Filipino Egg Rolls

1. 1

   In a pan, saute garlic in olive oil until light brown.

2. 2

   Add onions. Saute until almost translucent.

3. 3

   Add the ground pork and sprinkle with 1/2 tsp salt and 1/2 tsp blackpepper. Stir-fry until no more pink color is showing.

4. 4

   Add carrots, oyster sauce and fish sauce. Mix well.

5. 5

   Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce.

6. 6

   The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.

7. 7

   Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.

8. 8

   Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

* Per serving · 4 servings · Values may vary.