Lumpia Beef Rolls Recipes

Steps:

• Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
• Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
• Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Steps:

• In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
• Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
• Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Steps:

• In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
• Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
• Roll, brush ends with beaten egg and finish the roll to seal.
• Place seam side down on a cookie sheet and repeat until done.
• Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• They should be cooked through and the wrappers are golden brown.
• Serve hot.
• You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
• To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
• Dipping sauce----------------.
• In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
• Stir over high heat until sugar dissolves.
• Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
• Remove from heat and stir in ginger.
• Makes 2/3 cup and you can double.

Steps:

• Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender.
• Add carrots and fish sauce and cook 5 minutes. Season to taste with salt and.
• pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy).
• Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).
• Roll tightly halfway then fold in both sides, continue rolling toward other.
• tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).
• Heat oil to 375 degrees in deep-fryer or wok.
• Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels.
• Serve with sweet and sour sauce.

Steps:

• Heat skillet on med-high heat. Add oil.
• Saute garlic and onion.(Till onion turns transparent).
• Add ground beef.Cook till its no longer pink.
• Add chopped carrots,soy sauce and beef bouillion.
• Season with salt and pepper according to taste. When meat mixture is cooked, drain excess oil and let it cool.
• While waiting for the meat to cool down,separate wrappers.
• Put 1 Tbsp -2 Tbsp of filling in the center of the wrapper. And seal the edges with the cornstarch mixture.
• When done wrapping rolls, you can freeze them for later use or deep fry it.
• Heat oil to 350 degrees.
• And 6-8 rolls (depending on the size of your fryer) in the deep fryer,and fry them till they're golden brown.
• Drain on a paper towel.
• Serve with sweet and sour sauce.
• Enjoy!
• NOTE: ***(Direction on "how to wrap?' should be on the back of the pkg.).