Beef Lumpia Shanghai Recipe with Quick & Easy Wrapping Tips/Filipino-style Spring Roll

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

spring roll wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: tortillas

Whole wheat wrappers add fiber, while tortillas are often more affordable.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually less expensive.

Combine ground beef, garlic, onion, celery, carrot, salt and pepper, eggs, and beef bouillon cubes. Crush the beef bouillon cubes and mix until well combined.

Separate each wrapper individually. Cut lumpia wrappers in two -OR- use each whole wrapper.

Use a piping bag or ziplock bag and spoon the meat mixture into it, then cut the end of the piping bag to the desired size of your lumpia roll. This is a quick and easy way to wrap and makes your roll even and clean.

Using the piping bag, line each wrapper with the meat mixture. Wrap and roll tightly, then seal the edge with egg. Cut each lumpia roll into 2 or 3.

In a deep skillet or saucepan, heat oil over medium heat, fry the lumpia roll in batches until crisp and golden brown. Remove from oil and place on a wire strainer or plate lined with paper towel.

Serve immediately with sweet chili sauce or chili vinegar or tomato ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens