Lumpia Rolls

Ingredients

• Servings: 40
• 2 pounds ground beef
• 2 pounds ground lamb
• vegetable oil
• 1 1/2 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

Recipe

Cook Time: 20 mins Ready Time: 1 hr 20 mins


• brown beef and lamb 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 lamb, 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.