Lumpia Spring rolls EN

This is my friend Gail's recipe. Her parents are from the Philippines and Gail has her mom's recipe.

I have changed the recipe a little according to my tastes. Gail's recipe had much less cabbage and carrot. Sorry Gail !!

I think I have not tasted more delicious Spring rolls! I make them very often and keep them in the freezer. I take them out of the freezer and fry them immediately. They are ready in a few minutes.

Accompanied with sweet chilli sauce.

Thanks a lot Gail !! I miss you!!

Ingredients for 50 Lumpias

1 pack of 50 sheets for Spring rolls 19x19cm

2 tablespoons olive oil

1 kg of ground beef, pork, turkey or shrimp. I use beef.

4 cups finely chopped cabbage

2 cups grated carrot on the thick part of the grater

2 large cloves of garlic crushed

2 teaspoons onion powder

Salt Pepper

2 tablespoons soy sauce

Vegetable oil for frying

Sweet chili sauce.

Defrost sheets  for Spring rolls at room temperature for an hour.

In a deep saucepan, sauté the minced meat with the olive oil until it is cooked and dry.

Leave it to cool for a few minutes and add the garlic, cabbage, carrot, onion powder, salt, pepper and soy sauce. Stir and allow the filling to cool completely.

Wrap the Spring rolls with a tablespoon of the filling mixture in the following way and do not forget to glue the edge with some water.

For the whole process cover the spring roll sheets with a humid towel so they won't dry. 

Place the rolls in a deep tupper, making sure they do not touch each other because they will stick. Separate each layer with baking paper.

Store them in the freezer for at least 2 months.

Fry them in plenty of oil, directly from the freezer on a medium heat until they turn gold.

Serve them with sweet chilli sauce!

Thanks Gail !! ❤️❤️❤️