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These are Filipino egg rolls filled with pork, potatoes, bean sprouts, carrots, and green beans, wrapped in a thin wrapper and fried in a pan. They can be made ahead of time and frozen. No need to thaw. Goes from freezer to pan and cooks up in minutes.

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Chandler, AZ

Serving Size / Yield

6 servings


  • 1 lb. pork tenderloin
  • 3 med. russet potatoes
  • 3 carrots
  • 3 C. fresh green beans
  • 4 C. fresh bean sprouts
  • 1 14-oz. can low-sodium chicken broth
  • 1/3 C. low-sodium soy sauce
  • 1 med. onion, chopped
  • 2 clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 pkg. Spring roll wrappers
  • 1 egg white
  • 2 C. oil for frying

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Trim and cut the pork into small bite-size pieces. Put aside. Peel and small dice potatoes and put in a bowl of water, so they do not turn black. Peel and small dice carrots. Chop green beans in small pieces. Rinse bean sprouts. Chop onion and mince garlic.

In a large pot, put about 2 tablespoons of oil and heat on medium-high until hot, drain the water from the potatoes and put potatoes in in pot and cook potatoes until done (be careful not to mush potatoes). Remove potatoes onto a plate with paper towel to drain excess oil. Add the onion, cook until onions become translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds, do not burn garlic. Add the pork and cook until pork is done. Add chicken broth and soy sauce. Cook until liquid is reduced by half. Add in the carrots and green beans, lower heat and cook until tender-crisp, then add the potatoes back into the pot and add bean sprouts, continue cooking until bean sprouts are slightly limp. Remove mixture from pot to a large bowl, to cool. Add salt and pepper to taste if desired.

As mixture is cooling, separate the lumpia wrappers/spring roll wrappers, careful not to tear them. Put egg white in a small bowl to seal lumpia wrappers.

Place about 1-2 Tbs. filling mixture onto each lumpia wrapper, and roll up like an egg roll. Seal with egg white. (Note: At this point you can freeze the egg rolls to cook at a late date.)

To Cook:

Add about 2 cups of oil to a frying pan. Heat oil until hot, about medium-high, and place a few lumpia rolls in pan. Cook until wrapper turns golden brown, then turn over and do the same on other side. Cooks up quickly, so must be watched closely. Place lumpia on paper towels to soak up excess oil.Serve with a Thai Sweet Chili Sauce for dipping.

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