This lumpia was passed onto me from my mom. We were stationed in the Philippines when I was a child. My mom learned to make lumpia from the locals, but I wouldn't eat it because it was so strong, so she changed it up a little to make it more "Stateside-Kid-Friendly". WARNING: the prep time for this dish is horrible and slightly painful with all the cutting and rolling, but it is so worth it! You may be asked to suffer again and again once friends and family have had these just once.
Slice cabbage into short 2 inch slivers.
Slice onion and chayote into thin 1 1/2 inch slivers (leave the skin on the chayote...there will be a small seed section in the center of the chayote that is better removed).
Jullian the carrots and green beans into 1 inch or so slivers.
Brown the hamburger in a wok or stir-fry pan scrambling the meat very small.
Drain and wash the meat in hot water and place back into the pan.
Add the vegetable and 1 tbs oil.
Stir fry on medium heat w/ lid on, stirring occasionally, until vegetables are tender.
Add soy sauce and continue cooking until most of the liquid is sucked up by the meat and vegetables.
Drain meat mixture and let cool a little.
Beat the egg in a small bowl (this will be used to seal the egg roll wrappers).
Deep fry the lumpia in a deep pan with oil or fryer until golden brown. Serve with Sweet and sour sauce for dipping.
To roll the lumpia, start at a corner of the egg roll wrapper facing toward your body and add about 1 full teaspoon (dinnerware teaspoon, not measuring spoon) of the meat mixture into the center of the wrapper. Fold the wrapper from the corner facing you over the meat to the other side, then fold the left and right side into the center and roll up and away from you to, adding a little eggwash with a fork at the final corner to close up the roll. Do this until you run out of meat mixture. Don't get frustrated if you've never rolled egg rolls before and tear a few. It happens all the time, even if you have practice. I just buy one more package than I think I'll need for bad rolls.
2 lumpia per serving.
I usually serve this dish with Momma Green's Poncit and Momma Green's Chicken Adobo to make a complete meal. If you want to make this more traditional to the Philipines, you can change your ground beef for ground sausage or a mix of sausage and ground beef, add wild mushrooms and roll them in rice wrappers instead of egg roll wrappers. They will be smaller rolls w/ the rice wrappers, so add less meat mixture in the roll for this approach.
When I don't have the complete Philipino night meal, I have made the meat and veggie mixture and served it over Jasmine Rice as a lighter meal. Delish!
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 370 (73%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 41.4mg||13 %|
|Sodium 62.9mg||2 %|
|Potassium 2126.4mg||56 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 15.2g|
|Protein 19.1g||27 %|
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Calories per serving: 505
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