Lumpia – Filipino Egg Rolls

“This was my Grandma’s recipe that continues to be a crowd pleaser. For every family gathering, party or Sunday afternoon, you could always find freshly cooked Lumpia on the table at the Jurbina house. Grab a couple family members and/or friends and have them help you roll!”

-Elyse Jurbina, AVV Internet Sales & Marketing Coordinator

– Makes Approximately 30 –

Lumpia:
30 Lumpia wrappers (1 packet)
*can substitute egg roll wrappers
½ lb. ground pork
½ lb. ground chicken
½ lb. deveined baby shrimp
2 cloves garlic, crushed
½ cup chopped onion
½ cup carrots, julienned
½ cup bean sprouts
½ cup green beans, french cut
1 Tbsp. vegetable oil
1 tsp. ground black pepper
1 tsp. onion salt
1 tsp. garlic powder
1 Tbsp. soy sauce
2 egg whites, beaten
2 cups oil for frying

Dipping Sauce:
½ cup soy sauce
½ cup rice vinegar
2 Tbsp. scallions, finely chopped

Place a wok or large skillet over high heat, and add 1 Tbsp. vegetable oil. Cook chicken, stirring frequently, until no longer pink. Add pork and cook through. Remove chicken and pork from pan, set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion for 2 minutes. Stir in carrots, bean sprouts, green beans and add ¼ cup of water. Season with pepper, onion salt, garlic powder, and soy sauce. Add shrimp, cook for additional 2 minutes, then add cooked chicken and pork. Set heat low, cover and cook for 20 minutes. Remove from heat, set aside until cool enough to handle.

To roll the Lumpia, it helps to separate the wrappers in advance and cover with a damp paper towel to prevent from drying out. Place wrapper on a flat work surface on a diagonal so one point is facing you. Place about 1 Tbsp. of filling towards the bottom of the wrapper. Turn up bottom corner and roll upward. Fold in left and right corners making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the beaten egg whites and pat it on the remaining corner to finish rolling the Lumpia and seal the edge. Repeat until you are out of wrappers.

Using a small bowl, combine soy sauce, rice vinegar and scallions.

Add oil up to 1/2 inch depth and heat up to 365˚ F. Gently place 3 or 4 Lumpia into the oil at a time. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately with sauce.

Enjoy with a glass of the 2014 Redemption Zinfandel