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LUMPIANG PRITO

 

 

SERVE with sweet and sour sauce

1 packet goya sazon

2 cloves garlic,minced

1/2 cup onions,chopped

2 tbsp vegetable oil

1 pound ground beef

1 tsp salt

1 tsp black pepper

1 tbsp fish sauce

1/4 cup water

1/2 cup carrots,peeled and julienned

1/2 cup green beans,french cut

1/2 cup celery,diced

1 cup bean sprouts

25-30 frozen wrappers for chinese egg rolls or springrolls,thawed

 

In a skillet,saute the garlic and onions in hot oil until the onions are translucent. Add the ground beef ,salt.pepper and fish sauce and saute until the beef is browned.

Add the rest of the ingredients except bean sprouts and simmer for another 5 minutes. The vegetables should be slightly crisp.

Remove the pan from the heat and add the bean sprouts. Allow the mixture to cool to room temperature.

Separate the individual sheets of wrappers,being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag or under a moist towel. Do not allow them to dry out and become brittle.

Place 2 heaping tbsp of the filling diagonally near one corner of the wrapper,leaving a 1/12-inch edge of space at both ends. fold the side along the lenght of the filling over the filling, tuck in both ends,and roll neatly.

Moisten the other side of the wrapper with water or egg to seal the edge.

Place on paper towels or colander to drain excess oil.