Lumpia Rolls

Name: Lumpia Rolls
Ingredients: 2 pounds ground beef; 2 pounds ground pork; 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

15 ingredients

3 steps

Ingredients

2 pounds ground beef
2 pounds ground pork
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

Directions

1

Brown beef and pork 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 pork, and toss to combine.
2

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.
3

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.