Vegetable Eggrolls (Lumpia)

Pork and diced vegetables in lumpia wrappers.

Ingredients

• 1 lb ground pork
• 1 qt green beans, diced
• 1 qt carrots, diced
• 2 qts potatoes, diced
• 1 qt sweet potatoes, diced
• 1 whole onion, diced
• ½ head of cabbage, finely shredded
• 1 tsp chicken-flavored bouillon
• 1 egg, beaten (for sealing)
• 1 pkg lumpia (spring roll) wrappers

Preparation

1. Dice the green beans, carrots, potatoes, sweet potatoes, and onion. Finely shred the cabbage.
2. Sauté the onions with two cloves of garlic until translucent. Add the ground pork and cook until browned.
3. Add the diced carrots, green beans, potatoes, sweet potatoes, and shredded cabbage. Sauté each until slightly tender. Stir in the bouillon.
4. Transfer to a large pot. Cook until the vegetables are tender. Cool completely before wrapping.

Wrapping

Place a spoonful of cooled filling on a wrapper. Fold the sides and roll tightly. Seal the edge with beaten egg.

Frying

Heat oil in a deep fryer or a large pot over high heat. Fry in batches, flipping, until both sides are golden brown. Drain on paper towels.

Serve warm with your favorite dipping sauce.

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