tita menchu’s beef lumpia

tita menchu’s beef lumpia
1/4 cup vinegar
salt & pepper
2 cloves garlic
2 tbsp onion
chopped small
2 tbsp canola oil
1/4 cup onion
diced fine
3 cloves garlic
1 tbsp oyster sauce
1/2 lb ground beef
1/2 lb frozen mixed vegetables
or more to taste
1 whole egg
lumpia wrapper
canola oil
This is a variant to the lumpia recipe we posted during the holidays in 2011. This type of lumpia is a little thicker since it contains cooked meat and vegetables. The vinegar sauce we serve with it is key. We always make extra lumpia to store in the freezer so that a quick appetizer is just a quick fry away. Our aunt (Tita Menchu) taught us how to make this dish.
Prepare the dipping sauce first by combining vinegar, salt, pepper, garlic, and onion in a small bowl. You’ll want this readily available as soon as the first roll comes out of the fryer, plus the sauce flavors get to blend while you’re preparing this dish. Our Uncle Boy says the longer it marinates, the better. :)
In a preheated pan with canola oil, sauté onion. Add the garlic just as the onions start to soften. You should hear a gentle sizzle. Stir for about 30 seconds.
Add the oyster sauce and stir. Increase heat to medium, then add the ground beef and cook until browned.
Off heat, mix in the frozen vegetables. The vegetables will soften slightly and will cool the meat. Drain and reserve.
Set up a rolling station with the peeled lumpia wrappers, a cutting board or work surface, the meat and veggie mixture, a large spoon, a pastry brush and some beaten egg to seal the rolls. Position a single lumpia wrapper diagonally on the work surface. To wrap, spoon a heaping tablespoon of the filling towards the front corner. Fold that corner away from you and gently roll the filling to create an even cylinder. When you have reached the half-way point, fold in the sides and continue rolling away from yourself. Roll the lumpia as tight as possible without tearing the wrapper - a snug roll will make for crunchier lumpia. Brush the remaining corner with the egg wash (or water) then roll to seal. Repeat until you run out of lumpia wrappers or filling.
Gradually preheat the oil in the dutch oven about 15 minutes before you plan to start frying. Deep fry the lumpia, then when golden, rest on a paper towel-lined plate to drain and cool.
While the lumpia is still warm and crunchy, serve with the dipping sauce. To maximize coverage and mitigate double dipping, we like to take an initial bite then spoon on the sauce.
source: Tita Menchu