LumpiaÂ
This recipe is a popular Filipino spring roll that will gather all your Titas around a table, engaged in lively conversation. They’re perfect for your next party, and many of you will be enjoying them even before you arrive. These crispy, golden-brown spring rolls are filled with a savory blend of veggies and ground meat, making them an irresistible appetizer or snack.
1 tablespoon vegetable oil
2 garlic cloves, minced
1 medium yellow onion, minced
1 pound ground beef
Pinch of salt
Pinch of pepper
1 medium carrot, shredded
9 ounces fresh trimmed green beans
9 ounces mung bean sprouts
1.5 cups canola oil, for frying
25 spring roll wrappers
1 egg, beaten
Soy sauce and vinegar, for serving
Heat a skillet over medium heat and add a tablespoon of vegetable oil. Sauté minced garlic and onion until fragrant and translucent.Â
Add ground beef to the skillet. Break it up with a spatula and cook until browned, stirring occasionally. Season with salt and pepper to taste.
Once the beef is cooked through, add shredded carrots, chopped green beans, and mung bean sprouts to the skillet. Cook for about 5-7 minutes or until the vegetables are tender. Remove from heat and let the mixture cool.
Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the beef and vegetable mixture onto the wrapper, spreading it out in a line across the center.
Fold the bottom of the wrapper over the filling, then fold the sides towards the center, and roll tightly to enclose the filling. Seal the edge with beaten egg.
Repeat the process with the remaining wrappers and filling.
Heat the canola oil in a large skillet or deep fryer over medium-high heat. Carefully place the lumpia in the hot oil, seam side down, and fry in batches until golden brown and crispy, about 3-4 minutes per side.
Once cooked, remove the lumpia from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve hot, with soy sauce and vinegar dipping sauce scoop it with your spoon and drizzle it into your Lumpia.Â
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