Lumpia (philippine Egg Rolls from Scratch)

Recipe by LikeItLoveIt
READY IN: 30mins




  • 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" 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 375F degrees, until rolls are golden.
  • Drain thoroughly on paper towels and serve with sauce.