Beef Lumpia Recipe (Filipino Egg Rolls)
Lumpia is a popular snack in the Philippines. It is made of meat and vegetable fillings, wrapped with a lumpia wrapper. It is a common snack or dish you’ll see at every gathering and a special celebration in the Philippines or Filipinos living abroad.
Lumpia can be made with cooked or uncooked beef, pork, shrimp or vegetables. For the vegetable lumpia, bean sprout is the common one. It is also delicious. I will make it in the future and publish the recipe here. For the fillings, I only put carrots and vegetables. But you can also add or use cabbage, water chestnuts, and bamboo shoots. I chopped all the vegetables from my food processor mini chopper machine and they are perfect. It’s okay to also chop them manually. Just be sure to chop them finely so you have no worry of not cooking through the lumpia wrapper.
There are two common lumpia wrapper shapes; round and square. If you’re using the round wrapper, it shouldn’t be a problem which side of the wrapper is facing you. But, if you’re using the square one, lay it like a diamond shape with one corner or tip facing towards you.
So… the good thing about making raw lumpia is, they are juicier than the cooked ones. You can also freeze them in case you don’t want to cook them all. So the next time you have a craving or if you have an occasion coming up, the lumpia is there ready and you don’t have to do that tedious work again. And, oh… others would advise not to thaw them, but I thawed them before frying. It works just fine.
I also had some leftovers from the cooked ones and I refrigerated them. The next day, I microwaved them for 1 minute and still crunchy. I’m not sure though, how it is going to taste if you leave it refrigerated after a day.
This lumpia recipe makes around 30-40 rolls. You can freeze uncooked lumpia for 2-3 months.
- 1 lb ground beef
- 1 box lumpia wrappers
- 1/2 cup carrots, finely chopped
- 1/2 cup green beans, finely chopped
- 1 medium onion, finely chopped
- 1/2 tsp garlic, finely chopped
- 1/2 tsp ginger, finely chopped
- 1 tsp green onions or scallions, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1 egg, beaten
Combine all the ingredients except the egg. Mix them until well blended.
Lay out one lumpia wrapper. It doesn’t matter which side is facing towards you. But if you’re using a square wrapper, lay it out like a diamond. Cut the wrapper in half if it’s too big.
Scoop a tablespoon and spread the filling in a strip, leaving an inch from the top and bottom of the wrapper.
Fold in both ends of the wrapper and continue rolling until you reach an inch to the edge.
Dip your fingers in the beaten eggs and moisten the edge of the wrapper, then continue rolling to seal it. Repeat the process for each lumpia.
Heat oil over medium heat. About 1/2″ deep. Carefully place 5-6 lumpia at a time depending on how big the frying pan is that you’re using. Fry for 3 minutes on each side or until both sides are golden brown.
Remove from oil and drain on paper towels.
Serve with sweet and sour sauce.