Lola Mamie’s Lumpia
Lola Mamie’s Lumpia
This recipe, courtesy of CHEFS Vice President of Creative, Megan, comes from her favorite Chef... her mom! These Filipino Pork and Shrimp Fried Eggrolls take some practice but are worth it. Get the full scoop, plus tips to help you succeed from Megan herself, here!
1 lb Ground Pork
1 lb Shrimp – Peeled and Chopped
8 oz Water Chesnuts (canned) - Thinly Sliced
5 Cloves of Garlic - Minced
½ Cup Chicken Broth
1 Cup Frozen Peas
1 Cup Frozen Corn
2 Cups Thinly Sliced Green beans
2 Cups Thinly Sliced Carrots
1 Whole Medium Yellow Onion - Chopped
1 Pack of Lumpia Wrappers (Recommend Simex Brand)
1/4 Cup Soy Sauce
1/8 Cup Oyster Sauce
Salt and Pepper to taste
You want to cut your vegetables (Carrots, Green Beans and Water chestnuts) so that they thinly sliced and about ¾ to 1 inch long, and as uniform as possible. This is important to make sure the slices are bite-sized but also the same consistency after cooking. You want them to still have a bit of crunch to them.
Preparing the filling
In Medium size Wok – head up 1 tbsp. Vegetable Oil over medium heat.
Sauté garlic until medium brown, and add onions and Sauté for about 2 min.
Add Pork and cook until no pink is showing. Be sure to break up big pieces, and crumble thoroughly.
Add Carrots and Green Beans and cook for 1 min.
Add Oyster Sauce and Soy Sauce and stir for 3 min.
Add Chicken broth stir and for 5 min.
Add Carrots, Green Beans, and Water chestnuts and stir for 2 min.
Add Shrimp, Soy Sauce, and Oysters Sauce and stir until shrimp is cooked thoroughly.
Salt and Pepper to taste.
Drain liquid* from the mixture in the strainer for about 15 min. You want to make sure you remove as much liquid as possible so your Lumia is not soggy.
(*Pro tip – save drippings to make Pancit (Filipino Noodles) – Recipe coming soon!)
Rolling of Lumpia
Carefully separate Lumpia Wrappers. Patience is key here. Separate slowly to avoid tears and holes
Add about 2 tbsp. to the middle of bottom half of wrapper and spread over about a 1”x4” area.
Similar to rolling a burrito - Roll up bottom half to cover mix then fold sides inward and roll up to finish. You want to make sure the roll is tight enough so it is not limp, but with a little air in between the mixture so you have some space in there after you fry.
Dab a little of the oil on closing edge to seal.
Store in freezer friendly container, separating each layer with wax paper.
Frying of Lumpia
If your Lumpia is frozen – place a damp paper towel over frozen Lumpia and microwave in 15-second intervals until wrapper is soft to the touch.
In a medium-size saucepan heat 1 in of cooking oil.
Once the oil is hot add Lumpia so that they don’t touch or they will stick together
Fry until brown on one side (about 4-5 min) and flip and repeat.
Remove from oil and allow to cool (if you can!) Enjoy!
- 1 lb Ground Pork
- 1 lb Shrimp
- 8 oz Water Chesnut (canned)
- 5 Cloves of Garlic
- ½ Cup Chicken Broth
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- 2 Cups Thinly Sliced Green beans
- 2 Cups Thinly Sliced Carrots
- 1 Whole Medium Yellow Onion
- 1 Pack of Lumpia Wrappers
- Vegetable Oil
- 1/4 Cup Soy Sauce
- 1/8 Cup Oyster Sauce
- Salt and Pepper to taste