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How To Cook Lumpia Egg Rolls (Pinoy Style)

geneskitchen's picture
Lumpia is a sweet rendition of the traditional Chinese egg roll. However, the lumpia could be stuffed with chicken, pork, or shrimp! The traditional chicken breast, cabbage, carrots, salt and pepper was deep fried {wok style} to perfection. The lumpia was easy to roll and tasted absolutely fabulous!
Ingredients
  Vegetable oil 2 Cup (32 tbs)
  Onion 3⁄4 Cup (12 tbs), julienned
  Carrots 3⁄4 Cup (12 tbs), julienned
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cabbage 2 Cup (32 tbs), julienned
  Chicken breast 2 Pound, cut into strips
Directions

In a medium bowl, blend together the Chicken or ground beef or pork, onion, and carrot. Add salt and pepper for taste. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!

Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crunchy
Method: 
Deep Fried
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Story
The term lumpia derives from Hokkien lunpia from the Chinese.
Subtitle: 
How to cook Lumpia egg rolls (Pinoy Style)

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