Beef Lumpia

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.

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Beef Lumpia 1

Beef Lumpia

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Category: Side Dish
  • Cuisine: Filipino

Description

Beef Lumpia is a type Filipino spring roll filled with minced beef and carrots, deep fried until golden brown.


Scale

Ingredients

  • 700 g beef mince, around 20% fat content
  • 1 small carrot, finely diced
  • 4 cloves garlic, minced
  • 4 stalks spring onion, minced
  • 2 tbsp sesame oil
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 40 pcs lumpia wrapper
  • salt
  • freshly ground black pepper
  • oil
  • sweet chilli sauce

Instructions

  1. In a bowl mix thoroughly beef mince, carrot, garlic, spring onion, sesame oil, salt, freshly ground black pepper, cornstarch and water.
  2. 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.
  3. Place wrapped lumpia in a freezer before cooking for best results.
  4. Directly from freezer, Deep fry lumpia for 8-10 minutes or until lumpia is cooked
  5. Serve with sweet chilli sauce.

Recommended

13 Responses

  1. One of my favourites! We actually eat lots of the unfried one…very fresh and also very tasty.

  2. My co-worker (who is from the Philippines) made pork lumpia for office parties. She even made a garlic-free batch for me because of my allergy. They were so good – such a treat. Would love to try these beefy versions!

  3. suituapui says:

    Here, it’s mostly vegetable. Meat is nice too, of course.

  4. Juliana says:

    Oh Raymund…spring rolls are my favorite finger food…crispy and so flavorful..I would love to try the beef version…sounds and looks amazing.
    Have a wonderful weekend!

  5. Ron says:

    Pork lumpia is a dish that invokes both food and family memories. My cousin’s wife was from the Philippines and made lumpia every holiday season. I loved them so and looked forward to them each year. I’ve never made lumpia but should. I think your beef version would be tasty as is the pork. What other, if any, proteins are used in lumpia?

  6. I’m not familiar with lumpia, but I do love beef…this looks delicious, Raymund!

  7. Lumpia is one of my husband’s favorite Filipino recipes.

  8. sherry says:

    i’m not a pork eater so a beef version sounds great. delicious i bet!

  9. These look so fantastic, Raymund! I could eat the whole plateful!

  10. This look like “nem cuon” a traditional dish in Vietnam, I love nem cuon and can’t wait to try this beefy version! I bet that they taste amazing!

  11. SO nice– tons of flavor, and a fun dish to make. Your recipe looks excellent — thanks.

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