Monday, January 26, 2009


1 Tbsp. vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 lbs. lean ground beef (ground pork, or heck, even ground turkey can be used)
1 cup (approx.) julienned potatoes
1 cup (approx.) julienned carrots
1 cup (approx.) julienned green beans (can be frozen French-cut)
1 cup (approx.) bean sprouts
Salt and pepper to taste
1 package lumpia wrappers (these can be found in Asian markets)
Water for sealing wrappers
Vegetable oil for frying

Heat the vegetable oil in a large pot over medium high heat, 1-2 minutes. Add the onion and sweat until translucent, 5-8 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the ground beef to the pot and cook until completely browned through.

Add the potatoes, carrots, green beans, and alfalfa sprouts to the pot, stirring occasionally until the vegetables are cooked through. Season with salt and pepper.

Transfer the filling from the pot to a colander or sieve. Drain and set aside until filling is cool enough to handle. Transfer cooled filling to a large bowl.

How We Roll:

1. Place a single lumpia wrapper, with one of its corners pointing at you, on a work surface. Place about 2 Tbsp. of the filling ¼ of the way up from the corner closest to you.

2. Grasping the corner closest to you, roll it up and over the filling until about half of the wrapper remains.

3. Fold in the right and left corners of the wrapper.

4. Continue to roll the lumpia until the final corner remains.

5. Using a pastry brush, or your fingers, wet the final corner of the lumpia with water and then roll and seal.

Repeat steps 1-5 until all the filling is gone, or until you run out of lumpia wrappers (like I said, this recipe isn’t exact).

This recipe makes a lot of lumpia, so you can place the extras in a freezer bag and then into the freezer for future use.

To cook the lumpia, heat some vegetable oil in a frying pan over medium-high heat. Add lumpia (freshly made or frozen) to hot oil and fry until golden brown on all sides.

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