"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Lumpia (Philippino Egg Rolls) Recipe

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This recipe for Lumpia (Philippino Egg Rolls), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Van Wagenen
Added: Saturday, April 18, 2009


2 lb. ground beef
2 carrots, finely chopped or shredded
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
5 cloves garlic, minced
2 eggs
2 beef bouillon cubes, grated, or 2 tsp. bouillon granules
2 tsp. sugar
salt and pepper
lots of lumpia wrappers (Kim recommends Mei ling or Wie-Chun)
sweet chili sauce (or other sauce, for dipping)

Combine all ingredients except wrappers and sauce. Assemble like very skinny egg rolls: about 2 tsp. filling diagonally near the corner of a lumpia wrapper. Fold corner up; tuck sides in, roll up and seal edges with a little water. Keep wrappers under a damp towel so they don't dry out while you're working. You can freeze them at this point in zip-lock bags. Just thaw them slightly before frying.
When ready to fry, heat oil to 325-340. Fry a few at a time, flipping over to brown both sides. Drain on paper towels. Cut in half diagonally if desired. Serve with sauces--our favorite is sweet chili sauce.

Personal Notes:
Personal Notes:
This makes a huge batch--feel free to cut it in half. A sister in our ward who is from the Philippines taught me how to make these because our children loved them so much.




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