Krystel's Lumpia

Submitted by K c6462

"A good friend of mine (who died too young) and I cooked this recipe together and everytime I eat it now I think of her. It was her moms recipe and one of her favorite comfort foods."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 20-30 lumpias
• Serves: 6

ingredients

• 1⁄4 cup green onion, sliced
• 2 large garlic cloves, crushed and peeled
• 1⁄4 small onion, chopped
• 1 dash pepper
• 2 tablespoons fish sauce
• 1 (1 1/4 ounce) envelope brown beef gravy mix
• 1 small tomatoes
• 1 lb ground meat
• 1⁄8 tablespoon oil
• 20 -30 lumpia skins
• 1 (8 ounce) jar plum sauce

directions

1. Heat oil in pan over medium heat.
2. Lightly brown garlic, add onion cook until transparent.
3. Crush tomato into mixture and add meat cook stirring 4 minutes.
4. Add the gravy mixed with water recommended on the package until there are no lumps.
5. Add fish sauce boil for 5 more minutes.
6. Turn off the fire and add the green onion.
7. Drain the meat and wrap the lumpias like little burritos.
8. Seal with water or egg whites.
9. Fry in vegetable oil over medium-high heat until brown on the outside.
10. Blot on paper towels before serving.
11. serve with soy, or sweet and sour sauce.

Reviews

[Susie D]

I thought this would be a wonderfully easy & excellent introduction to a cook wanting to try making lumpia the first time. The recipe uses ingredients found in most kitchens with maybe the fish sauce being the only unfamiliar ingredient. I thought the draining mentioned in the directions a good step & drained mine in a large colander until room temp. Things are easier to handle & roll tightly if you aren't burning your fingers. The amount of fish sauce was overpowering for us & we like the flavor it adds. Next time I will start with 1 tablespoon & increase to taste. Thank you for sharing your recipe! Made for Asian Tag in the Asian Cooking Forum.