Ask anyone if they’ve had Filipino food and 9 times out of 10 they’ll chirp back something about the “eggrolls” with GLEE! Served as an appetizer, this deliciousness is REALLY a “you can’t eat just one” food.
I prefer to bake mine. My mother had a fit because she was a traditionalist and deep fried hers. I felt like baking gave me the liberty to eat more! You could use that handy-dandy air fryer you got when they were all the rage!
We dip them in a vinegar and garlic mixture. Most prefer, including my Irish husband, to dip them in a sweet chili sauce of some sort. Whatever you dip yours in, just make sure you make enough because once you put them out, they go FAST!
Lumpia
Servings: 25 lumpia
Calories: 22kcal
Eggroll Filipino style! Ground beef, veggies, and a thin flour wrapper – you really cannot eat just one!
Print Recipe
Equipment
- Air fryer or oven
Ingredients
- ¾ lb lean ground beef 93/7 or 90/10
- 1 cup carrots, shredded or chopped
- 1 cup white onion, shredded or chopped
- 2 cloves garlic, minced
- 1 cup french cut green beans, chopped
- ¼ cup soy sauce
- ½ tbsp black pepper, ground
- 1 pkg lumpia/spring roll wrappers
- 1 egg, lightly beaten with 2 tbsp of cool water
Dipping sauce
- 1 cup white vinegar
- ⅙ tsp salt
- ½ tbsp black pepper
- 3 cloves garlic, crushed
Instructions
- Brown ground beef over medium heat until cooked through and all pink is gone.
- Drain off any excess grease and return the pan to the stove.
- Add carrots and onion and saute for about 5 minutes or until softened.
- Add garlic and green beans and saute another 5 minutes.
- Add soy sauce and black pepper. Stir to incorporate and remove from heat.
- Let meat cool to room temp before rolling your lumpia.
- After lumpia wrappers have thawed at room temperature for about 30 minutes, remove them from the cellophane wrap and place between two pieces of wax paper. Place the stack between two lightly dampened clean dish towels.
- Take one wrapper from the stack at a time and place diamond shaped before you on a clean cutting board or non-fabric work surface. Make sure you keep the remaining wrappers covered or they will dry out.
- Place two heaping tablespoons of meat mixture across the end of the wrapper closest to you, about 1 inch from the corner. Spread the meat out evenly.
- Take the corner below and bring it over the meat mixture, tucking it in gently under the meat. Roll the lumpia once full circle and fold corners to the left and right in, over the covered meat. Then roll until about 1 inch of wrapper remains.
- Using a pastry brush or your fingers, dampen the remaining exposed wrapper with a little egg wash and finish rolling to seal.
- Place lumpia to the side, covered with a damp paper towel or piece of wax paper, while you roll the remaining lumpia.
Cooking lumpia
- Bake – Preheat oven to 375°. Place lumpia on a baking sheet with space between them. Lightly brush both sides with oil. Bake for 25 minutes or until golden brown.
- Deep fry – Fill a deep pan with 1 inch of vegetable or canola oil. Heat to 350°. Fry lumpia, turning gently with tongs, to evenly brown on both sides for 4 minutes or until golden brown. Remove to a cooling rack or tray lined with paper towels to drain.
Nutrition
Calories: 22kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 8mg | Sodium: 154mg | Potassium: 54mg | Fiber: 0.05g | Sugar: 0.04g | Vitamin A: 1IU | Calcium: 3mg | Iron: 0.4mg