June 28, 2024

Beef Filipino Lumpia

Beef Filipino lumpia is a beloved dish that brings a taste of the Philippines to any gathering. These crispy egg rolls are not only delicious but also versatile, making them ideal for both large events and intimate dinner parties. With a homemade twist on traditional lumpia wrappers, this recipe ensures everyone can enjoy this dish, even those on a gluten-free diet.

Lumpia is traditionally made with pork and at times chicken. I’ve decided to make it with grass-fed lumpia as that typically works better for me and for most dietary needs in crowds. This crispy little appetizer was born from Chinese influence in the Philippines. If you wanna nerd out about cuisine, you can find this article about the history of lumpia.

First you want to make sure you have lumpia wrapper. If you’d like to make this gluten-free, then you can make them at home with my gluten free lumpia wrappers recipe in the link. Otherwise you can find them at your local asian mart. The brand I like to use when I’m feeling a little naughty and gluteny is Simex Lumpia Wrappers. Bonus, if you can find a little filipino mart in your area.

Let’s dive into making this recipe. You can read along or jump down the recipe card.

Ingredients needed for Beef Filipino Lumpia

1 lb of ground grass-fed beef
1 tsp black pepper (divided)
1 tsp salt (divided)
1 tsp garlic powder (divided)
1 tsp onion powder(divided)
1 diced onion
6 minced garlic cloves
1 Tbsp avocado oil for filling
1 cup thinly sliced green cabbage
1 cup shredded carrots
1/2 cup thinly sliced green onions
1 tsp soy sauce (tamari if making it gluten-free)
25 lumpia wrappers
2 cups of avocado oil for frying

Method for making these Beef Filipino Lumpia Recipe

Season ground beef with salt, pepper, garlic powder and onion powder. In a large skillet on medium heat, brown the ground beef until fully cooked. Take meat out and set aside on separate plate. Add oil, onions and garlic into medium heat skillet, sauté until fragrant and onions are translucent.

Stir in shredded cabbage, grated carrot. Cook for another 3-5 minutes until vegetables are tender-crisp. Add in cooked meat and mix around.

Season the filling with soy sauce, salt, pepper, onion powder and garlic powder. Adjust seasoning to taste. Remove from heat and let cool slightly.

Take a lumpia wrapper and place it on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper. With a small bowl of water on the side, wet finger tips and run along the top and sides of lumpia wrapper (this will help the lumpia stick together when folded.)

Fold the sides over the filling, then roll tightly from bottom to top, sealing the edge with water.

Heat oil in a deep skillet or pot over medium-high heat. Carefully place the wrapped lumpia into the hot oil, seam side down. Fry in batches for 3-4 minutes per side or until golden brown and crispy.

Drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce like easy sugar free sweet chili sauce.

How to Store Lumpia

Lumpia is always best served fresh straight from the fryer. If you are making this for a party or just always want to have these in your back pocket, then you can stop a the wrapping part, place in them in the freezer in a ziplock bag for up to 3 to 6 months. I actually find it to be easier to fry and stay together when you freeze them first.

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