Classic Easy Lumpia (Phillipino Eggroll) Recipe

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Classic Easy Lumpia (Phillipino Eggroll)
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Ingredients
9
Count
Nutrition
485
Calories
Total time
65
Minutes
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Ingredients:

  • 2 packages lumpia skins , each package has 30 wrappers (found in oriental grocery stores or common in military commisaries)
  • 2 1/2 lbs 93% lean ground beef
  • 1 cup finely shreded celery
  • 1 cup finely shredded potato
  • 1 cup finely shredded carrot
  • 1/2 cup egg white
  • salt (optional)

Directions:

  1. In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl.
  2. Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers).
  3. Pour all shredded vegetables into meat and mix all ingredients together.
  4. Set aside a sheet pan to lay your rolled lumpia's.
  5. Lay flat one lumpia wrapper at a time.
  6. Take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper.
  7. Fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside.
  8. Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve.
  9. These go well with sweet and sour sauce, soy sauce, or just plain.
  10. **tips.
  11. Be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them.
  12. When cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible .
  13. Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 485.04 Kcal (2031 kJ)
Calories from fat 180.66 Kcal
% Daily Value*
Total Fat 20.07g 31%
Cholesterol 163.04mg 54%
Sodium 266.5mg 11%
Potassium 266.97mg 6%
Total Carbs 10.4g 3%
Sugars 3.24g 13%
Dietary Fiber 1.97g 8%
Protein 62.06g 124%
Vitamin C 2.8mg 5%
Vitamin A 0.7mg 22%
Iron 0.3mg 2%
Calcium 24mg 2%
Amount Per 100 g
Calories 127.7 Kcal (535 kJ)
Calories from fat 47.57 Kcal
% Daily Value*
Total Fat 5.29g 31%
Cholesterol 42.93mg 54%
Sodium 70.17mg 11%
Potassium 70.29mg 6%
Total Carbs 2.74g 3%
Sugars 0.85g 13%
Dietary Fiber 0.52g 8%
Protein 16.34g 124%
Vitamin C 0.7mg 5%
Vitamin A 0.2mg 22%
Iron 0.1mg 2%
Calcium 6.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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