Recipe by Elise
"The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores)."
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finely chopped raw shrimp
finely chopped onion
finely chopped green onions
monosodium glutamate (MSG)
1 (16 ounce) package
spring roll wrappers
egg white, beaten
vegetable oil for frying
im a filipina living here right now in the united states. and yes you this dish is very popular in the philippines and goes really good with sweet and sour or just katchup. i even sometimes use ground beef or rice sticks noodles with chicken shrimp and veges..my husband always loved it whatever i stuffed in there as long as its seasoned well. you can also add raisins on it if u like for a little sweetess. and by the way you dont have to waste an egg, just use water to seal the wrapper...goes good too. and you can make a thick filling if you saute the filling first or just put thin raw filling. really good try it!!!
Great lumpia recipe! Easy to customize by adding the same quantities of your preferred veggies. Makes more than enough for a crowd and the cooked lumpia freeze well for reheating later. Just be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling.
these are best when served with the sweet and spicy sauce! One of my first true filipino foods that I ever tried, and I am a picky eater! I know the woman that made them for me used different filling but its whatever you want to put in it!! Tasty!
WAS REALLY GREAT ! I FRIED ALL MY INGREDIENTS TOGETHER AND THEN PUT THEM IN THE WRAP !!
These are fantastic! I omitted the MSG and kept everything the same. I also cut the wrappers in half diagonally and wrapped it like that. It still had plenty of wrapper. I am going to be making these again and again. My husband could not get enough of these. Thank you so much for this recipe!
I question not cooking the pork prior to rolling the lumpia. I have been making lumpia for years and alway cook the pork and vegatables prior to putting the filling in the wrappers. That way, I ensure the pork is properly cooked and I don't have to cook it so long in the hot oil. Just long enough brown the wrapper.
these area amazingly addictive. highly recommended
I'm half Filipino and have made all sorts of lumpias and have chosen this one for my cooking class final my senior year and got an A+ for the class!!! :-) teachers and classmates loved it :-) I pretty much followed the recipe only added one ingredient to it, I added bean sprouts to the recipe tasted really yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Lumpia - Filipino Shrimp and Pork Egg Rolls
Serving Size: 1/75 of a recipe
Servings Per Recipe: 75
Amount Per Serving
Calories from Fat: 19
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