Beef and Vegetable Spring Rolls

Spring Roll is also known as “lumpia” in the country I come from and spent my childhood, The Philippines. This handy snack is a favourite in every house party in the Philippines. I first discovered how to make this dish when I was in high school at my home economics class. At the time, it contained plain vegetable (without meat) but was very easy on a young high school student’s budget! I enjoy making this tasty starter even though preparation is time consuming and you need to be patient and meticulous, especially when it comes to wrapping. On the upside, it is possible to prepare in bulk and store unused wrapped lumpia for a rainy day or a house party or just for another day that you might like quick, tasty, and easy snack to prepare. The freezer is your friend when it comes to lumpia! :-)

Servings: 4 persons (12 pieces)

Preparation time: 10 min ingr prep; 1 hour wrapping

Cooking time: 15 min meat & veg; 10 min heating up oil & frying

Ingredients

  • 500 grams minced beef, lean 5% fats
  • 130 grams carrots, finely chopped
  • 250 grams potatoes, finely chopped
  • 2 cloves garlic (optional), finely chopped
  • 20 grams Mamasita’s lumpiang shanghai mix
  • 2 tsp olive oil
  • 1 tsp soy sauce
  • 1/2 tsp oyster sauce (optional)
  • 300 ml cooking oil for shallow frying
  • 40 pieces spring roll wrap. Thaw hours before using the wrap, but only open the packaging when ready for wrapping and separate wrap pieces.

Cooking Procedure

  • Heat 2 tsp olive oil in pan.
  • Sauté minced beef in onion and garlic until meat turns brown.
  • Season with 2 tsp of fish sauce and sprinkle 20 grams of Mamasita’s lumpiang shanghai mix and a pinch of salt & pepper.
  • Add the finely chopped potatoes and carrots. Stir well.
  • Cover pan with lid and let it cook for 1 minute in low heat.
  • Pour in 1/2 tsp oyster sauce and 1 tsp soy sauce and stir for another 2 minutes.
  • Turn off heat. Let it cool down. Set aside.
  • Separate thawed 40 pieces of spring roll wrap into individual pieces.
  • Begin wrapping 1 spoonful of cooked minced meat & vegetables. Seal end with water. (Check video for details)
  • Heat 300 ml cooking oil in pan. To find out when the oil is at the right temperature to fry the spring rolls, place a wooden stick inside the oil as it heats up. Temperature is just right to begin frying when you see small bubbles around the stick. (Check video for details)
  • Fry 6 pieces of wrapped spring rolls for 3-4 minutes in low to medium heat (flipping over half way through) until golden brown.
  • Remove from oil and drain excess oil in kitchen towel.
  • Fry the next 6 pieces of wrapped spring rolls. Unused wrapped spring rolls could be stored in the freezer for later use. It can be stored for up to 1 month. (You can directly fry frozen spring rolls)
  • Serve with your preferred sauce/dip. Enjoy! :-)

Category: Starter

Cuisine: Asian

Tags: Beef • Lumpia • Spring rolls • Vegetable

Prepared by Jesslyn Fietje