Tapsilog Lumpia

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!

Makes 12

2 cups fried rice (using malagkit rice works too as it holds the spring roll together better)
          (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

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

2  Top with 2 tablespoons cooked tapa.

3  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.)

6  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.

Photography by Kai Huang | Styling by Elaine P. Lim