Originally I had planned on attempting to make lumpia, but couldn’t find any lumpia wrappers to save my life. After almost giving up I ended up finding egg roll wrappers and said “What the heck, I’ll just use the lumpia filling to make egg rolls.”
I didn’t do a step by step on how to fold up the egg rolls, because the package directions were pretty clear, but if you’d like to see it done, click here. The first few didn’t get rolled as tight because I was still getting the hang of it and because of that the meat fell out a little after taking a bite. Some ended up getting too brown because I was trying to do too many things at once, but for a first attempt they turned out pretty great and I’m kind of proud of myself!
This filling is for lumpia, but as it turns out it’s really great for egg rolls too!
- 1 pound ground pork
- 2 cloves garlic, crushed
- 1/2 cup chopped onion
- 1/2 cup minced carrots
- 1/2 cup chopped green onions (I omitted these because I didn’t have them on hand)
- 1/2 cup thinly sliced cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 30 lumpia wrappers / or about 12-15 egg roll wrappers
- 2 cups of vegetable oil for frying
Step 1: Place a wok or large skillet over high heat, and pour in 1 tablespoon of vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onions in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onion, and cabbage. Season with salt, pepper, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Step 2: Place 3 heaping table spoons of the filling diagonally near one corner of each wrapper leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the edge of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Step 3: Heat a heavy skillet over medium heat, add oil to 1 inch depth, and heat for 5 minutes. Place 3-4 egg rolls into the oil. Fry the rolls for 1 to 2 minutes, until all sides are gold brown. Drain on paper towels. Serve immediately.
When we eat Chinese take out I love to dip my egg rolls in a mixture of soy sauce, hot mustard and duck sauce. Just mix together 2 packets of soy sauce, 1 packet of hot mustard and 1 packet of duck sauce. It’s tasty!
These egg rolls ended up being super delicious (even the ones that cooked to a darker brown) and weren’t nearly as hard to make as what I though they’d be. I just need to roll them a little tighter next time and pay more attention to the frying time.
Thanks for reading!