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Corned Beef Lumpia

Transform the Filipino favorite corned beef guisado (hash) into crisp Corned Beef Lumpia, by filling lumpia egg wrappers, then deep-frying the rolls. Serve these crunchy lumpia with banana or tomato ketchup for a side dipping sauce. This is great for appetizers or as a main course served with rice. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.
Prep Time2 hours
Cook Time2 minutes
Total Time2 hours 2 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Corned Beef Lumpia
Servings: 6 people
Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

  • Large Skillet: 12-inches diameter for saute
  • Large skillet or Wok: 12 to 14 inches diameter for deep frying

Ingredients

For Corned Beef Hash

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole medium-sized white or yellow onion, chopped
  • 1 to 2 whole red potatoes, peeled, cubed into 1/2-inch pieces
  • 1 cup cherry tomatoes, sliced in halves; or 2 tomatoes, chopped
  • 1 can (12 ounces) corned beef (like Libby's or Hereford)
  • salt and pepper to taste

For Corned Beef Lumpia

  • 30 pieces lumpia (egg roll) wrappers; (like a Chinese brand); at room temperature
  • 1 whole egg, for egg wash
  • 1/2 cup water, for egg wash
  • 1 cup vegetable oil, for deep frying

For serving:

  • 1 cup banana or tomato ketchup
  • steamed rice

Instructions

To cook the corned beef hash:

  • In a large skillet, over medium-high heat, add the oil. When the oil is hot enough, saute the garlic, onions, potatoes. Cook for about 8 to 10 minutes till potatoes are soft.
    Add the sliced tomatoes and blend well with ingredients.
    Add the corned beef. Incorporate well with the rest of ingredients. Season with salt and black pepper.
    Set aside to cool at room temperature, so that it's easy to fill the wrappers.

To prepare and cook the Corned Beef Lumpia:

  • Make sure the lumpia wrappers are thawed and are at room temperature. *Note : Do not microwave to thaw or else the wraps get glued together.
    Separate the lumpia wrappers individually. Set them on a dry, work surface - I like to use a large tray or else a large chopping board for the wrapping area.
  • In a small bowl, mix together 1 egg and the water, to make the egg wash. Set aside.
    Lay one lumpia wrapper on the dry surface. If these are square wrappers, make sure one pointed edge is facing you.
    Place 1 1/2 tablespoons of the corned beef hash in the middle of the wrapper, forming a long, thin, horizontal line.
  • Brush egg wash on the edges of the wrapper.
    Fold the wrapper over the filling, to form a large triangle.
    Tuck in the left and right sides of the wrapper, so it looks like an envelope.
    Roll the wrapper, away from you, forming a long, thin roll. The lumpia roll should be around 4 or 5 inches long, and about 1 to 1 1/2 inches wide.
    Set the rolled lumpia on a dry plate or container.
    Repeat the process with all the wrappers. Fast freeze the lumpia for 1 hour, so that it is manageable when deep-frying.
  • After 1 hour, take the lumpias out of the freezer. Give it around 10 minutes to slightly thaw. Separate any lumpia from one another if they got stuck.
    In another large skillet or wok, pour the oil. The oil has to be at least 350 F degrees if using a digital or candy thermometer.
    Using a slotted spoon, slowly slide in around 4 to 5 pieces of lumpia in the hot oil. Do not overcrowd. Leave room for the lumpia to float freely.
    Deep fry the lumpia for 2 to 3 minutes till golden brown and crisp. Flip the lumpia to cook evenly.
    Remove the lumpia from the skillet and lay them on paper towels to remove excess grease.
  • Serve the corned beef lumpia with a side of banana or tomato ketchup as a dipping sauce. Serve while warm and crisp, with rice for a main course.

Cook's comments:

  • Banana ketchup: You can use bottled banana ketchup or if you have time, you can make your own. I shared my Homemade Banana Ketchup recipe on Simply Recipes - click here.
    Other brands : I also use the Palm Corned Beef brand in round cans, and they have an 11.5 ounce content. This amount works well with the recipe above.
    Storage: Freeze uncooked lumpia in air-tight plastic containers or resealable freezer bags for up to 1 month. When ready to serve, remove from freezer, thaw a few minutes and deep fry. You can deep fry the lumpia even if they're still frozen.
    If there are leftover cooked lumpia, keep refrigerated for up to 2 days. Reheat in an oven toaster, or pan fry in hot oil for 1 to 2 minutes.

Nutrition

Serving: 100grams