Filipino Eggrolls- Lumpia
Who doesn’t love an eggroll? This recipe was taught to me by a larger-than-life Filipino aunty who loved karaoke, Starbucks, and feeding me like it was my last day on earth.
Perfect to deep fry fresh, or do what I do. I make a million and stuff it in my freezer for later. So simple, so easy, and just packed with yumminess and memories.
Prep:
Prep time: 30 mins
Cook time: 15 mins
Ingredients:
1 lb ground pork or pork (to make it vegan use crumbled tofu)
1 cup peas and carrot mixed bag
eggroll wrappers (Here I used the nasoya brand from a regular grocery store since it’s easy to find, but if you can use the one that’s supposed to be for lumpias go for it! It’s crisper and flakier)
half a medium red onion (idk I just love red onions, white ones are weird)
2 tbsp soy sauce
1 tbsp garlic powder
1 tbsp cooking oil
salt and pepper to taste
Recipe:
This recipe is so simple. Two steps. Cook the stuffing and then cook the eggroll! Let’s get to cooking!
On high heat sautee onions and the veggies mix in the oil for about 3-4 minutes (if the veggie mix is frozen). I know peas are cooked right when I see them get wrinkly!
Now, lower the temp to medium heat and add the ground meat or tofu. Ground meat tends to clump together, so use your spatula to break it down into an even crumble. Season with garlic powder, soy sauce, salt, and pepper. Cook for 3 - 4 minutes. Set aside and let it cool. You’re done with the first part!
How to wrap:
Take an eggroll wrap and lay it flat on your counter, wet the edges with some warm water. Pictured above, place a spoonful of stuffing on the wrapper. fold the short end of the wrapper over the stuffing. Rolling forward once, fold in the side edges like an envelope, and roll forward again to seal it.
Fry at medium-high heat (a 6 on a scale of 1-10) until you get a crisp golden brown. Roughly about 6 - 8 minutes. That’s it. Enjoy!
Tag me on Instagram with #nommygod, so I can see your yummy creations!
