Recipe: Lumpia with beef

Whenever we have a party at our house, I often prepare lumpia, a Filipino-style egg roll. Typically I use a combination of pork and shrimp, but some of my friends don’t eat pork, so I’ve come up with this recipe which uses lean ground beef.

Ingredients

• 1 package small Lumpia (spring roll) wrappers (50 sheets)
• 1 1/2 pounds lean ground beef
• 1/4 cup water chestnuts (chopped)
• 5 cloves garlic, peeled and minced
• 2 scallions chopped
• 2 tablespoons soy sauce
• 1 egg
• Freshly ground black pepper, to taste
• 1 teaspoon salt
• 1 cup of oil

Directions

1. Put one layer of wet paper towels above the lumpia wrappers and beneath the stack so that they don’t dry up.
2. Combine all ingredients (except oil) into a bowl and mix well.
3. Place a wrapper on a large plate. Spread 1 teaspoon of the meat mixture in a thick line on the wrapper edge closest to you.
4. Starting with this edge, roll it over the meat mixture once.
5. Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
6. When done, you can either freeze them or cook them in hot oil (375 degrees) over medium heat for 5 minutes on both sides. If you have a deep fryer, even better.

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