My mother brought back this dish from her time serving in the military in Japan. It’s something she’s cooked for family gatherings, and it always disappears first! These can also be made in advance, frozen, then deep-fried right before serving!
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 40 |
| Yield: | 40 rolls |
Ingredients
- 2 pounds ground beef
- 2 pounds ground pork
- vegetable oil
- 1 ½ cups carrots, finely chopped
- soy sauce to taste
- 3 cups bean sprouts
- 1 cup sugar snap peas, chopped
- 1 cup fresh mushrooms, finely chopped
- 1 cup green onions, finely chopped
- salt to taste
- garlic powder to taste
- black pepper to taste
- 1 (14 ounce) package Lumpia Wrappers
- 1 egg white, beaten
- canola oil for frying
Instructions
- Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
- Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
- Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 170 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This recipes comes the closest to the bits and pieces I remember of my mom’s recipe. I was able to fill in the gaps as I used your recipes. The changes I made are as follows: Used-2 tbls. soy sauce, 1 tsps. salt, 2 tsps. pepper, 2 tsps. garlic powder, 2 pkgs. Menlo Lumpia wrappers (60 wrappers) and 2 c. julienne carrots Omitted- snap peas, mushrooms, green onions and egg whites Added- 2 tbls. Worcestershire sauce, 2 tsps. Patis, 1 c. chopped string beans, 1 chopped yellow onion, 1 med. chopped cabbage, 3 cloves chopped garlic and 1 beaten egg
Yummy! I feel like there’s a LOT of meat in the lumpia, and the recipe makes way more than 40, but otherwise they are yummy!
We have made these several times. Easy once you get the hang of it, and baking them turned out just as well.
That’s weird that she brought it fm Japan, considering it’s a philipino dish. I hve been looking all over for good recipe for these and this is a pretty good one. Use to have these all the time.
I only give this a 3 because I find that if you cook the meat prior to frying the lumpia it makes the meat more dry than if you just roll it raw. I prefer to mix all my ingredients and then use about a heaping tablespoon (spoon, not measuring device) to put onto my lumpia wrapper, roll it, then freeze or fry it.
i have made this dish many many times. my grandmother brought it home from philipines when my grandfather was in the war. but instead i only use ground beef, green peppers and onions, and i bake them in the oven at 325 for about 10 mins helps reduce the amount of oil. i never have leftovers when i make this.
Try to add shrimp for more better flavor instead beef.You had ground pork already so change the beef to shrimp for more good flavor.
Try adding a tablesoon of flour to the mixture before you rool it up. It will help hold the veggie mix together while rolling and during cooking.