My Americanized Lumpia; Spring Rolls
- Ready In:
- 37mins
- Ingredients:
- 17
- Yields:
-
24 Spring Rolls
- Serves:
- 10
ingredients
- 226.79 g ground beef
- 29.58 ml butter
- 14.79 ml garlic, minced
- 7.39 ml ground ginger
- 3 green onions, chopped
- 29.57 ml red onion, minced
- 453.59 g fresh mushrooms, any kind you feel like
- 473.18 ml cabbage, shredded and chopped
- 1 large carrot, grated
- 29.58 ml soy sauce
- 29.58 ml cilantro leaves, chopped
- 14.79 ml fresh parsley leaves, chopped
- 1.23 ml season salt
- 0.61 ml white pepper
- 453.59 g package egg roll wraps
- 1 egg, beaten (even though just water works fine to seal the wraps)
- vegetable oil, for frying
directions
- 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.
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RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....