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Prep 35 mins
Cook 2 mins
So I come up with my own slightly Americanized version of Filipino Lumpia, from watching my x-mother in law trying to teach me how to make it but watching them it took way to long and my way taste just as good and takes a lot less time to prepare. And bye the way KIDS LOVE THESE, and not just my kids since they probably don't count since they grew up eating them but when they bring home friends they love them too.
- 1⁄2 lb ground beef
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1⁄2 tablespoon ground ginger
- 3 green onions, chopped
- 1⁄8 cup red onion, minced
- 1 lb fresh mushrooms, any kind you feel like
- 2 cups cabbage, shredded and chopped
- 1 large carrot, grated
- 2 tablespoons soy sauce
- 2 tablespoons cilantro leaves, chopped
- 1 tablespoon fresh parsley leaves, chopped
- 1⁄4 teaspoon season salt
- 1⁄8 teaspoon white pepper
- 1 (16 ounce) package egg roll wraps
- 1 egg, beaten (even though just water works fine to seal the wraps)
- vegetable oil, for frying
- Brown ground beef in a large skillet on medium high.
- Add butter into skillet with ground beef tune up stovetop to high heat.
- Add the garlic, ginger, and green onions, red onions and cook for 1 minute.
- Add the mushrooms and cook for another minute.
- Add the cabbage and carrot then cook until the cabbage starts to wilt, about 2 minutes.
- Stir in the soy sauce; toss to coat the mixture.
- Remove from the heat and mix in cilantro and parsley; season to taste with season salt and white pepper.
- The filling should be moist but not wet. Remove from heat and allow to cool and drain in a colander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond; Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg but water does work instead of using egg if desired. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes or cook in a deep fryer for about a 1.5 minutes until golden brown.
- Drain on paper towels and serve warm with soy sauce and goes great with egg drop soup.