Blue’s Lumpia


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 small onion, finely diced
  • 1 cup shredded carrots
  • 1 (8 ounce) can water chestnuts, chopped
  • 2 tablespoons minced garlic
  • 1 egg
  • 1/2 cup oyster sauce
  • Salt and ground black pepper to taste
  • 100 lumpia wrappers (egg roll wrappers)
  • 1 egg, beaten
  • 1 quart vegetable oil for frying


Mix beef, pork, onion, carrots, water chestnuts, garlic, 1 egg, oyster sauce, salt, and black pepper in a large bowl until well blended.

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Place about 1 tablespoon beef-pork mixture on an egg roll wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper tightly around meat. Brush a small amount of beaten egg over the top corner and press to seal. Repeat with remaining filling and wrappers. Store rolls in a covered container.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Fry rolls in batches until golden brown, about 7 minutes. Drain on a paper towel-lined plate. Serve immediately.