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Lumpia (Philippine Egg Rolls From Scratch)





egg rolls










Trans-fat Free, High Fiber


3 cups all-purpose flour
5 cups water
less 2 tablespoons
1 x salt
to taste
¾ pound ground pork
or beef
5 ounces shrimp
raw, chopped
1 each onions
small, chopped
8 ounces water chestnuts
drained, chopped
4 ounces bamboo shoots
drained, chopped
½ each celery stalks
3 each garlic cloves
finely chopped
1 each carrots
small, finely chopped
1 pound mung bean sprouts
canned, drained
½ cup raisins, seedless
1 x salt and black pepper
to taste
1 each egg whites
lightly beaten
1 x corn oil
Lumpia sauce
2 cups pineapple juice
1 cup ketchup
½ teaspoon vinegar
1 tablespoon brown sugar
1 dash red hot pepper sauce
½ inch ginger
cube, crushed
¼ teaspoon salt
1 tablespoon cornstarch


Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.

Batter should be about the consistency of a crepe batter.

Add a little water if it is too thick.

If the batter thickens as it sits, you may have to add more water.

Heat a 6 inch crepe pan and wipe out with lightly oiled wax paper.

Pour on batter quickly to cover the bottom. Pour off excess.

Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.

Remove and place on clean, dry surface.

Repeat, oiling pan each time. Do not stack doilies on top of each other until each has cooled.

Before filling, put off excess batter to make a perfect circle.

Filling: Cook pork or beef in a large skillet until pinkness is gone.

Drain off grease.

Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.

Stir in remaining ingredients except the egg white and oil.

Mix well.

Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.

Use about 1 heaping teaspoon for each doily.

Place filling near one side. Roll doily over filling a couple of times; fold in sides and roll up tightly.

Seal flap with a little egg white.

Deep fry in corn oil heated to about 375℉ (190℃), until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

Note: If rolls are filled ahead of time, cover and refrigerate until it is time to serve.

Return to room temperature and fry.

Lumpia Sauce: Combine all ingredients but the corn starch and heat.

Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste.

Return cornstarch mixture to pot and simmer until mixture is thick.

Makes about 3 cups.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 959g (33.8 oz)
Amount per Serving
Calories 111722% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 1011mg 42%
Total Carbohydrate 55g 55%
Dietary Fiber 6g 25%
Sugars g
Protein 119g
Vitamin A 67% Vitamin C 181%
Calcium 21% Iron 62%
* based on a 2,000 calorie diet How is this calculated?


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