(Pronounced LOOM-pee-ah). This is a type of beef crepe.
When my mother immigrated to Canada many years ago, it was difficult to make the dishes of her native Indonesia. The ingredients were just not available (at least not out in suburbia) so she had to improvise. The original version of the Lumpia (or Spring Roll) is wrapped in an eggroll wrapper. Since she couldn't find any, she made do with pancake batter to make a crepe type wrapper. This recipe has also gone through many changes over the years and probably bears little relation to the original dish - but it tastes great and stretches one pound of ground beef a long way!
500 g lean ground beef 2 celery sticks, chopped 3 green onions, chopped 2 cloves garlic, crushed 1/2 tsp. ground nutmeg 1/2 tsp. black pepper 2 tsp. soy sauce 2 beef bouillon cubes or pkgs. 1/4 cup milk cornstarch to thicken
Brown ground beef and drain fat. Saut garlic, celery and onions until limp. Mix beef mixture with celery mixture. Stir in remaining ingredients and thicken slightly with cornstarch. Set aside.
Mix pancake ingredients to form a thin batter and make thin pancakes in a 9" frying pan.
Place 2-3 heaping tablespoons of the meat mixture along one edge of each pancake. Roll up slightly, fold in side edges, then continue to roll the rest of the way. Lumpia should be log-shaped but somewhat flat. Fry with a small amount of margarine, turning occasionally, until golden brown and heated thoroughly.