Ingredients
- 1 (12 ounce) package Lumpia Wrappers (you can get these at an Asian store)
- 1 pound Ground Beef
- ⅓ cup Finely Chopped Onion
- 1 cup of Shredded Cabbage
- ½ cup Bean Sprouts
- ⅓ cup Finely Chopped Green Bell Pepper
- ⅓ cup Finely Chopped Carrot
- 1 quart Oil for frying
Directions
- Sauté beef, onion, green pepper, cabbage, bean sprouts, and carrot together in large pan
- Transfer to a bowl and let it cool (you can cool the meat overnight in the refrigerator) If you don’t allow the meat to cool, it will create holes in the wrappers when you try to roll it
- Thaw lumpia wrappers if frozen. Lay several wrappers on a clean, dry surface and cover with a damp towel to prevent wrappers from drying out
- Place about 2 tablespoons of meat mixture along center of wrapper. Do not overstuff wrappers. Fold one edge of wrapper over filling. Fold outer edges in slightly, then roll into a closed cylinder. Wet finger with water and moisten outer edge to seal. Repeat with remaining wrappers and filling, keeping finished lumpia covered to prevent drying
- Freeze wrapped lumpia if you are not eating them right away and it makes them easier to fry
- Heat oil in a 9-inch skillet on medium to medium-high heat until oil reaches 365 to 375 degrees F (170 to 175 degrees C). Fry 3 to 4 (frozen) lumpia at a time, turning in oil until nicely browned, about 2 to 3 minutes per side. Drain on paper towels
- Serve with sweet & sour sauce
