Lumpia is the Filipino equivalent of an egg roll. There are many variations in the Philippines. Lumpia is typically filled with all sorts of varieties of meats and vegetables. This is my version of this recipe.
These crispy little guys are irresistible at parties. You get your sweet from the sauce and the salty from the pork… the perfect complement to any alcoholic beverage.
Lumpia wrappers may be difficult to find, depending on your location. You can use Chinese spring roll wrappers if need be.
Sweet and sour sauce or spicy vinegar sauce, for serving
Heat 1 tablespoon of oil in your favorite large skillet. Add onions and cook until almost translucent. Add and cook the pork until no pink is showing. Add salt and pepper, carrots, oyster sauce and fish sauce. Mix well. Add shrimps and cook until pink then add the beaten egg. Mix well and remove from heat. Allow to completely cool and drain if necessary.
Spoon a heaping tablespoon of filling diagonally near one corner of your wrapper. Turn that same corner over your filling, tuck in the sides and roll tightly (like a little burrito). Moisten the top corner and edges with water to seal it.
Heat a deep skillet or large pot and add oil. Heat for 5 minutes (to about 375 degrees F). Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and quickly turn the egg roll to ensure the skin crisps up and does not stick to the other egg rolls in the pan. Adjust the heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Fry the rolls until all sides are golden brown, 2 or 3 minutes on each side. Drain on paper towels and serve with sweet and sour sauce or spicy vinegar sauce.