Beef Lumpia
This beef lumpia is the perfect appetiser or afterschool snack. Crispy, delicious, and flavourful, these savoury spring rolls will go down a treat with everyone. Each bite will explode with flavour in your mouth.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Beef (minced)
- 30 Pastry Sheets
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 Carrot (grated)
- 1/2 Cabbage (thinly sliced)
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Brown Sugar
- 1/2 tsp Black Pepper (adjust to taste)
- Oil (for frying)
- 1 Egg (beaten)
Instructions
- 1
Heat a tbsp of oil in a large pan over medium-high heat. Cook the beef mince for 5-7 minutes or until browned, stirring occasionally.
- 2
Add onion and garlic to the pan and continue cooking for 2-3 minutes until the onion is softened.
- 3
Add grated carrot and sliced cabbage to the pan and stir-fry for 2-3 minutes until the vegetables are just tender.
- 4
Mix soy sauce, oyster sauce, brown sugar, and black pepper in the pan, and stir until well combined. Cook for another 1-2 minutes until heated through.
- 5
Remove the pan from heat and allow the mixture to cool to room temperature.
- 6
To make the lumpia, lay a spring roll wrapper flat with one corner facing towards you. Spread a thin line of beef mixture (about a tablespoon) onto the wrapper, leaving a 2cm gap from the edges.
- 7
Fold the corner nearest to you over the filling, then fold in the sides. Roll the wrapper up tightly, brushing the remaining corner with beaten egg to seal.
- 8
Repeat the process with the remaining spring roll wrappers and filling.
- 9
Heat enough oil in a deep frying pan or wok to deep fry the lumpia until golden brown for about 3-4 minutes. Drain on kitchen paper.
- 10
Serve the beef lumpia hot with sweet chili sauce or your preferred dipping sauce.