Skip the task of rolling while still enjoying all of the savory filling! These Lumpia Egg Roll Bowls are an absolute hit!
When living in California, my husband’s best friend Kenric would come over almost every evening to hang out. We’d make a “house drink”, and they’d sit and play games or watch sports while I made dinner. Once in a while, Kenric would join me in the kitchen and teach me how to make authentic Filipino food. My favorite was his mom’s lumpia, which he’d often bring over frozen in batches that were ready to fry. He did teach me how to make them from scratch, and man-oh-man were they addicting. Since I don’t have as much time to spend in the kitchen these days (ie: two young boys running around before dinner), I thought I’d try to make a deconstructed option. Turns out, this version is absolutely phenomenal as well!
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INGREDIENTS FOR THIS RECIPE:
While Kenric’s mom’s lumpia filling primarily consisted of crispy browned pork, onion, and garlic, I thought I’d add a few extras to make a hearty entree. Fusion at its finest!
- Egg Roll Wrappers
- Vegetable Oil
- Ground Pork
- Yellow Onion
- Shredded Carrots
- Thinly Sliced Cabbage
- Fresh Ginger
- Green Beans
- Garlic Cloves
- Fish Sauce
- Lime Juice
- Liquid Aminos
- Cilantro
- Cooked Short-Grain Rice
Traditionally, I was taught to make lumpia with ground pork. However, you could also substitute with chicken, turkey, or beef.
This egg roll bowl is full of crunchy veggies. Per the usual, feel free to swap with whatever you have on hand. I love the cabbage, but you could also utilize chopped kale. The green beans are always a grand idea, but can easily be substituted with bean sprouts, snap peas, or even jicama.
One thing I’ll never change though is the chopped cilantro at the end. It adds so much brightness and a fresh pop of flavor.
OTHER RECIPES YOU MIGHT ENJOY:
Chicken Meatball Asian Lettuce Wraps
Skillet Gochujang Chicken Thighs
Air Fryer Satay Peanut Butter Chicken Skewers
Crispy Air Fryer Katsu Chicken
Crispy Chicken Korean Bird Dogs
Bite-Sized Korean Beef Cream Cheese Wontons
VIEW ALL RECIPES BY CLICKING HERE!
- 6 Egg Roll Wrappers
- 4 - 5 tbsp. Vegetable Oil, for frying
- 1 lb. Ground Pork
- 1 small Yellow Onion, chopped
- ½ cup Shredded Carrots
- 1 cup Thinly Sliced Cabbage
- 1 tbsp. Fresh Ginger
- 8 oz. Green Beans, sliced
- 4 Garlic Cloves, minced
- 2 tsp. Fish Sauce
- 3 tbsp. Lime Juice
- 2 tbsp. Liquid Aminos
- 1 cup Cooked Short-Grain Rice
- ½ cup Cilantro Leaves
- Heat the vegetable oil in a large shallow skillet - just enough to submerge the egg roll wrappers. Fry each wrapper, until browned and crispy. Remove from skillet and allow to drain on a stack of paper towels. Repeat until all wrappers are crisp.
- Remove most of the oil and add the ground pork. Break apart and sauté until browned and slightly crunchy around the edges. This will take about 15 minutes.
- Once crispy, add the onion, carrots, cabbage, and green beans. Sauté until slightly softened. Then add the garlic, fish sauce, lime juice, and liquid aminos. Continue to cook for 3 - 5 minutes, or until slightly absorbed.
- Serve the crispy egg roll wrappers on the bottom, then top with rice and pork-veggie mixture. Sprinkle with fresh cilantro and serve immediately.
NOTES ON THIS RECIPE:
- Need a low-carb version? Skip the egg roll wrappers and serve the filling over lettuce wraps or a chopped salad.
- Add a sunny-side egg on top is an excellent extra punch of protein and flavor.
- Store any leftovers, refrigerated, and enjoy within two days. Make sure any crispy egg roll wrappers are cooled before storing separately from the filling in a plastic bag before placing in the fridge.
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