Beef Lumpia

Why you will love this

• Crispy and delicious in every bite. You can't stop eating just one beef lumpia because it is one of the tastiest dishes. This is one of the favorite appetizers and bite-size snacks by many people including my friends.
• Freezer-friendly snack. Can I freeze lumpia? Do you ask? Absolutely! I make huge batches and freeze them all the time. It saves me so much time and effort from the kitchen so I have more time to enjoy with my family. I grab some from the freezer whenever I am hungry and it is accessible anytime. This is also a good idea to encourage your kids or family members to help and get busy in the kitchen rolling lumpia.
• Minimal ingredients. You just need a handful of ingredients to me this crispy dish. You may already have most of the ingredients for this beef lumpia. You will be surprised you can make the tastiest and yummy snack for everyone in a simple way.
• Better than take-out. It is very easy to make at home and better than take-out from your Asian restaurants. Making your own lumpia at home will let you pick the best quality ingredients and you can always adjust the taste according to your taste.

Instructions

To make this recipe is extremely easy and fun. It will take some practice to roll up the lumpia in a wrapper but it will get easier. There is no right and wrong way to do it anyway.

Step 1. Prepare the ingredients. I use a food processor to mince the carrots, onion, and garlic.

Step 2. Make the filling. In a bowl, combine the ground beef, minced carrots, onion, garlic, egg, oyster sauce, salt, and pepper. Mix everything until well combined.

Pro Tip: Before wrapping your beef eggroll, do a taste test of the lumpia filling by frying a teaspoon to see if it needs an adjustment with salt and pepper. 

Step 3. Rolling lumpia wrapper. Separate wrappers into individual sheets.

1. Lay one on a flat working surface such as a chopping board. Scoop about 1 tablespoon of meat mixture on the lower end of the wrapper, closest to you.
2. Fold the bottom of the wrapper over the filling and continue to roll tightly into a thin log about ¾-inch thick.
3. Wrap the left and right sides toward the center and continue rolling up. Be sure to wrap it as tight as you can.
4. Wet the remaining edge of the wrapper with a dab of water to completely seal. Repeat this process until all the lumpia mixture is finished.

Step 4. Pan-fry. In a frying pan or skillet over medium heat, pour about 1 cup of cooking oil or just about 1-2 inches deep. Let the cooking oil heat up to 350°F or 175°C. Start frying your lumpia in batches until crispy and golden brown for about 3-5 minutes on each side on medium heat. Using a tong, flip the other each side of the lumpia to cook both sides.

Variations

• Air-fryer - Air-fry lumpia simply needs minimal oil compared to fried lumpia. This is worth a try if you are conscious of using oil. You may need to do this in a few batches.
  • Lay some lumpia in the air-fryer tray or basket and brush each side with olive oil or any other oil you have. Preheat your air fryer. Air-fry at 375°F (190°C) Fahrenheit for about 5-10 minutes or until golden brown on the outside, flip to the other side, brush with more oil, and continue to air-fry for about 5 minutes or until golden brown and crispy.
• Oven - The same with an air-fryer, you just need minimal oil to cook this crispy and crunchy beef lumpia. But it will take a longer period of time.
  • Preheat your oven to 375°Fahrenheit (190°C). Transfer your lumpia to a baking tray, spray or brush each side with oil, and bake it in the oven for about 20 minutes or until golden brown and crispy. Turn halfway.
• Meat mixture - Instead of minced beef, you can substitute your protein filling with tuna, ground chicken, turkey, pork, or other meat options. Just use the same amount of beef if you substitute them.
• Vegan and Vegetarian Options - Skip the ground beef and add more vegetables for a plant-based option. You can also use chopped mushrooms and tofu to give that meat texture.
• Vegetable mixture - You can also add some of your favorite vegetables such as bean sprouts, celery, cabbage, and green beans. I recommend chopping your vegetables into tiny pieces or using a food processor for more convenience.
• Dipping Sauce - I make a dipping sauce with vinegar, salt, and pepper. You can also try my tasty 5 ingredients sweet and sour sauce.

Make-Ahead, Storage, and Reheating

• Make-ahead: You can make the beef mixture ahead. Transfer them to an air-tight container and refrigerate for up to 3 days or freeze for up to 3 months until ready to make lumpia. Alternatively, you can also wrap the mixture filling with the wrapper ahead of time by following all the instructions in this recipe except the cooking part. Refrigerate for 3 days or freeze the wrapped lumpia for a few months. Take them out when ready to cook and eat.
• Storage: Transfer leftover lumpia to an air-tight container and refrigerate for up to 5 days.
• Reheating: You can reheat your leftover beef lumpia in an air-fryer, or oven, or fry them again. Preheat your oven or air-fryer to 350°F and reheat lumpia until warmed through for about 5 minutes. You can also use the microwave but it will not achieve a crispy and crunchy texture. To re-fry the lumpia, your oil should be hot enough to achieve the right temperature so that the lumpia will not absorb too much oil. Fry them on medium heat until warm and crispy enough to your liking.
• Freezer: After making lumpia, you can store them uncooked in the freezer. Because lumpia is freezer-friendly, it will last a long time in the freezer if stored properly. Put them on a baking rack and freeze until completely firm. Once they are firm, you can transfer them in a ziplock or freezer-safe container. Lumpia can last up to 3 months in the freezer. There's no need to thaw them when you are ready to consume. Simply cook them in the frying pan, air-fryer, or oven, and enjoy!

Helpful Tips

• Gently and carefully separate and cover the spring roll wrapper while working on wrapping each of them to prevent it from drying out. Use a damp clean towel.
• For extra crispiness, deep-fry in enough cooking oil to cover the beef Shanghai lumpia fully and maintain an optimal temperature of 350°F to 375°F. If the oil is too hot, it will burn the wrapper immediately leaving the filling uncooked.
• Instead of a paper towel, use a wire rack set over a baking sheet or colander set over a bowl or plate to catch excess oil and retain a crispy texture.
• Wrap and seal your lumpia wrapper tightly to avoid exploding while frying.

Questions and Answers