Ocean Mist Employee, Nicole Garcia, won 1st place for her Arti-Lumpia recipe. A traditional Filipino dish with an “Artichoke twist”.
Serving Size: 6
1 lb. ground beef
½ cup Onions, chopped
2 cloves garlic, crushed
½ cup frozen minced Carrots
½ cup frozen Peas
10 Ocean Mist Artichoke Hearts, cubed
1 tsp. ground black pepper
1 tsp. salt
1 tsp. soy sauce
30 lumpia wrappers
1 egg white
2 cups vegetable oil, for frying
- Place a wok or large skillet over high heat. Cook ground beef until browned with no pink. Remove ground beef from pan and set aside. Drain grease from pan, leaving a thin coating.
- Cook chopped Onions and crushed garlic for two minutes in the same pan. Stir in the cooked ground beef, Artichoke, Carrots, & Peas. Season with salt, pepper and soy sauce. Remove from heat and set aside until cool enough to handle.
- Place 3 tablespoons of the filling diagonally near one corner of each wrapper, leaving about 1 ½ inch space at both ends. Fold the side along the length of the filling over the filling. Tuck in both ends and neatly roll. Keep the roll tight as you assemble (this will be key when deep frying). Moisten the other side of the wrapper with egg whites (it helps the wrapper stay intact).
- Heat a heavy skillet over medium heat, add oil to ½ inch in depth and heat for 5 minutes. Place 3 or 4 “Arti-Lumpia” into the oil. Fry the “Arti-Lumpia” for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels and serve immediately.
*** You may also freeze “Arti-Lumpia” to enjoy at a later time, once wrapped***
*****REHEATING IS NOT RECOMMENDED*****