Recipe by K & c
A good friend of mine (who died too young) and I cooked this recipe together and everytime I eat it now I think of her. It was her moms recipe and one of her favorite comfort foods.
Top Review by Susie D
I thought this would be a wonderfully easy & excellent introduction to a cook wanting to try making lumpia the first time. The recipe uses ingredients found in most kitchens with maybe the fish sauce being the only unfamiliar ingredient. I thought the draining mentioned in the directions a good step & drained mine in a large colander until room temp. Things are easier to handle & roll tightly if you aren't burning your fingers. The amount of fish sauce was overpowering for us & we like the flavor it adds. Next time I will start with 1 tablespoon & increase to taste. Thank you for sharing your recipe! Made for Asian Tag in the Asian Cooking Forum.
- 1⁄4 cup green onion, sliced
- 2 large garlic cloves, crushed and peeled
- 1⁄4 small onion, chopped
- 1 dash pepper
- 2 tablespoons fish sauce
- 1 (1 1/4 ounce) envelopebrown beef gravy mix
- 1 small tomatoes
- 1 lb ground meat
- 1⁄8 tablespoon oil
- 20 -30 lumpia skins
- 1 (8 ounce) jar plum sauce
Directions See How It's Made
- Heat oil in pan over medium heat.
- Lightly brown garlic, add onion cook until transparent.
- Crush tomato into mixture and add meat cook stirring 4 minutes.
- Add the gravy mixed with water recommended on the package until there are no lumps.
- Add fish sauce boil for 5 more minutes.
- Turn off the fire and add the green onion.
- Drain the meat and wrap the lumpias like little burritos.
- Seal with water or egg whites.
- Fry in vegetable oil over medium-high heat until brown on the outside.
- Blot on paper towels before serving.
- serve with soy, or sweet and sour sauce.