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Lumpia
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Lumpia
Recipe Amount:
30 Rolls
Serving Size:
1 Roll
Sodium per Serving (mg):
84
This recipe comes from Ronni's parents and is a standard offering at all of our parties. Pair it with a sweet chili sauce or the traditional garlic vinegar sauce (chopped garlic and white vinegar).
Ingredients
- 1 lb 95% Lean Ground Beef
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 2 Tsp Fresh Ginger - Finely grated
- 1 Russet Potato - Peeled and diced
- 3 Carrots - Peeled and diced
- 3 Celery Stalks - Diced
- 1 Jalapeno Pepper - Minced
- 1/2 lb Frozen Peas
- 1/2 lb Green Beans - Cut into bite-size pieces
- 1 Corn, Sweet, Raw - 1 can or 1 cob
- 1 Tbl Fish Sauce
- 2 Tbl White Vinegar
- Black Pepper - To taste
- 1 Package Lumpia Wrappers
- 1 Egg - Beaten for an egg wash
Preparation
Step 1:
Using a large pot, brown the ground beef and drain fat. Add onions and cook until soft. Add garlic and ginger and saute 1 minute. Add potatoes and cook about 5 minutes. Add carrots, celery, jalapeno pepper, peas, green beans, corn, fish sauce and white vinegar. Saute until vegetables are cooked. Add black pepper to taste. Cool before using.
Step 2:
Separate lumpia wrappers. With rough side up, add filling and roll tightly, sealing with the beaten egg. Freeze or refrigerate until ready to cook.
Step 3:
Add oil to frying pan over medium-high heat. When oil is hot, place 1 lumpia in the pan to test the heat. Oil should be 1/2 up the side of the lumpia. Fry until golden brown. Drain on paper towels.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
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Variations
Try our vegetarian version!
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Roll
Calories (kCal):
49
Fat (g):
1
Cholesterol (mg):
16
Sugar (g):
2
Protein (g):
4
Fiber (g):
1
Sodium (mg):
84
Potassium (mg):
170