Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Brush the tops with butter or egg wash before baking for a golden, glossy crust.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Egg Roll
Crispy Filipino egg roll (lumpiang itlog) — a thin egg wrapper filled with sautéed vegetables and ground meat, deep-fried until golden.
Instructions
- Heat 1 tablespoon of cooking oil in a pan.
- Saute ginger and the ground pork. Cook until the pork turns light brown.
- Add garlic powder, stir, and cook for a minute. Turn off heat and set aside.
- In a large bowl, combine cabbage and carrots. Mix well and microwave for 5 minutes.
- Combine cooked pork and cabbage mixture. Add soy sauce and mix.
- Wrap the mixture using the egg roll wrappers. This is done by placing about a quarter cup of mixture on the middle of the wrapper. Fold the two corners and roll. Brush some beaten egg mixture on the last corner to seal the wrapper.
- Heat 3 cups of cooking oil in a wok or a deep pan.
- Deep fry the egg rolls in medium heat until the color turns golden brown.
- Remove from the fryer and let excess oil drip.
- Transfer to a serving plate. Serve with sweet and sour sauce.
Kitchen Tools We Recommend
Cook Egg Roll the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Brush the tops with butter or egg wash before baking for a golden, glossy crust.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment