LumpiaFrom mis7up 8 years ago
- 3 pounds ground beef shopping list
- 1 small onion, chopped shopping list
- 1 tbsp chopped garlic shopping list
- 1 1/4 cup soy sauce, divided shopping list
- 2 1/4 cups shredded or grated carrots shopping list
- 3 1/2 cups shredded cabbage shopping list
- 1 small leek, cleaned and thinly sliced shopping list
- 1 tbsp butter shopping list
- 1/2 tbsp sesame seed oil shopping list
- 60-90 Lumpia wrappers, thawed (get extra due to tearing) shopping list
- 1 egg, scrambled shopping list
How to make it
- 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.
- 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.
People Who Like This Dish 8
The Cookmis7up Fort Sill, OK
The Rating6 people
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 d...morekrumkake in Chicago Suburbs loved it
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 the...morelunasea in Orlando loved it
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 mor...morejordynsmommy in Honolulu loved it
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