Beef and Vegetable Lumpia
Chef and recipe creator Jenn de la Vega started with her mom’s classic Filipino lumpia recipe and then pretended she was 5 years old again getting into the make-up drawer. She swapped out the onion for mellow shallot and took down the intensity of the usual black pepper a notch by going with perfumy pink peppercorn. (But if you only have black pepper on hand, feel free to go with that.) They join a colorful confetti of carrot, snap peas, jicama, and cabbage. If you can’t find jicama, opt for canned hearts of palm or water chestnuts. For the lumpia wrappers, look for paper-thin spring roll crepe wrappers in the freezer section of an Asian market, made with flour, water, and salt but no egg. If you’d like to make the recipe vegan, omit the beef and fish sauce, then add the same volume of julienned hearty vegetables or bean sprouts. Don’t forget the dipping sauces! The recipe is a Yummly original created by Jenn de la Vega.
- Wet 2 paper towels or a dish towel and wring them out. Take lumpia wrappers out of the package, set on a plate, and cover with damp towels to defrost at room temperature, about 30 minutes. (Or leave wrappers in package and defrost overnight in the refrigerator.)
- In a large frying pan or wok, saute shallot on medium-high heat with 2 tablespoons of oil until softened, about 2 minutes.
- Add minced garlic and continue to cook for 1 additional minute. Add ground beef, breaking it up into smaller pieces, and stir often until it’s cooked through and no longer pink, 3-4 minutes.
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|Calories70Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.