How do you make filipino egg rolls?

Question

I've always loved those egg rolls, the ones with the black ends, with those special noodles. I can't remember what they're called and i would really appreciate their names and the best recipes for them.

Answer 1

Um...I don't know how to make it but they're called Lumpia. I think those are the "egg rolls" you are referring to.

Answer 2

They are actually not Filipino egg rolls (Filipino spring rolls or Lumpia) because we don't use noodle (vermicelli noodle) as part of the ingredients.  They are Vietnamese fried spring rolls (Cha Gio).  They are harder to make because you have to roll it tightly yet, you have to be gentle with the wrapper - Pluse I don't know where you live, unless you have an Asian store, it's hard to find the wrapper for it.  Although, they might be available on line.  But here's a recipe for it anyway:

Ingredients:

Onion: 200g (finely chopped)

Carrot: 150g (finely chopped)

Dry vermicelli: 30g

Earwood: 30g

Black mushroom: 30g

Minced pork: 300g

Crab meat: 500g

Egg : 02

Pepper, sugar: 1/10 teaspoon

Chicken powder ¼ teaspoon

Cooking oil: 200ml

Fish Sauce: 1 teaspoon

Sugar: 1 teaspoon

Fresh Water: 03 teaspoon

Vinegar or fresh lime juice: 01 teaspoon

Fresh Chilli, garlic: 01 teaspoon

Square rice papper, Coconut milk.

Procedure:

Soak dry vermicelli, earwood, black mushroom in water for 20 minutes. Then dry & finely chop. Put all the prepared ingredients into a large mixing bowl and mix them well. Place some of the above prepared ingredients on a sheet of rice paper before rolling it into rolls. Put cooking oil into a pan, bring to a high heat, put spring rolls in & turn occasionally until the color of the “nem” turns light brown. Serve hot with herbs & dipping sauce.

Dipping Sauce:

Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.

There are different version of that Vietnamese Fried Spring Roll. Here's another one:

7 1/2 oz very thin bean thread noodles (also known as cellophane or mung bean noodles*)

2 oz dried wood ear mushrooms

1 medium shallot

2 garlic cloves

2 cups grated carrots (4 to 5 carrots)

1 lb ground pork shoulder

1/4 cup Asian fish sauce (preferably from Phu Quoc)

1/4 cup plus 1 teaspoon sugar

2 1/2 teaspoons black pepper

2 teaspoons salt

1 lb shrimp in shell, peeled and deveined

25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed

1 large egg yolk, lightly beaten

About 6 cups vegetable oil

Prepare filling:

Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.

Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.

Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.

Assemble rolls:

Line 2 trays with wax paper.

Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.

Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.

For nuoc cham dipping sauce

5 1/2 tablespoons sugar

3/4 cup warm water

1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)

2 tablespoons rice vinegar (not seasoned)

2 teaspoons fresh lime juice (optional)

2 garlic cloves, minced

2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise

It is important to have the right temperature oil for proper frying otherwise it might burn or fall apart.

Bon apetit!!

Answer 3

yes. here u r:

Lumpia (Filipino Egg Roll)

1 (20 count) package lumpia skins (or egg roll wrappers)

1/2 lb ground beef

1/2 lb ground pork

1 cup green onion, minced

1 cup carrot, minced

1 cup celery, minced (same as above)

1 egg, beaten

4 tablespoons soy sauce

1/2 teaspoon ground pepper

Seal wrappers with with following mixture

1/4 cup flour

1/4 cup water

Directions

1Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.

2Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.

3Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.

4Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.

5After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.

6Serve with sweet and sour sauce.

7Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

Lumpiang Shanghai (Filipino Spring Rolls)

Lumpia Filling

1/4 kg ground pork

1/8 kg shrimp, chopped

1/4 cup finely chopped carrot

1/4 cup of finely chopped celery

1/4 cup of finely chopped parsley

1 garlic clove, minced

1 egg, slightly beaten

3 tablespoons chopped white onion

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon salt

1 pinch pepper

Sweet and Sour Sauce

1 teaspoon cornstarch

2/3 cup water

1/4 cup sugar

1/4 cup apple cider vinegar

2 tablespoons fish sauce

Directions

1Combine all ingredients for lumpia (spring roll) filling.

2Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).

3Deep fry in hot oil until golden brown.

4Drain.

5Cut into shorter lengths before serving.

6Prepare Sweet and Sour Sauce:.

7Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.

8Serve with lumpia.