LUMPIANG ANGUS BEEF TAPA

Who can resist Pinoy lumpia? The quintessential Pinoy party food that has spawned varied and proud interpretations the likes of which spur inter-family feuds!

Here’s another one for the books, making use of Prime Angus Beef Tapa.

Prepare all your ingredients first before assembly:

Prime Angus Beef Tapa - coarsely chopped

Kintsai - roughly chopped

Lumpia wrappers - choose one of high quality to avoid tears while rolling

Carrots - sliced into rough julienne

White onion - sliced thinly

Singkamas - sliced into rough julienne

*Eggwash - 1 egg beaten with a couple of teaspoons of water

Preheat a deep pan on medium-low with oil.

Combine Prime Angus Beef Tapa with chopped kintsai.

Combine carrots, onions and singkamas and season with salt and pepper.

Take one lumpia wrapper and carefully lay strips of carrots, onions, and singkamas lengthways along the middle of the wrapper.

Top with a spoonful or 2 of the tapa mixture.

Gently roll and wrap the filling with the wrapper, carefully and tightly tucking in the sides.

Seal by brushing the seams with eggwash or just plain water.

Repeat until all ingredients are used up.

Cover and set aside. At this point, the lumpia can be frozen for up to 3 months. Thaw in the chiller before frying.

When oil is ready, carefully pan fry each piece, turning once the underside has turned a golden brown color.

Serve with your favorite dipping sauce. I’m partial to pinakurat vinegar with extra smashed garlic. Enjoy!