Tapsilog Lumpia

On busy mornings, transform your favorite breakfast rice dish into an on-the-go meal.


September 2011 | By Namee Jorolan
Tapsilog Lumpia
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at a glance

Main Ingredient

Beef

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

September 2011

On busy mornings, transform your favorite breakfast rice dish into an on-the-go meal. It's also a great way to use up leftovers!  Using malagkit rice works, too, as it holds the spring roll together better.

Makes 12
 

 

2 cups fried rice
          (Find fried rice recipes here)
12 pieces spring roll wrapper
1/4 kilo cooked beef tapa (see tip below for recipe)
 6 eggs, scrambled
1 beaten egg for egg wash
oil for deep-frying  

 

Place about 2 tablespoons fried rice in the center of a spring roll wrapper.

Top with 2 tablespoons cooked tapa.

Add 2 tablespoons scrambled egg.

4  Brush sides of wrapper with egg wash. Roll and seal.

5  Fry in oil until golden brown. (Want to set aside spring rolls for the week? After fying, freeze them and just fry as needed.)

You can serve this with your preferred dip on the side. (We like combining vinegar with chili and cilantro.)

How to make homemade tapa: In a large bowl, combine 3 tablespoons dark soy sauce, 1 tablespoon sukang sasa or sukang tuba, 1 tablespoon sugar, 1 teaspoon salt, and 6 cloves finely minced garlic. Add in 1/2 kilo sukiyaki-cut sirloin beef; mix well. Cure for 24 hours in the refrigerator.

 



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