Recipe

Lumpia Recipe

Add Step-by-Step Photos	Mis7up / All my dishes 10 months, 2 weeks ago This dish is a little labor intensive but a labor of love. It's all worth it in the end. This recipe can easily be stored in the freezer after prepared and lumpia can be fried a few at a time. Note: they don't have to be fried 1st before freezing. Lu... More Prep:60m Cook:45m Servings:45	Mis7up
	beef semilaborintensive tasty

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Fans

clbacon

lunasea

refugeesre

fizzle3nat

jordynsmom

krumkake

Ingredients

3 pounds ground beef

1 small onion, chopped

1 tbsp chopped garlic

1 1/4 cup soy sauce, divided

2 1/4 cups shredded or grated carrots

3 1/2 cups shredded cabbage

1 small leek, cleaned and thinly sliced

1 tbsp butter

1/2 tbsp sesame seed oil

60-90 Lumpia wrappers, thawed (get extra due to tearing)

1 egg, scrambled

Directions

Please note: read the directions carefully. This is a time consuming process, and one that you should have time to make. Not a quick recipe. The time consuming part really is the prepping the veggies and then rolling up the lumpia with the wrappers. This recipe was cut down. Please buy plenty of Lumpia wrappers. Depending on the brand you get, will depend on the quality of the wrapping. Wrappers are ment to be thin and thinner then egg roll, wonton and spring roll wrappers, some brands tear very easily when separating, so you need to be gentle with them. Look for the ones that are separated with parchment papers, they will be better quality. Lumpia wrappers come frozen and can refreeze with ease.

Now-directions.

In a large pot, brown ground beef with onions, garlic and 1/3 cup of soy sauce on med-high heat. Mash ground beef as it cooks the smaller the pieces, the better. Try not to have large chunks of beef because can cause wrappers to tear. Cook until no longer pink. Drain. Set aside a few minutes.

In the same pot you cooked beef in, add sesame seed oil, butter, carrots, cabbage and leeks. Stir well until all it coated. Cook for about 5-8 minutes on medium heat. Add beef mixture to the top of veggies, don't stir yet. Reduce heat to low-medium, pour remaining soy sauce over the top of meat. Cover and cook for 15 minutes. This process steams down the veggies. Uncover, stir all together. Turn off heat.

Wrapping process

You will need a hand strainer. Meat mixture will need to strain, straining a 1 1/2 cups at a time, but keep meat moist with the sauce as you go. Separate lumpia wrappers as you make them. Keep covered with a lightly moist towel.

Taking one wrapper at a time, spoon 2-3 tbsp of meat mixture to one corner(if squared) 2 inches away from edge. Fold edge over and roll over once, fold the left and right sides in and roll over until 2 inches from final edge, taking your fingers or a basting brush and brush lightly with egg and finish rolling all the way to the end. This will seal the lumpia closed.

Place finished lumpia on a parchment lined pan. When pan is full lay parchment on top and layer another row on top of that. Repeat lumpia process until all of the mixture is gone. Discard the sauce that meat was cooked in.

When wrapping process is completed, heat oil in a fryer(which works the best) Cook until golden brown. Remove from heat and drain on paper towel. Serve with your favorite sides.

Stores well in the freezer. You can store immediately after wrapping and as long as 6 months in the freezer. Can be fried from frozen state.

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Comments

krumkake 10 months, 2 weeks ago said:
My son-in-law's Filipino grandmother was said to make the best lumpia ever, but she never gave up her recipe secret. This recipe sounds very much like what her filling was, so I most definitely want to try it. Thank you for your detail and loving description of the process - it is obviously a recipe that is close to your heart! I look forward to trying it, and I'm sure it will be a great success. Thank you!

lunasea 10 months, 2 weeks ago said:
I love lumpia and you're absolutely right...don't even try these unless you have the time. I have access to lumpia wrappers at my local Asian supermarket and have made lumpia three times, with greater success each time out. The next time I make them, I'll be using your recipe. Thanks so much for the wonderful detail - and your picture has me drooling. Great share - high 5 - and a beauty flag for the photo. ;) ~Vickie

jordynsmommy 10 months, 2 weeks ago said:
Ooh, lumpia is a magical word to this Filipino girl! My mom's filling is similar, but she doesn't use leeks or as much shoyu (err sorry, soy sauce), and she adds bean sprouts. Strange as it sounds, my boyfriend likes to dip it in ketchup. It's more common to dip it in a mixture of soy sauce and vinegar, but I love it with Thai sweet chili sauce, especially the Pantainorasingh brand. It has turnips and carrots in it for an added crunch and I think it's a lot tastier than the MaePloy brand. Thanks for a great recipe, here's my 5!

babskitchen 10 months, 2 weeks ago said:
Mis7, is lumpia the same as egg roll wrappers?

fizzle3nat 8 months, 3 weeks ago said:
Oh, this recipe is making me miss Hermie right now! She is a lovely lady from the Phillipines and when she lived here, she used to make these for when she worked with my sister and for church (the 'coffee hour' afterwards) once in awhile. Oh so good! Thanks for sharing a great recipe and for reminding me of a special memory. - Natalie

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