Lumpia Filipino Eggrolls

Lumpia Filipino Eggrolls


-1 tablespoon vegetable oil
-1 pound Rabbit Ridge ground pork
-½ cup chopped onion
-2 stalks of Heifer Ranch garlic scapes, sliced
-½ cup Five Acre Farm carrots, minced
-½ cup Happy Horseshoe Farm cabbage, minced
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon chicken bouillon powder
-1 teaspoon soy sauce
-1 teaspoon fish sauce
-Salt and pepper, to taste
-30 lumpia wrappers (I use spring roll wrappers from my local asian market)
-1 local egg
-2 cups vegetable oil for frying or as needed


Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

Add onion and garlic scapes to the pan; cook and stir until fragrant, about 2 minutes. Stir in the cooked pork, carrots, and cabbage. Season with garlic powder, onion powder, chicken bouillon, soy sauce, and fish sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 1/2-inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends and roll neatly and tightly to close. Moisten the other side of the wrapper with egg wash to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble the remaining lumpia.

Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry the remaining lumpia. Serve immediately.

*Recipe and photos by Sheila Espinosa Martin

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