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Deconstructed Egg Rolls

Photo: Annabelle Breakey; Styling: Karen Shinto

Total time 30 mins

Serves 4

A lumpia is a Filipino-style egg roll often filled with a gingery mixture of pork and carrots. We've skipped the rolling to make the dish speedier, added rice to make it heartier, and ended up with something very tasty--call it a Filipino tostada.


  • 1 cup short-grain white rice (preferably sushi rice)
  • Vegetable oil for frying
  • 4 egg roll wrappers (6 in. square)
  • 3 garlic cloves, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 pound ground pork
  • 2 teaspoons fish sauce
  • 3 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 1/8 head cabbage, thinly sliced to make about 1 cup
  • 3/4 cup coarsely shredded carrots
  • 1/4 cup chopped cilantro plus a few leaves for garnish

Nutrition Information

  • calories 640
  • caloriesfromfat 49 %
  • protein 26 g
  • fat 35 g
  • satfat 10 g
  • carbohydrate 56 g
  • fiber 2.7 g
  • sodium 838 mg
  • cholesterol 82 mg

How to Make It

  1. Cook rice according to package instructions. Heat about 1/2 in. oil in a large frying pan over medium-high heat until oil begins to ripple. Fry wrappers, one at a time, until golden on both sides, about 1 minute per side. Drain wrappers on paper towels.

  2. Carefully drain all but 2 tbsp. oil from pan, add garlic and ginger, and cook until fragrant and softened, 30 seconds to 1 minute. Add pork and fish sauce, and cook until pork is brown and crisp at the edges, 5 to 7 minutes, breaking up pieces with a wooden spoon.

  3. Whisk together lime juice and soy sauce in a small bowl. In a large bowl, toss cabbage, carrots, and chopped cilantro with 1 tbsp. soy sauce mixture.

  4. Divide crisp egg roll wrappers among 4 plates. Top each with rice and pork. Mound carrot-cabbage slaw on pork and sprinkle with a few cilantro leaves. Serve with remaining soy sauce mixture for drizzling.