Beef and Vegetable Spring Rolls

Beef and Vegetable Spring Rolls

Spring rolls, or “lumpia” in the Philippines 🇵🇭, are a party favorite that I first learned to make in my high school home economics class. 👩‍🎓 Back then, we made a budget-friendly vegetable version, but now I’ve elevated it with savory beef! 🥩✨

While time-consuming, the bulk preparation and ability to freeze for later make it worth the effort! 🌯❄️ It’s a labor of love that requires patience, especially when wrapping, but the results are so rewarding. 🎁

The aroma and taste will transport you straight to a lively Filipino celebration! 🎉🥳 Plus, having a stash in your freezer means you’re always ready for unexpected guests or sudden cravings.

It’s a taste of my childhood that I’m thrilled to share with you! 🇵🇭➡️🇮🇪

Ingredients

Cooking Procedure

  1. 🔥 Heat 2 tsp olive oil in pan over medium heat.
  2. 🍳 Sauté minced beef with onion and garlic until meat turns brown.
  3. 🧂 Season with 2 tsp fish sauce, 20g Mamasita's mix, and a pinch of salt & pepper.
  4. 🥕 Add chopped potatoes and carrots. Stir well.
  5. 🍳 Cover and cook for 1 minute on low heat.
  6. 🥫 Add oyster sauce and soy sauce. Stir for 2 more minutes.
  7. ❄️ Turn off heat and let cool. Set aside.
  8. 🥟 Separate thawed spring roll wraps.
  9. 🌯 Wrap 1 spoonful of filling in each wrap. Seal with water.
  10. 🛢️ Heat oil. Test with wooden stick for small bubbles.
  11. 🍳 Fry 6 rolls for 3-4 minutes until golden brown, flipping halfway.
  12. 🧻 Drain on kitchen towel.
  13. 🔁 Repeat frying process. Freeze unused rolls for up to 1 month.
  14. 🍽️ Serve hot with your favorite dipping sauce. Enjoy! 😋