Meat and Potato Lumpia is a culinary twist on the traditional Filipino favourite, combining the heartiness of meat and potatoes in a crispy, golden crust. It’s a recipe that brings the comfort of home cooking and the excitement of trying something new to your table.
Ingredients:
- 5 medium potatoes, peeled and cut into 1/2 inch chunks
- 1 pound lean ground beef
- ¼ cup minced onion
- ¼ cup chopped green bell pepper
- Salt to taste
- Ground black pepper to taste
- 1 cup frozen mixed peas and carrots, thawed
- 1 cup canola oil for frying
- 1 (16 oz) package egg roll wrappers
Method of preparation:
Place the potato chunks in a saucepan with enough lightly salted water to cover.
Bring to the boil and cook for about 10 minutes or until tender, then drain and set aside.
In a frying pan over a medium heat, cook the mince, onion and green pepper.
Season to taste with salt and black pepper.
Cook until the beef is evenly browned and the onion is soft.
Add the boiled potatoes, thawed peas and carrots to the pan.
Cook for a further 5 minutes, stirring occasionally.
Lay an egg roll wrapper flat on a clean surface.
Spoon about 2 tablespoons of the meat and potato mixture onto the wrapper.
Fold the bottom corner over the filling and roll half way up to cover the filling.
Moisten the remaining corner with water and roll up tightly to seal.
Heat the rapeseed oil in a large frying pan over a medium heat.
Cook the lumpia in batches, turning occasionally, until golden brown on all sides.
Remove with a slotted spoon and drain on kitchen paper.
Serve hot with your choice of dipping sauce, such as sweet chilli sauce or a vinegar and garlic dip.
