Since Lumpia is a delectable finger delicacy that goes well with everything, I adore it. Aside from being easy to make, it is also budget-friendly.
A recipe known as Beef Lumpia is made with beef and topped with crisps or the thin Lumpia pastry known as the Lumpia wrapper.
Some lumpia can be deep-fried, while others are served uncooked after filling. And what I have made now involves deep frying.
Here in the Philippines, lumpia can be made deliciously by anyone using a variety of fillings. In preparation for important occasions like gatherings, parties, birthdays, and other joyous celebrations, we make lumpia with costly ingredients.
Some reasonably priced fillings include luncheon slices, ham, hotdogs, cheese, chicken, tuna, beef, meatloaves, pork, and mixed ingredients such as mung sprouts, chayote, carrots, and cabbage. However, if money is short, we frequently make an inexpensive recipe.
Beef Lumpia Recipe
For the ingredients, I have prepared the following:
- 2 packs of regular Lumpia wrappers
- 1 kilogram of deep-frying cooking oil
- 1/4 kilogram of beef meat
- 2 pieces of Garlic
- 2 pieces Onions
- 2 pieces of Carrots
- 1/2 tbsp of pepper
- 1/4 Cup Soy Sauce
- 1/2 tablespoon of salt
- 1 Pinch of Monosodium Glutamate
- 1 Egg for Sealing
Here is how I made my simple and economical Beef Lumpia.
Preparing the Lumpia filling
I used a meat grinder to create ground beef because I had already cooked an entire meet.
Before I put the meat in the grinder, I first cut it. I cut it thinner and to the perfect size for the machine to slice it into bits.
In a bowl, I blended two pieces of minced garlic and minced onions.
I minced the two pieces of garlic and onions and chopped the two carrots.
I combined the steak, carrots, onions, and garlic in a bowl once they were all ready.
I added them to the meat grinder one at a time.
The ingredients, such as onions, garlic, carrots, and beef, were all processed by the grinding machine.
I ground all the ingredients after 15 minutes and put them in a bowl.
Now that the filling is prepared, I fry it.
Cooking the filling
When the fillings were prepared, I put them in the pan for twenty minutes with some preheated oil.
After thoroughly mixing them, I let them boil for ten minutes.
To give the other food taste and a deeper color, I added 1/4 cup of soy sauce.
I then added monosodium glutamate. Vetsin is the usual name for it in our place.
As the food will taste better, I like recipes that contain a tiny amount of this component until cooked.
Rolling The Beef Lumpia
I thoroughly combined them after cooking the filling in the pan. Now that the filling is ready, it can be wrapped well using the Lumpia wrapper instantly.
I combined the fillings in a bowl after boiling the filling. The wrapper and its filler were ready. In this recipe, I used a spoon to gauge how much filling needed to be coated.
I put about a spoonful of the cooked filling, and more fill was optional, into the thin wrapper.
Spread the cooked ingredients horizontally, folding each end of the wrapper in half, and then roll the line upward until it is completely covered. I then wholly sealed the roll with the egg.
I carried going until I ran out of wrappers or fillings. It has been prepared for cooking. In total, I created more than fifty pieces.
Frying the Beef Lumpia
In heated oil, deep-fry the beef lumpia until they are golden and not raw anymore. I took the Lumpia Shanghai out of the oil and let it drip before serving. The prepared Beef Lumpia is seen below.
As a result, I divided its parts into four steps: preparing the fillings, cooking the stuffing, rolling the Beef Lumpia, and deep frying. When serving and enjoying Beef Lumpia, deep-frying until cooked crispier is the traditional Filipino method.
I then placed the lumpia in a closed container and stored it in the refrigerator if I wanted to enjoy it later. Its freshness will be maintained as a result. Although it is suggested that you consume it shortly after cooking for best results, you can keep it in the refrigerator for up to a month.
Perhaps one of my favorite Filipino foods is lumpia. This recipe fits my diet because it is wholesome and light. It satisfies my cravings because the finished product is delicious. I enjoy having Beef Lumpia as finger food or with hot, steaming rice.
I enjoy dipping them in a mixture of catsup and mayonnaise, and spicy sauce. These rolls are now available for all meals and as snacks. Indeed, it is a favorite in Filipino cuisine because it is inexpensive and delicious.
This recipe does not have anything particularly exceptional, but because it was made with care and love, it became extra special.
Try this tasty and affordable Beef Lumpia recipe, and let me know your thoughts and tell me what you believe.
Disclaimer: All texts and pictures are my own unless otherwise stated.