Filipino-Style Beef Lumpia

Ingredients

Here are the following ingredients:

• 4 lb (2 kg) Ground Beef (Medium)
• 4 large eggs
• 1½ lb (750 g) minced carrot, about 6 cups (1.5 L)
• 12 oz (375 g) minced onion, about 3 cups (750 mL)
• 3 oz (90 g) sliced green onion, about 1 cup (250 mL)
• 2 tbsp (30 mL) minced garlic
• ½ cup (125 mL) oyster sauce
• ½ cup (125 mL) sesame oil
• 2 tsp (10 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 1 tsp (5 mL) garlic powder
• 80 spring roll or lumpia wraps (8.5 inch/21.5 cm)

Service

• 4 cups (1 L) sweet chili dipping sauce

Preparation

1. Gently mix ground beef with eggs, carrot, onion, green onion, garlic, oyster sauce, sesame oil, salt, pepper and garlic powder until well combined.
2. Assembly: Lay a wrapper on a clean work surface so it resembles a diamond shape. Place 2 tbsp (30 mL) filling into centre of wrapper; form filling into 4-inch (10 cm) log.
3. Fold in each side of wrapper to meet in the centre of filling, then roll upwards to tightly enclose filling. Wet edges of wrapper with water to seal. Repeat to make 80 lumpia.
4. Arrange assembled lumpia in single layer on parchment paper-lined sheet pans. Cover and refrigerate for up to 1 day or freeze for up to 1 month.

Service

1. Deep-fry 5 lumpia, at 375°F (190°C), for 2 to 3 minutes or until golden brown and crispy. Drain on paper towel-lined pan.
2. Plate lumpia with ¼ cup (60 mL) sweet chili sauce.

Beef Cuts