Lumpia Shanghai
Description
A recipe 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 side dish or appetizer.
File:Lumpia shanghai.jpg
Lumpia Shanghai
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 carrot, grated
- ¼ cup soy sauce
- 2½ teaspoons black pepper
- 1½ tablespoons garlic powder
- 2 tablespoons salt
- 1 (16 ounce) package spring roll wrappers
- 1½ quarts oil for frying
Procedures
- In a large bowl, combine ground pork, ground beef, onion, and carrot.
- Make sure to completely mix everything.
- Get down and dirty and use your hands.
- Knead the meat in the bowl if you must.
- Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
- Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
- Take the bottom and top edges of the wrapper and fold them towards the center.
- Take the left and right sides, and fold them towards the center.
- Moisten the last edge of the wrapper to seal.
- Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 °F (190 °C).
- Fry 3 or 4 lumpia at a time.
- Fry for about 3 or 4 minutes, turning once.
- Lumpia are cooked through when they float, and the wrapper is golden brown.
- Cut in half, or serve as is with dipping sauce.
- We like sweet and sour sauce, soy sauce with calamansi, or banana ketchup.
