Family, Food, Friends, Humor, Recipes

Four Ingredient Recipes- Filipino Egg Rolls (Lumpia)

I have written about Rebecca’s egg rolls many times over the past ten years. They are probably my most favorite food I’ve ever eaten. If you’ve never had them before, they are worth the effort to make. And if you live close to me, make some extra, please. 

First published February 17, 2012


I blogged about these wonderful morsels of deliciousness last February here.
It’s a funny story about how egg rolls have become a huge part of my life.

A love story really.

Let me give you the Cliff Notes version of the history behind this recipe: Rebecca and I met in 1994 while working in the same department together at Kohl’s Department Store with Levi Bendover Slacks (no that’s not another employee) and people farting on our heads (2020 note-story to come in a few weeks) and through our mutual hatred of Levi and flatulent customers, we became the best of friends.

In December of 1996, my ex-husband and I were invited to a Christmas party at Rebecca’s home and let me tell you that you have never lived until you’ve attended a party within a Filipino home.
The experience was one I wish to replicate every day of my life. Never have I met so many friendly people in my entire life in one gathering. We felt like family from the first party and each one we attend is like a family reunion.

But the true star of the party was the Filipino egg roll, also known as lumpia.
Not really like a Chinese egg roll but rather more like a taquito.

Ever since that fateful party, I have been requesting the egg roll for occasions such as but not limited to:


birthday parties

birthday gifts

baby showers

baby shower gifts

Christmas parties

Christmas gifts

summer get-togethers

fall get-togethers

random Friday dinners in the spring


Until one day in 2006 when Rebecca sat my mom and me down to teach us how to make lumpia for ourselves.

Then last year, I finally made them all by myself and found out that as labor-intensive as they can be, they aren’t as scary to make as I made them out to be.

It was as I was making them for a Super Bowl dinner that I thought I could make these a four-ingredient recipe.

So without further adieu, here is my four-ingredient recipe take on Rebecca’s Filipino egg rolls.

I will also share her original recipe as well at the bottom of the post.


Rebecca’s Famous Egg Rolls (Lumpia)

1- egg roll wrappers (spring roll wrappers) I only used one package for two pounds of pork so do the math accordingly to your needs. I buy my wrappers at the Asian grocery store down the street but if you don’t have one near you, you can try your local grocery store, usually in the produce section as they are typically refrigerated.

2- ground pork  Here is my math: one pound for a family of 2-3; two pounds for a family of 4-6; anything larger and I would get 3-4 pounds.

3- 1 large onion Diced very small.

4- 2 Tbsp. of oyster sauce and a dash of garlic powder  You can find oyster sauce in the Asian foods section of your local grocery store or even in the condiment section, which is where it is found at groceries near us.

The only thing extra that Rebecca adds would be sweet potato if you would like to.
Also, our friend Yvette told me that you could make this a veggie recipe omitting the meat and using potatoes, green beans, garlic, and onions. That sounds wonderful too.


Here we go!

You will need to thaw the egg roll wrappers before you use them (at least that is how my wrappers come from the store) for 30 minutes. So bring them out before you start browning the pork. OR you could brown your pork the day before, put it in Tupperware in the fridge and assemble the egg rolls the next day. I have done both ways and I think it works better to make the pork ahead of time.

So assuming you browned the pork first, add the onion when the pork is completely browned then add a dash of garlic powder and 2 tbsp. of the oyster sauce. Mix together and cook a little longer to let the flavor set in. Set aside to cool then put in Tupperware in the fridge overnight.

After the wrappers have thawed for 30 minutes, get out a sharp knife, a cutting board, dampen two paper towels and get your pork out. I also have a plate ready so you can put the egg rolls you already assembled onto. Your setup will look like this:

 

See the damp paper towel? It is covering the wrappers so they don’t stick together.
Filipino Egg Roll Wrappers
 You cut the wrappers on the diagonal, like above.
Then you will have two triangle pieces of the wrapper.
Meat for the Filipino Egg Rolls
Next, take a tablespoon or so of the meat mixture and place it in a line parallel to the bottom line of the egg roll wrapper.
When looking at your wrapper, it will look just like a triangle with the point at the top.

 

Assembling the Filipino Egg Rolls
Tuck in the right and left sides and roll upwards.
Take some water (I keep a little in a dish next to me) and wet the edges to seal.
Place on a plate, like I have above and keep doing this until you are done.
Then I put all of them in a Ziploc bag to place in the freezer until you are ready to fry them.

 

Anna assembling the Filipino Egg Rolls
I just taught my oldest daughter, Anna how to make them this year too!
When you are ready to prepare your egg rolls, add three cups of vegetable oil to the bottom of a frying pan (this is not a fat-free meal) and heat for a few minutes to warm up the oil.
Once your oil is ready, place about five to seven egg rolls in the pan and fry until golden and crispy.
You can eat these plain but we love to dip them in apple cider vinegar thanks to the tip from Bernie, Rebecca’s husband.
Here is Rebecca with her family.
Or as we like to call them, our family.
I love those four people so much.

Rebecca’s Original Recipe

  • 1- egg roll wrappers
  • 2- ground pork
  • 3- 1 large onion, diced very small.
  • 4- 2 Tbsp. of oyster sauce and a dash of garlic powder
  • The only thing extra that Rebecca would add would be sweet potato, diced small
  • Also, you could make this a veggie recipe omitting the meat and using potatoes, green beans, garlic, and onions.
  1. You will need to thaw the egg roll wrappers before you use them (at least that is how my wrappers come from the store) for 30 minutes. So bring them out before you start browning the pork. OR you could brown your pork the day before, put it in Tupperware in the fridge and assemble the egg rolls the next day. I have done both ways and I think it works better to make the pork ahead of time.
  2. So assuming you browned the pork first, add the onion when the pork is completely browned then add a dash of garlic powder and 2 tbsp. of the oyster sauce. Mix together and cook a little longer to let the flavor set in. Set aside to cool then put in Tupperware in the fridge overnight.
  3. After the wrappers have thawed for 30 minutes, get out a sharp knife, a cutting board, dampen two paper towels and get your pork out. I also have a plate ready so you can put the egg rolls you already assembled onto.
  4. Cut the wrappers on the diagonal so you have two triangles. Take a tablespoon of the meat and line it along the bottom of the wrapper opposite the pointy angle. Roll it up and fold in the sides, kind of like folding a burrito. Place on a plate and repeat.
  5. It is recommended that you freeze these before heating. You can freeze in a giant freezer bag.
  6. When ready to cook, heat about two cups of olive oil in a frying pan. Once the oil is hot, place four to five egg rolls in the pan. Fry until both sides are golden. Place on a paper plate to drain the grease.
  7. Serve with vinegar.

I know this recipe looks like a lot of work but trust me, it is so worth it.
Head here for more four-ingredient recipes!

18 thoughts on “Four Ingredient Recipes- Filipino Egg Rolls (Lumpia)”

  1. Years ago, I worked with a Filipino gal who made these to share with us all the time. They are sooo yummy. Thanks for the recipe share!

    Like

  2. Hmm I wonder if this Irish chick can pull this off one day. I assume the shells are flour so I cannot eat them but I have learned to live vicariously through my gluten loving family (OK that is a lie). My fam has not met a food group they don’t like- except Tank. He steers clear of fruit and veggies in general.

    Liked by 1 person

  3. Mmm, now I’m craving some kind of delicious ethnic food. I’ve never had these, nor any kind of Filipino food. I might have to do some Google searching. Speaking of ethnic food, have you ever tried Pupasita Express in RLB? Their papusas and empanadas are SO good!

    Liked by 1 person

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