Beef Lumpia is a type Filipino spring roll filled with minced beef and carrots, deep fried until golden brown.
In the Philippines when you are served with lumpia by default it will be made with pork mince, it is very seldom that you see it is made with beef, it makes sense since pork in the Philippines is cheaper than beef and pork tastes better than beef in this type of this, but! Yes there is a but, you have to do it correctly buy using the right ingredients and quantities that will complement the beef and not overpower the taste.
Using beef alone is OK but it will be too beefy and will taste oily, you will need spring onions and garlic to cut that taste at the same time complement the beef. Carrots will be a good addition too as it gives an additional texture and sweetness to the dish. Finally you need to add a bit of moisture to the filling so a bit of water and sesame oil will help but add cornstarch too so someone will hold that moisture in. Simple as that, now if you had tried this recipe, let me know how it went.
In a bowl mix thoroughly beef mince, carrot, garlic, spring onion, sesame oil, salt, freshly ground black pepper, cornstarch and water.
Place a heaping spoonful of the mixture in a lumpia wrapper, then wrap tightly. To wrap the mixture place wrapper in a flat surface in a diamond shape one end pointing at you, place the spoonful of meat mixture around 2 inches from the pointed end near to your side, now pick up the pointed edge and start rolling, once the mixture is covered fold the two ends inwards then continue rolling until you consumed the whole wrapper, damp the tip with water to seal.
Place wrapped lumpia in a freezer before cooking for best results.
Directly from freezer, Deep fry lumpia for 8-10 minutes or until lumpia is cooked