Making (probably) The Most Flavorful Egg Roll in the World

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Pulse the carrots, celery, onion, cabbage, ginger and garlic in a food processor on high until roughly minced, stopping to scrape the bowl a few times as needed.
2. Put the minced vegetables in a large bowl with the pork, eggs, soy sauce, sugar, salt, pepper and bouillon powder or MSG if using. Mix thoroughly by hand until well combined.
3. Optionally spoon the filling into piping bags or plastic zip bags and cut off the tip to make an opening of about ¾ to 1 inch.
4. Lay one wrapper on a clean surface with a corner facing you. About 2 to 3 inches up from that corner, pipe a 4 to 5-inch log of filling. Fold the corner over the filling, then fold each side toward the center, keeping it snug.
5. Roll forward, stopping 2 to 3 inches short of the far corner. Brush or dab egg wash (egg whisked with water) on the top corner, then finish rolling and set the lumpia on a parchment-lined sheet tray.
6. Repeat until all the filling is used.
7. About halfway through rolling, heat a 4 to 5-quart pot filled halfway with oil over low to medium heat until it reaches 350°F. Keep the temperature steady.
8. Fry the lumpia 6 to 7 at a time for 4 to 5 minutes, turning them halfway with a slotted spoon, until deep golden brown and crispy outside and reaching 145°F inside.
9. Drain on a rack set over a sheet tray or on paper towels. Repeat until all the lumpia are fried.
10. Serve hot. A sweet chili dipping sauce is optional.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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