Meat and Potatoes Lumpia

Method6 steps · about 1 hr 30 min

1. 1

   Step 1: Place potatoes (5 medium) in a pot with enough lightly salted water to cover, and bring to a boil. Cook 10 minutes, or until tender; drain.

   Boil potatoes · 10 minUses 5 medium potatoes, peeled and cut into 1/2-inch chunks · salt to taste

2. 2

   Step 2: Place the beef, onion (¼ cup), and green bell pepper (¼ cup) in a skillet over medium heat. Season with salt (to taste) and black pepper. Cook until beef is evenly brown and onion is tender. Mix in peas and carrots, and continue cooking until heated through.

   Uses 1 pound lean ground beef · ¼ cup minced onion · ¼ cup minced green bell pepper · salt to taste · ground black pepper to taste · 1 cup frozen mixed peas and carrots, thawed

3. 3

   Step 3: In a large bowl, mix the potatoes (5 medium) with the beef mixture. Cover and refrigerate (or place in the freezer) until cooled completely.

   Uses 5 medium potatoes, peeled and cut into 1/2-inch chunks · 1 pound lean ground beef

4. 4

   Step 4: Heat the oil (1 cup) in a large skillet or deep fryer to 365 degrees F (185 degrees C).

   Uses 1 cup canola oil

5. 5

   Step 5: Lay egg roll wrappers on a flat surface, and place about 1/4 cup filling in the center of each. Fold to form egg rolls, and seal with moistened fingers.

   Uses 1 (16 ounce) package egg roll wrappers

6. 6

   Step 6: In batches, fry the egg rolls in the heated oil about 3 minutes on each side, until golden brown. Drain on paper towels.

   Fry lumpia · 3 minUses 1 (16 ounce) package egg roll wrappers