The Filipino culture is a mixture of several races that inhabited the islands. Chinese migrants introduced this recipe to the Filipinos and until the present times, it still remains a favorite in many Filipino households. There are other lumpia (egg roll) versions but the fillings for the lumpia shanghai is meat for the most part. Pork, beef or a combination of both can be used. This is a delightfully delicious recipe and great for parties as finger food.
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion (finely chopped)
- 1 carrot (grated)
- 1 1/2 tablespoons garlic powder
- 2 1/2 teaspoons black pepper
- 1/4 cup soy sauce
- 2 tablespoons salt
- 1 1/2 quarts oil for frying
- 1 (16 ounce) package spring roll wrappers
- Place the ground beef, ground pork, carrot and onion in a large mixing bowl. You can mix the ingredients thoroughly if you use your hands for kneading.
- Blend in the salt, garlic powder, black pepper and soy sauce little by little. Continue kneading until all ingredients are distributed uniformly.
- On a flat surface, lay out a few wrappers. At the center of the wrapper, place 2 tablespoons of the filling, forming a line. The filling should only be about the size of your thumb for faster cooking.
- Fold the top edges to the center. Then fold the left and right sides towards the center as well. Then roll toward the remaining bottom edge and seal the roll by moistening the last edge of the wrapper. Repeat the process with all of the wrappers.
- Place oil in a heavy pan then place under medium high heat. When the oil is hot, fry 4 or 5 lumpia at a time. Turn once and fry for 3-4 minutes or until the wrapper turns golden brown. You will know the lumpia are already cooked thoroughly when they float.
- Serve with dipping sauce. You can use banana ketchup, sweet and sour sauce or soy sauce with lemon.
Source by Jasmine Enerlan
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