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Cocktail Eggroll (Lumpia)(Philippine Recipe)

Combine the first 7 ingredients in a bowl.
Beat egg.
Add to the first mixture and mix thoroughly.
At one end of lumpia wrapper, spoon 2 tablespoons of the mixture and roll tightly. Seal one end of wrapper by brushing with water.
Cut roll in 2 equal pieces and deep fry until golden brown.
Serve with prepared sweet and sour sauce.

Fresh Lumpia

eaf on top of a lumpia wrapper. Place 1 tablespoon filling onto

Fresh Lumpia With Ubod

lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of

Lumpia Shanghai

In a bowl, combine first 5 ingredients.
Add egg and soy sauce; mix thoroughly.
Season with salt and pepper.
At one end of a lumpia wrapper, spoon about 2 tablespoons of pork mixture and roll tightly.
Brush one end of wrapper with water to seal.
Cut roll into 2-inch pieces.
Deep fry until golden brown.
Serve with hot sweet and sour sauce.

Banana Lumpia

Peel banana and slice it in half (lengthwise).
Wrap it with lumpia wrapper and fry it until brown.

Fried Lumpia With Sesame Seed

Combine first 9 ingredients together.
Wrap in lumpia wrapper. Grease steamer and steam for 10 minutes.
Rub with egg whites and sprinkle with sesame seeds.
Cool.
Deep fry until golden brown.

Lumpia

nd carrots.
Take one lumpia wrapper, which are very thin,

Fresh Vegetable Lumpia

head before making the lumpia and set aside.
Mix

Banana Lumpia

eat.
Separate 8 Filipino Lumpia Wrappers and set on wax

Classic Easy Lumpia (Phillipino Eggroll)

br>lay flat one lumpia wrapper at a time.
take

Lumpia

Mix ingredients and microwave small amount of filling for 45 sec - 1 minute.
Taste and spice up as necessary.
Place small amount on top 1/3rd of lumpia wrapper make like a small meat log. fold top of wrapper over meat, fold in sides and roll the rest of the way sealing with the egg.
Fry in 350-375 degree in vegetable oil.
Dip in Thai sweet chili garlic sauce.
Freeze remainder on cookie sheet, then separate and place in freezer bag.

Lumpia Mollica

ablespoon pork mixture on a lumpia wrapper with one corner facing you

Pork Lumpia

he filling mixture in a lumpia wrapper. Repeat until all the filling

Banana Lumpia

Thaw lumpia wrappers to the point where they can easily be separated.
Peel plantains and slice in half and then lengthwise (so there will be 4 pieces).
Place 2 plantains in each lumpia wrapper.
Sprinkle plantains with brown sugar (to taste), then wrap and tuck in ends.
Mix egg whites together.
Dip fingertips in egg whites and apply thin layer to exposed edge of wrapper.
Heat oil to high in deep fryer and place lumpia in; cook until golden brown. Drain.
Allow to cool slightly.
Eat while warm.

Lumpia Shanghai(Small Egg Rolls)

In a big bowl, combine first 5 ingredients, then season with salt and black pepper and blend in eggs and soy sauce.
Mix thoroughly well.
To wrap, one end of the wrapper, spoon about 1 tablespoon of the mixture and roll tightly.
Seal the edge of the wrapper by brushing with water.
Cut rolls into 2 pieces and deep fry at 370\u00b0 in vegetable oil.
Let the egg rolls brown and drain well the oil in a strainer.

Lumpia

Wash vegetables and slice.
Peel shrimp and cut into halves. Slice round onion.
Saute pork and onion in 2 tablespoons oil. Add shrimp and cook until shrimp is reddish in color.
Add sliced vegetables, salt and ajinomoto to taste.
Cook on medium heat for 3 to 5 minutes.
Stir well and set aside until cooled.
Wrap 1 tablespoon of mixture in a lumpia wrapper, folding wrapper to seal.
Fry each lumpia until golden brown.

Lumpia Shanghai

In a skillet, brown ground pork for 15 minutes, then ground beef for 10 minutes.
Drain fat, add shrimp, onions, egg, salt, soy sauce, water chestnuts, pepper, carrots, m.s.g. and mix well. Separate wrapper and spoon about 3 tablespoons mixture into each wrapper and roll tightly.
Brush end of wrapper with water to seal. Heat oil in a deep fryer or skillet.
Fry \"rolls\" until golden brown.
Cut roll into 2 pieces.
Serve hot with sweet and sour sauce.

Banana Lumpia

ugar until coated. Wrap a lumpia wrapper around each coated banana, sealing

Lumpia Shanghai

In a bowl, combine the first 5 ingredients.
Add egg, soy sauce and mix thoroughly.
Season with salt and pepper.
At one end of lumpia wrapper, spoon about 2 Tbsp. of the pork mixture and roll tightly.
Brush one end of wrapper with water to seal.
Cut roll into 2 pieces.
Deep fry till golden brown.
Serve with hot sweet and sour sauce.

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