Filipino Egg Rolls

If you want to add more gluten free and dairy free recipes to your recipe box, Filipino Egg Rolls might be a recipe you should try. One serving contains 2068 calories, 113g of protein, and 169g of fat. This recipe serves 1 and costs $11.84 per serving. 14 people have tried and liked this recipe. This recipe from Foodista requires tamale wrappers, garlic, fish sauce, and oyster sauce. It works well as a hor d'oeuvre. A few people really liked this Chinese dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 87%, this dish is tremendous. Similar recipes include Filipino Egg Rolls, Filipino Egg Rolls, and Filipino Egg Pie.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

In a pan, saut garlic in olive oil until light brown. Add onions. Saute until almost translucent. Add the ground pork and sprinkle with tsp salt and tsp blackpepper. Stir-fry until no more pink color is showing. Add carrots, oyster sauce and fish sauce. Mix well. Add shrimps and cook until pink then add egg. Mix well and remove from heat. Allow to completely cool down. Drain if necessary. Set aside the sauce. The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture. Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain. Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

 

Step by step:

1. In a pan, saut garlic in olive oil until light brown.

2. Add onions.

3. Saute until almost translucent.

4. Add the ground pork and sprinkle with tsp salt and tsp blackpepper. Stir-fry until no more pink color is showing.

5. Add carrots, oyster sauce and fish sauce.

6. Mix well.

7. Add shrimps and cook until pink then add egg.

8. Mix well and remove from heat. Allow to completely cool down.

9. Drain if necessary. Set aside the sauce.

10. The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.

11. Heat vegetable oil in a large, deep frying pan over medium high heat.

12. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil.

13. Place egg roll on layers of paper towels to drain.

14. Serve the lumpia or Filipino egg rolls with your favorite sweet and sour sauce or a spicy vinegar sauce.

Nutrition Information:

covered percent of daily need

 

Related Videos: