Corned Beef Lumpia

Edna S. Ajimura
Unit 3
DOH, Oahu

I created this recipe in 1983 to enter a contest, “Make Ends Meat and End Up in Las Vegas,” sponsored by Libby, McNeill & Libby and using either Vienna sausage or corned beef. To my surprise it won the grand prize for the corned beef category which was a trip for two to Las Vegas for a week.

  • 1 12-ounce can corned beef, crumbled
  • 1 cup minced onion
  • 1/2 cup minced green onion
  • 1 cup coarsely grated carrots
  • 2 10-ounce packages bean sprouts
  • 1 12-ounce package hash brown potatoes, fried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 24 lumpia wrappers
  • Oil

Sauce:

  • 1/4 cup catsup
  • 1/4 cup prepared mustard

Sauté corned beef, both onions, and carrots for 5 minutes. Add bean sprouts and fried hash brown potatoes, salt, and pepper. Mix well and cook 3 minutes. Cool and drain excess liquid. Place 1 tablespoon of mixture in lumpia wrapper, roll, and seal. Repeat until all wrappers are filled.

In skillet, heat 1 inch of hot oil. Fry lumpia until golden brown on all sides. Mix sauce ingredients in a bowl and serve with lumpia. Makes 24 pieces.

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