empty!
- Heat a large pan on medium heat, and coat pan with vegetable oil.
- Once oil is hot, place 6-7 rolled lumpia on the pan. Be careful not to overcrowd the pan.
- Cook for approx. 4-6 minutes on one side before flipping to the other side.
- The cooked side should be golden brown and crispy.
- Add more oil if needed once flipped to the other side, and cook for another 4-5 minutes, or until golden brown and crispy.
- Filling should be cooked all the way inside.
- Serve and enjoy.
Serve with a dipping sauce of your choice. We’ve used a sweet and sour pre-made sauce, or a simple sauce made with soy sauce, vinegar, and minced garlic.