(Filipino meat-filled eggrolls)
Makes about 25 lumpia rolls
- Ground pork, beef, or a combination -- 1 pound
- Carrots, peeled and grated -- 2
- Onion, minced -- 1/2 cup
- Garlic, minced -- 2 or 3 cloves
- Ginger, minced -- 1 tablespoon
- Egg, beaten -- 1
- Soy sauce or patis (fish sauce) -- 1 tablespoon
- Salt and pepper -- to taste
- Lumpia or eggroll wrappers -- 1 package (about 25)
- Oil for deep frying
- Add all of the ingredients except for the lumpia wrappers and oil to a large bowl and mix together well.
- Lay a lumpia wrapper out in a diamond shape, with a corner at top and another at the bottom. Place 2 to 3 tablespoons of filling in a thin horizontal line 1/3 of the way up the wrapper from the bottom, leaving a 3/4-inch border at each edge.
- Fold the bottom corner up over the filling and roll up the wrapper halfway. Then fold both sides of the wrapper in toward the center. Wet the top edges of the wrapper with a wet finger and roll the lumpia up the rest of the way. Set aside and repeat to use up the remaining wrappers and filling.
- Preheat the oil for deep frying in a deep fryer, wok or deep pot to around 365°F. Deep fry the lumpia in small batches, turning frequently, for 3 to 4 minutes per batch, or until they are browned on the outside. Remove to a paper-towel-lined plate and repeat with the remaining lumpia.
- Serve as is or with soy sauce or a simple sweet-sour dipping sauce (see recipe below).
Lumpia Notes and Variations
- Sweet-Sour Dipping Sauce: 1/2 cup water, 1/2 cup sugar, 1/4 cup vinegar, 2 tablespoons ketchup, 1 tablespoon chopped garlic, 1 tablespoon cornstarch, 1 teaspoon red pepper flakes. Mix all together well in a small saucepan and bring to a light boil over medium flame, stirring constantly, until lightly thickened. Remove from heat and cool before serving.
- Use ground chicken or turkey for a lower fat version.
- Mix in some shredded cabbage or chopped scallions for additional flavor and texture.