Beef Lumpia Style Eggrolls
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 package eggroll wrappers (25 sheets)
  • 1 lb. ground beef (80/20)
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped carrots
  • 1 cup chopped red onion
  • 2 tbsp. minced garlic
  • 2 bird’s eye chilies minced
  • 2 tbsp. soy sauce
  • 1 tbsp. rice wine vinegar
  • ½ tsp. turmeric powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 egg beaten with 1 tbsp. of water
  • Oil to fry (4 cups)
  • Salt and Black pepper
  1. In a medium sized skillet, heat two tablespoons of oil on medium high heat. Add minced garlic and bird’s eye chilies, sauté for 30 seconds to a minute continuously stirring to avoid burning.
  2. Add chopped celery, red bell pepper, red onion, and carrots, sauté for an additional 2 minutes on medium heat till the vegetables are tender.
  3. Now add turmeric powder, smoked paprika, and garlic powder to the vegetables sauté till well combined. Afterwards add soy sauce and rice wine vinegar. Set aside vegetable mixture to cool.
  4. In a medium sized skillet, brown ground beef till fully cooked and no longer pink. Season with salt and black pepper to taste.
  5. Combine beef with the set aside vegetable mixture and allow it to cool before wrapping the lumpia.
  6. When ready to assemble, place 1.5 tbsp. of the filling on the corner of the eggroll sheet. Tuck in the corner and the side corners inward and roll upward.
  7. Place egg wash on top corner to seal the eggroll, and place on a clean plate with the seam side down.
  8. This mixture will make about 25 eggrolls. While assembling, place a damp paper towel over the wrappers and the rolled up lumpias to avoid drying.
  9. Before frying heat oil (350 F) on a heavy base skillet with high sides, to test if the oil is ready place the tip of a lumpia in oil to see if it bubbles immediately.
  10. Place lumpia in the hot oil seam side down, note the color of the rolls turning them every so often.
  11. Once the rolls are a light golden brown and hard, take out carefully and drain excess oil on a paper towel.
  12. Serve with soy sauce squeezed with half a lemon, and flavored with crushed shallots, garlic, and chilies.
Recipe by Tikkaa at