Authentic Lumpia Recipe (Filipino Egg Rolls)

Updated on April 28, 2018 stylezink moreContact Author How Do I Make Lumpia (Filipino-Style Egg Rolls), I learned this recipe from my Filipino mother. I love this lumpia recipe because it isn't overstuffed with vegetables. My mom's Filipino recipe has been a little Americanized. You're going to need patience! The first thing you'll need is: a lot of patience!

Especially if you have never worked with lumpia wrappers before. The wrappers (available at most local Asian food markets these days) are very thin sheets of dough that you will use to wrap your fillings. For some reason—and I have never understood this—they package the wrappers all stuck together. This makes it very difficult to separate them from one another.

Recently, they have began selling the wrappers individually separated. However, they only sell 25 sheets per pack instead of the normal 50 per package. The individually separated packages also costs a few cents more; so, depending on how much time and patience you have, that is your choice to make.

To me, the extra few cents is worth it, especially if you're preparing for a party or wedding. Please don't let this discourage you from making this tasty treat! The time is surely worth the end product, and you will definitely have future requests for this appetizer. Chop your onion. Shred your carrots.

You'll want to brown your ground beef with your chopped onions, shredded carrots, garlic, pepper, and season salt over medium high heat in a skillet or frying pan. I recommend using a frying pan that is at-least 1 1/2" to 2" deep. When the meat is nice and brown, drain the excess grease and set aside.

Now, here comes the fun part. Separate the wrappers. In all my years of making lumpia, I have not found any easy way to separate these darn things, but I will tell you how I do it. Maybe you can come up with an easy way. The wrappers need to be defrosted if they are frozen.

You'll also want to have a plate to set them on, as well as a damp kitchen towel to cover them; we don't want our wrappers to dry out! Open the package, and take out the stack of wrappers. Start at the edges and gently start peeling the edges upward.

Continue around and around until you eventually get to the center of that particular sheet, and then remove the individual sheet from the stack. Now, place the loose sheet on your plate under the damp towel or cloth. And basically repeat until the stack or package is done. It will take you a few times of separating before you get the hang of it, probably midway between the stack.

We are now ready to assemble our rolls. Take one of the wrappers and spoon 1-2 tablespoons of your ground beef mixture in a line near the edge on the wrapper. Fold the wrapper over the line of meat you just spooned. Now, you will begin to roll the meat into a tube. Stop rolling when you are to the middle of the wrapper.