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Filipino Eggrolls

Mary Schultz from United States

Cooks in
Country of origin

My grandmother, who passed away at 101, taught me how to cook Filipino Eggrolls from scratch through the years. She believes this dish is the ideal appetizer to bring together those who are curious about the Philippines and those who want to share their love of this southeast Asian country. Most of the dishes originated from the Spaniards, who ruled the archipelago island for about 200 years. Filipino Eggrolls or better known as Lumpia in the Philippines did come out of Spain when friars and cooks brought this appetizer to the Philippines for their friars, monks and missionaries to serve the royalty and those who relocated from Spain. She taught me when I was 10 years old. Every time, we visited a restaurant, Grandma urged me to order the eggrolls, so I can figure out how to cook it just from the taste and texture of this appetizer. She loved watching my reaction when I found some that were not up to her standards. She delighted in seeing me find perfection in other restaurants. She also taught me to short cut any of the eggroll recipe, even if it meant reducing the time in chopping vegetables. My memories of learning this simple dish brings back fond memories and allows me to reminisce all the lessons Grandma taught in my pre-teens, teens and young adulthood of 20s.


  • Wrappers
  • Ground Beef
  • Carrots
  • Peas
  • Celery
  • Purple onions
  • Egg yolk
  • Peanut oil
  • Sweet chili sauce for dipping the eggrolls


  • Fry ground beef, vegetables and onions together until meat is brown
  • Set aside fried mixture
  • Set up rolling stations with wrappers, egg yolk and fried mixture
  • Spoon a little of the mixture into the egg roll wrapper
  • Fold left, then right and roll
  • Use the egg yolk to paste the wrapper together
  • After all wrapers are rolled up, heat up the oil mixture
  • Pour enough oil to cover 2/3 of the eggoll
  • Fry all sides of the eggroll until brown


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