Lumpia with Ground Beef and Cabbage
Ingredients:
- 1/2 head of cabbage, finely shredded
- 200 grams ground beef
- 1 stalk green onion, finely chopped
- 2 tablespoons cooking oil
- 5 tablespoons water
- Spring roll wrappers
- Egg white (for sealing)
- Black pepper, to taste
- Salt, to taste
For the Spice Mixture:
- 2 shallots
- 2 garlic cloves
- 1 liter cooking oil (for frying)
Instructions:
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Prepare the Filling:
- Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the finely chopped shallots and garlic. Sauté until fragrant and golden brown.
- Add the ground beef to the skillet. Cook, stirring frequently, until the beef is browned and cooked through.
- Stir in the shredded cabbage and green onions. Add 5 tablespoons of water, salt, and black pepper. Cook the mixture until the cabbage is tender and the water has evaporated. The filling should be moist but not watery.
- Remove the skillet from heat and let the filling cool completely at room temperature.
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Assemble the Lumpia:
- Once the filling is cool, place a small amount of the mixture in the center of each spring roll wrapper.
- Roll up the wrapper tightly, folding in the sides as you go. Seal the edge with a little egg white to ensure it stays closed.
- Repeat this process until all the filling is used up.
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Fry the Lumpia:
- Heat 1 liter of cooking oil in a deep pan or fryer to 350°F (175°C).
- Carefully slide the prepared lumpia into the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the lumpia with a slotted spoon and drain on paper towels to remove excess oil.
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Serve:
- Serve the lumpia hot as an appetizer or snack. Enjoy with your favorite dipping sauce!
This recipe for Lumpia with Ground Beef and Cabbage offers a delicious and crispy treat, perfect for gatherings or as a special snack. Each bite delivers a savory blend of tender beef and crisp cabbage, wrapped in a golden, crunchy shell.
