Shanghai Lumpia


1/2 lb
ground pork
1/2 lb
ground beef
1 medium
onion, finely chopped
1/2 c
finely chopped green onion
1 medium
carrot, grated
1/4 Tbsp
ginger, finely grated
1 tsp
black pepper
1 Tbsp
garlic powder
1 tsp
2 large
1 Tbsp
soy sauce
egg roll wrappers
oil for frying

How to Make Shanghai Lumpia

In a Large bowl, combine ground pork, and ground beef then add the onions, carrot, ginger, pepper, garlic powder, and salt. Make sure to completely mix everything. I suggest getting down and dirty and use your hands.
Beat the eggs and soy sauce together then gradually blend into the meat mixture. Knead the meat in the bowl if you must until all ingredients are evenly distributed. Put this into the refrigerator for at least 4 hours to a day to allow the flavors to meld together.

Lay out 2 or 3 wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a diagonal line between the corners of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.

Take the corners of the wrapper nearest to the ends of the filling and fold them towards the center.
Take one of the corners left and fold across the filling towards the center.
Take one of the corners left and fold across the filling towards the center.

Moisten the last edges of the wrapper to seal and roll up the last corner. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Any lumpia you don’t need to cook at this time can be frozen for later use.
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 or 4 minutes, turning once. Lumpia are cooked through when the wrapper is golden brown.
Cut in half across the center, or serve as is with dipping sauce. Sauces used are sweet and sour sauce, white vinegar with crushed garlic, soy sauce with lemon, or banana ketchup.


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