Lumpia Eggrolls

Last week I made eggrolls inspired by the PaperMoon Diner in Baltimore with duck, squash, and mushrooms. They were delicious, but this week I wanted something a bit different, so did a riff on a Filipino style lumpia eggroll, using ground turkey, shitake mushrooms, and snap peas. The filling was delicious, and would stand on its own with rice if you don’t feel like rolling in wrappers.


  • 1 lb lean ground turkey
  • 4 cloves garlic, minced
  • 4 slices ginger, minced
  • 4 large shitake mushrooms, chopped
  • small container sugar snap peas, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 carrot, shredded
  • 1 tsp oyster sauce
  • 1 TB rice wine or cider vinegar
  • 1 TB soy sauce
  • 1 tsp sesame oil
  • eggroll wrappers
  • oil for frying


  1. in a large frying pan or wok, stir fry the turkey with the vegetables until the meat is no longer pink. 
  2. Add sauces and cook for 1-2 minutes to incorporate. Vegetables should be well wilted but still retain a bit of crunch. 
  3. Adjust seasonings and set filling aside to cool.
  4. Heat about 1/8″ deep oil in a clean large frying pan (or deep fry).
  5. put aboout 3 TB filling in eggroll wrapper along long axis, and roll while tucking in the edges. they should be less bulky than Chinese style eggrolls, which are rolled on the diagonal with more filling.
  6. fry for a few minutes on each side, until golden brown.
  7. drain on paper towels, service with sweet&sour vinegar-soy-mirin-sesame dipping sauce. 
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