Lumpia (Shanghai version)

“A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it’s mainly filled with meat. You could use pork or beef or both! It’s a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!”

Ingredients:

• 1 pound
  
  ground pork


• 1 pound
  
  ground beef


• 1
  
  medium onion, finely chopped


• 1
  
  carrot, grated


• 1/4 cup
  
  soy sauce


• 2 1/2 teaspoons
  
  black pepper


• 1 1/2 tablespoons
  
  garlic powder


• 2 tablespoons
  
  salt


• 1 (16 ounce) package
  
  spring roll wrappers


• 1 1/2 quarts
  
  oil for frying

Directions:

• In a large bowl, ground pork , ground beef, onions and carrots. Make sure to mix everything completely . I suggest getting down and dirty with his hands. Knead the meat in the dish , if you must. Gradually mix in the soy sauce , black pepper , garlic powder and salt until all ingredients are evenly distributed.


• Put a few wrapper at a time on a flat surface and put about 2 tablespoons of the filling in a line in the middle of the pack. Make sure the filling is not thicker than your thumb or wrapper cook faster than meat . Remove the upper and lower edges of the package and fold it towards the center. Take the left and right sides , and fold it towards the center. Wet seal the final edge of the package . Now repeat with the rest of the wrapper and my husband and children to help you.


• Heat the oil in a deep fryer or heavy skillet to 375 degrees F ( 190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 to 4 minutes , turning once . Lumpia are cooked when they float , and the packaging is golden brown. Halve , or serve as is with dipping sauce. We like sweet and sour sauce , soy sauce, lemon, banana or ketchup.

Lumpia (Shanghai version)