Grandma's lumpia recipe

by Arnold C. Rama

This article is about my grandmother’s recipe called lumpia (egg roll). I can remember when I was about 4 years old sitting on a black stool in my Grandmother’s kitchen watching her make lumpias. I can still see her in my mind as she showed me how to make it (as if every 4 year old should know how to make lumpia). My Mom and my Aunt were accustomed to good cooking and baking. We all agree that the best of the best were the lumpias that my Grandmother made. It was one of those old family recipes that was made with a little bit of this and a little bit of that. Many of my family's recipes come from my Grandmother. Now that I am older, I too know how to cook lumpia, thanks to my Mom, because she is the one that taught me how to make it, teaching the basics that my Grandma used and so much more. In my family, I guess it just comes naturally, out of generations of good cooks. Now I would like to share this recipe with you and my hope is that you will find this recipe to your liking. Lumpia is something that you could serve at a family outing, when friends come to visit, during holiday times or anytime of the day.

First, you will need the ingredients.

Grandma's lumpia recipe - Nutrition for the World

Here are the ingredients:

Lumpia wrappers (available at Asian food markets or any grocery stores)
1-tablespoon vegetable oil
1-egg for sealing the wrappers (egg wash is egg plus a bit of water, brushed on to seal the egg roll)
1-pound ground pork
½ chopped onions
2-cloves garlic crushed
½ cup minced carrots
½ cup minced green/red onions
1-teaspoon ground black pepper
1-teaspoon salt
1-teaspoon garlic powder
2 cups of vegetable oil for deep-frying

Once you have all the ingredients we can get started. Start by placing and setting up a large frying pan or skillet on high heat, and then pour in 1-tablespoon of vegetable oil into the frying pan. Cook and stir pork frequently until there is no pink showing in the meat. When the pork is done, carefully remove it from the pan. Then drain the excess grease from the pan and make sure you leave a thin coating of the pork fat in the pan. After that, cook the garlic and the onions using the same pan for about 2 minutes. Then add and mixed in the cooked pork, green onions, carrots, and season it with ground black pepper, garlic powder, soy sauce, and salt. Carefully remove it from the heat and set it aside until it is cool enough to handle.

Now, the fun part is wrapping it. To wrap it, place three tablespoons of the filling diagonally near one corner of each wrapper, leaving about 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you can. Then brush it with egg wash to keep it moist and this helps it in place. Cover the rolls with plastic wrap to retain moisture. After all that, heat a heavy skillet on medium heat. Then add vegetable oil to 1/2 inch depth, and heat for 5 minutes. Slowly dump rolls one at a time into the skillet. You can dump 3 to 4 rolls as long as it does not get over crowded. Fry the lumpia for about 1 to 2 minutes, until all sides are golden brown. Once the egg rolls are done simply drain them on paper towels and there you have it.


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