Try your hand at homemade Filipino lumpia.
The kitchen is a great place to make memories. That’s the idea behind our Making Memories series!
Fox Sisters Cara and Tanna share their grandmother’s famous Filipino lumpia recipe. They said they have vivid memories of their grandma in the kitchen teaching them how to roll the egg roll wrappers. Her egg rolls were known across Ogden and won the “Best Lumpia Award” for many years in a row at the yearly Utah Filipino Asian Festival.
Catch up with Cara and Tanna at www.thefoxshop.co.
- 1 Tablespoon butter
- 1 pound ground pork or turkey
- 2 cloves garlic, crushed
- ½ cup chopped onion
- ½ cup minced carrots
- ½ cup chopped green onions
- ½ cup thinly sliced green cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 20 lumpia or egg roll wrappers
- 1-2 cups avocado oil for frying
- Place a Wok or large skillet over high heat and melt 1 tablespoon of butter.
- Cook the ground pork or turkey in the butter, stirring frequently until there is no pink in the meat showing. Remove from pan and set aside.
- Drain grease from the pan, leaving only a thin coating.
- Cook the garlic and onion in the same pan for 2 minutes.
- Stir in the cooked meat, carrots, green onions, and cabbage.
- Season with salt, pepper, garlic powder, and soy sauce.
- Set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1–2-inch space at both ends. Fold the side along the length of the filling, tuck in both ends, and roll neatly.
- Keep the roll tight as you assemble. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add the avocado oil to ¼-1/2 inch depth, and heat for 5 minutes.
- Slide 3 or 4 lumpia into the oil.
- Fry the rolls for 1 to 2 minutes until all sides are golden brown.
- Place on paper towels to drain.
- Serve immediately. We love serving it with sweet and sour sauce for dipping!