Beef and Vegetable Lumpia Recipe | Yummly
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Beef and Vegetable Lumpia

YUMMLY
19Ingredients
3Hours
70Calories
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Beef and Vegetable Lumpia

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Description

Chef and recipe creator Jenn de la Vega started with her mom’s classic Filipino lumpia recipe and then pretended she was 5 years old again getting into the make-up drawer. She swapped out the onion for mellow shallot and took down the intensity of the usual black pepper a notch by going with perfumy pink peppercorn. (But if you only have black pepper on hand, feel free to go with that.) They join a colorful confetti of carrot, snap peas, jicama, and cabbage. If you can’t find jicama, opt for canned hearts of palm or water chestnuts. For the lumpia wrappers, look for paper-thin spring roll crepe wrappers in the freezer section of an Asian market, made with flour, water, and salt but no egg. If you’d like to make the recipe vegan, omit the beef and fish sauce, then add the same volume of julienned hearty vegetables or bean sprouts. Don’t forget the dipping sauces! The recipe is a Yummly original created by Jenn de la Vega.

Ingredients

US|METRIC
25 SERVINGS
  • 25 lumpia wrappers (frozen; get a brand made with flour, water, and salt, but no egg)
  • 1 shallot (large, peeled)
  • vegetable oil (about 2 quarts, divided)
  • 3 garlic cloves (minced)
  • 1/2 lb. ground beef (85% lean)
  • 1 carrot (large, julienned 1/8 inch thick and 1 inch long)
  • 1/2 cup sugar snap pea (or snow peas, sliced into 1/8-inch matchsticks on the diagonal)
  • 1/2 cup jicama (peeled and julienned ⅛ inch thick and 1 inch long)
  • 1 cup green cabbage (shredded)
  • 2 Tbsp. soy sauce
  • 2 tsp. fish sauce
  • 1/2 tsp. kosher salt (plus more to taste)
  • 2 tsp. pink peppercorns (crushed; or use freshly ground black pepper)
  • 1 large egg (beaten)
  • 1/2 cup palm vinegar (or unseasoned rice vinegar)
  • 1 garlic clove (sliced)
  • 1 Thai chilies (or 1/2 serrano chili, thinly sliced)
  • cracked black pepper (to taste)
  • 1 cup sweet chili sauce (such as Mae Ploy, or banana ketchup)
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    Directions

    1. Wet 2 paper towels or a dish towel and wring them out. Take lumpia wrappers out of the package, set on a plate, and cover with damp towels to defrost at room temperature, about 30 minutes. (Or leave wrappers in package and defrost overnight in the refrigerator.)
    2. In a large frying pan or wok, saute shallot on medium-high heat with 2 tablespoons of oil until softened, about 2 minutes.
    3. Add minced garlic and continue to cook for 1 additional minute. Add ground beef, breaking it up into smaller pieces, and stir often until it’s cooked through and no longer pink, 3-4 minutes.
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    NutritionView More

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    70Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories70Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0.5g3%
    Trans Fat0g
    Cholesterol15mg5%
    Sodium360mg15%
    Potassium120mg3%
    Protein3g6%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A10%
    Vitamin C10%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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