Lumpia with Sweet Chili Sauce

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-Beef qeema (Mince) 350 gms

-Pyaz (Onion) finely chopped 1 Cup

-Gajar (Carrot) finely chopped 1 Cup

-Lehsan (Garlic) chopped 1 tsp

-Fresh parsley chopped 1/4 Cup

-Kali mirch (Black pepper) crushed 1 & ½ tsp

-Namak (Salt) 1 & ½ tsp or to taste

-Chicken powder 1 tsp

-Soy sauce 1 tsp

-Anda (Egg) 1

-Maida (All-purpose flour) 2 tbs

-Pani (Water) 1-2 tbs

-Manda patti 5 x 5 inch 10-15

-Cooking oil for frying

Sweet Chili Sauce:

-Pani (Water) 1 Cup

-Cheeni (Sugar) ½ Cup

-Namak (Salt) ½ tsp or to taste

-Lal mirch (Red chili) crushed 1 & ½ tsp

-Lehsan (Garlic) chopped 1 tbs

-Corn flour 1 tbs

-Pani (Water) 1-2 tbs



-In bowl,add beef mince,onion,carrot,garlic,fresh parsley,black pepper crushed,salt,chicken powder,soy sauce and egg,mix well & set aside.

-In all-purpose flour,add water and mix well to make a smooth paste & set aside.

-Take samosa sheet/manda patti 5 x 5”,add mince filling,fold over the sides,roll up and apply all-purpose flour paste.

-Prepare the remaining rolls similarly (makes 24-26).

-Can be stored on freezer for up to 2 weeks.

-In wok,heat cooking oil and fry on low flame until golden brown.

Prepare Sweet Chili Sauce:

-In saucepan,add water,sugar,salt,red chili crushed,garlic and mix well,bring it to boil and cook for 2-3 minutes.

-In corn flour,add water and mix well.

-Now add dissolve corn flour,mix well and cook until thickens & l let it cool down.

-Serve lumpia with sweet chili sauce.

Recipe By: Kanwal Mohsin

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