Egg Lumpia with vegetable,rice filling & teriyaki -catsup sauce

By Paulo Miguel Antonio Reyes
serving portion: 2 | serving size: 2 slices | prep time: 15mins | cooking time: 10mins

You’ll need

Frying pan, chopping board
turner, mixing bowl
knife, Frying tongs
Sauce pot

Sauce Preparation

Soy sauce 1tablespoon
Ginger, grated 1/2teaspoon
Catsup 2tablespoon
sugar 1/2teaspoon


Oil -2tablespoon
eggs -1piece
Onion, chopped 1/2 piece, small
Garlic, crushed – 8 cloves
Horseradish -1teaspoon
Carrots, diced – 1tablespoon
rice, cooked -1cup
Salt-1/4 teaspoon
Pepper- 1/4 teaspoon
Oil -1/4 cup
Spring roll wrapper – 4pieces
Spring onions, chopped -1teaspoon

1.Pre-heat oil in a small frying pan. Fry egg for at least 1minute
2. Remove egg from pan then cut into slices. Set aside.
3. In the same pan, saute onion until brown in color.
4. Add garlic, horseradish, bell pepper and carrots. Saute for 2-3 minutes,
until it turns light in color.
5. Add the rice, mix well then season with salt and pepper.
6. Transfer cooked rice to a pan and let it cool.
7. Preheat oil for frying in a pan.
8. On a sheet of spring roll wrapper, spread rice filling, egg strips and spring
onion in the center. Roll and seal the edges tightly.
9. Deep fry until golden brown.




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