Asian Egg Rolls

Lumpia is the Filipino version of Asian egg roll. It is a popular appetizer during parties and gatherings. The wrapping is thinner, and can be found in most Asian stores. Last week, I had a craving for Lumpia, but I did not have time to go to an Asian store, so I ended up using egg roll wraps that are available in most grocery stores. Whether you use the traditional lumpia wrapper, or the thicker egg roll wraps, the filling is the same, and both taste good! Later this month, if I get to buy the lumpia wrapper, I will make this again and post some pictures for comparison.

Asian Egg Rolls

1 lb ground beef

cabbage cut into thin slices (about half of a head)

1 cup carrots, shredded

1/2 cup onions, diced

1 egg, beaten

1 tsp salt

1 tbsp pepper

egg roll wraps (available in most grocery stores)

oil for frying

  1. Brown ground beef in a sauté pan with pre-heated 1 tbsp of oil. Drain excess oil and set aside the cooked beef. In the same pan, sauté onions until transluscent. Add the cabbage slices and cook for 3 while stirring. Put the cooked beef back in the pan together with onion and cabbage, and cook for 3 minutes. Transfer everything to a clean container and allow it to cool.
  2. When the ground beef stuffing has cooled, add the shredded carrots and egg. Mix all the ingredients.
  3. Stuff your rolls with the stuffing. Place your wraps on a clean, flat surface so that  the wraps will appear as diamond, not a square. Place the filling onto the rolls (about 3 tbsp of filling per wrap). Do not overstuff your wraps.
  4. To wrap your rolls, take the upper point of your wrap and fold it over top of the filling. Then, fold the sides of your wrap in towards the middle until the tips are almost touching, and roll the filling towards the bottom point of the wrapper. Seal the bottom of the egg roll and any other opening with a prepared beaten egg. [Put beaten egg in a small dish or bowl. Dip your finger into the mixture and use this to seal any openings in the egg roll].
  5. Fry the egg rolls in a pre-heated deep fryer until golden brown. [Since the filling is already cooked, this step will not take too long].
  6. Serve immediately. Best served with chilled sweet and sour sauce, available in any grocery store or Asian supermarket. 
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One response

  1. Pingback: Potato Pancake with a twist « savoryeats

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