Vegetable Lumpia

The funny thing about vegetable lumpia is that it has meat in it.  Ground beef.  Of all the lumpia, it is my favorite!  I made it for the first time when Iko was living in the States some years ago with her husband Joel and daughters Popsie & Ruthie.  I made it for her birthday and frankly, we were both surprised by how good it turned out!

I am not really sure what the key is to making seamless, non-greasy, nice & crispy vegetable lumpia because I’ve only been able to achieve that kind of “perfection” that one time.  It probably entails a combination of factors:  draining the filling well, wrapping the lumpia tightly, having a good lumpia wrapper.

If anyone reading this has a favorite brand of lumpia wrapper available in the States and Canada, please let us know!

Ingredients:

  • Ground Beef
  • Garlic
  • Onion – chopped
  • Olive Oil
  • Potatoes – chopped
  • Singkamas (jicama) – chopped
  • Carrots – chopped or shredded (I cheat & buy them in the bag already shredded)
  • Green beans – raw/fresh – sliced
  • Beansprouts
  • Lumpia wrapper
  • Datu puti vinegar
  • Egg wash or small bowl of water

Directions:

  1. In a large pan or pot, heat olive oil.
  2. Add chopped/pressed garlic & brown lightly.
  3. Add chopped onions and sautee for about 2 minutes
  4. Add ground beef until almost no pink is showing
  5. Add potatoes and singkamas; cook until potatoes are almost tender
  6. Add remaining vegetables plus salt, pepper & soy sauce to taste
  7. Simmer slowly being careful not to overcook thus drying out the beef.
  8. Once well mixed & cooked, pour into collander to drain juices and to cool.
  9. DO NOT USE SOGGY OR HOT mix to roll into lumpia – it will be a disaster!  Trust me.
  10. Cut your lumpia squares in half diagonally.
  11. With point of wrapper closest to your body, spoon mixture in a straight line running parallel to the long end of the wrapper.  Start rolling from the point to the long end being sure to roll tightly.
  12. Use either an egg wash or water to moisten long edge of the wrapper to seal the lumpia.
  13. Deep-fry lumpia in small batches and drain on paper towels.

Serve hot with chopped garlic, pepper & salt-laced datu puti vinegar.