Whenever we have a party at our house, I often prepare lumpia, a Filipino-style egg roll. Typically I use a combination of pork and shrimp, but some of my friends don’t eat pork, so I’ve come up with this recipe which uses lean ground beef.
Ingredients
- 1 package small Lumpia (spring roll) wrappers (50 sheets)
- 1 1/2 pounds lean ground beef
- 1/4 cup water chestnuts (chopped)
- 5 cloves garlic, peeled and minced
- 2 scallions chopped
- 2 tablespoons soy sauce
- 1 egg
- Freshly ground black pepper, to taste
- 1 teaspoon salt
- 1 cup of oil
Directions
- Put one layer of wet paper towels above the lumpia wrappers and beneath the stack so that they don’t dry up.
- Combine all ingredients (except oil) into a bowl and mix well.
- Place a wrapper on a large plate. Spread 1 teaspoon of the meat mixture in a thick line on the wrapper edge closest to you.
- Starting with this edge, roll it over the meat mixture once.
- Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
- When done, you can either freeze them or cook them in hot oil (375 degrees) over medium heat for 5 minutes on both sides. If you have a deep fryer, even better.
