Thursday, March 5, 2009

Lumpia, Filipino eggrolls

It's Friday! Let's all go to Gollum's at and join the potluck and taste what everybody is bringing!. See you there!
I decided to bring some Filipino eggrolls that we call "lumpia".
Sorry, I forgot to take pictures before I started everything. As you can see here, most of the eggrolls have already been rolled so I only have a few filling left. But I can tell you what my ingredients are.

cooking oil, about 2 tbsps for cooking and then a lot for frying the eggrolls after they are rolled.
onion, chopped into small pieces
garlic, crushed
garlic salt
salt and pepper to taste
pork, cut up into small cubes
potatoes, cut up into small cubes
shrimp, cut up into small pieces
bean sprout
cabbage, sliced into small pieces
carrots, sliced into small pieces
eggroll wrappers

Sorry, I can't give you the exact measurement cause I just throw in whatever I have available. It really does not matter if you have more of one or the other, just a matter of preference. I think it comes out just as good, no matter what you do.

Heat about 2 tablespoons of oil. Cook the garlic and then drop the onions and cook until a little transparent. Add the pork and potatoes and cook, add the shrimp and the veggies. Season.
After it is cooked, drain throroughly and let cool.

This is how it will look like.
Wrap in eggroll wrappers individually just like below.
I seal the ends with water or egg white.

Store whatever you will not use into a ziploc bag and freeze for later use.
Heat the oil until it is REALLY hot.
Drop the wrapped eggrolls one by one being careful not to break the skin. Turn after one side is brown and cook the other side until brown.
I like to either put them in a strainer after they are cooked before putting them in a serving platter or just line up the serving platter with a paper towel to drain or blot the excess oil.
Now we're ready to eat. You can use sweet and sour sauce to dip them into. I like to use vinegar with crushed garlic, salt and pepper and hot pepper to dip mine.

Enjoy! Now, let's go taste the other food!
Thanks Gollum, for hosting the potluck again!


Diane @ Four Paws and Co said...

Mmmmmm! It was always such a treat when friends brought lumpia to potlucks & never lasted very long either! ♥

Deb said...

They look really yummy, may have to try that recipe out.

Susan said...

Could you please pass me 4 of them? Those look delicious!

bj said...

OOOO, these look soooo good. i am so hungry, I am about to have a hissy fit.
I'll take one of those bags full, if you please!! :O)

Foley said...

They look absolutely yummy! I love eggrolls but have never ventured to make them..with your recipe I think I will finally give it a try!

marty39 said...

Oh they look so good. I have never made egg rolls and these don't look too hard. I will definitely try these. I do make won tons all the time, so this would be good to go with them. Thanks Christine for the great recipe. Hugs, Marty

Cindy J. said...

Yummy Christine, what are you going to serve with them? Sure wish we lived closer, I'd be at your house all of the time...LOL Love, Cindy

Linda said...

I have made wontons, but never egg rolls. Those look delish! And I love the previous post with the lambs and the Fleur de lis trellis. Very nice! Linda

Lynne (lynnesgiftsfromtheheart) said...

OH my goodness.. my Bailey and
Mr. P love egg rolls.. will have to try this on a w/k when my Bailey is here.. thanks for the recipe..hugs ~lynne~

Gollum said...

You make it look so deliciously easy with the wonderful photos and instructions. I can't wait to try this for Dr. Gollum.

kiakai / Kelly said...

When I was in my early 20's I dated a guy from Hawaii. His family made these things all the time. He was Philipino/Hawaiian. I could eat ten of these at once! I guess they could be made without the meat? One thing I learned from my Mexican ex-mother-in-law was to drain taquitos in a bowl lined with paper towels, and stand them up. I've done it ever since. I will definitly write this recipe down. Thanks for this!!

susan said...

Whew! Looks like a lot of work, but worth the effort. You've inspired me to try!

Melissa Miller said...


Did I ever tell you we lived on Guam when my father was in the AF?
We ate them all the time at fiestas.

Great recipe Christine! I'm not the best cook but
you have me wanting to try making them soon. YUM!

~Melissa ;)

Chandy said...

Christine, I make the shanghais a lot! My kids love it and as your commenter mentioned, "never lasts long"! I think I need to make some soon; my son's turning 7 this Sunday and he loves them! It'll be a surprise...

Hugs, Carolyn (Chandy)

once in a blue moon... said...

it looks delish!

mbkatc230 said...

These look delicious Christine. It's funny, I always thought they would be alot more difficult to make, but I may give this a whirl. Thanks! Kathy

Happy To Be said...

GM Christine...this looks yummy girl..I told you my daughter was married to a Filipino at one time and girl she still makes these for every occasion we have and they are so YUMMY!! Did you not see Kyra and my Josh ( grandson ) on my side bar?? well that my grandson that half filipino and his baby..told you they were great looking guys..may you have a safe and great day...hus and smiles Gl♥ria

Linda at Lime in the Coconut! said...

Ooooo I love those!! What a treat to see them being made!

Thank you!

Justine/Justiney/Tiney said...

I'm drooling all over my keyboard here! Yummmmmmmmmmm

Justine :o )

KBeau said...

Well, I can't wait to bite into one. I'm sure it will be delicious.

prof en retraite said...

Oh Christne...I have had these and they are soooo good!! Thanks for sharing the recipe!! Have a great weekend...hugs...Debbie

Smilingsal said...

It's so smart to freeze some for later meals. Thanks for the good stuff.

~CC Catherine said...

These sound divine! Would I also be able to deepfry this if I wanted? The reason I ask is that I do spring eggrolls by deepfrying., just wasn't sure I could do the same with these.??? Would love to know, thanks! ~CC Catherine

~CC Catherine said...

These sound divine! Would I also be able to deepfry this if I wanted? The reason I ask is that I do spring eggrolls by deepfrying., just wasn't sure I could do the same with these.??? Would love to know, thanks! ~CC Catherine

Mary Ellen (megardengal) said...

Oh these sound so yummy!!! Thanks for sharing!


prairiedog said...

Hi Christine,these look good and you gave such great detailed instructions.I love trying authentic recipes from other places,I'm going to be making these.I'll let you know how I made out.I never heard of potatoes in egg rolls,that is what I find interesting about this recipe.Thanks for sharing.

Kristen said...

Yum these look so good! And I love the fact that you can freeze them for later ~ Your instructions and pictures are fabulous!

Bo said...

OK have made these sound easy enough for even me to give them a whirl...I love egg rolls! ;-) Bo

Susan said...

you make it sound so easy...but I am not sure I could make them!

laurie @ bargain hunting said...

Christine, you are just a fabulous cook. I've told Danny several times that we should have gone to eat at your home when we came through there. Remember, he was in too big a hurry. He would have probably raced to your house if he'd known what a great cook you are! laurie

imjacobsmom said...

Christine, You make this sound so easy - I think that I will try these. I'm saving this recipe for sure! ~ Robyn

Blondie's Journal said...


These eggrolls look scrumptious! I have made eggrolls before but I would like to try your filling and dipping sauce. I don't want to bother you but are you using the larger warappers and what type of oil do you use to cook them in?



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