Lumpia Shanghai

Lumpia Shanghai -

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.

Ingredients:

2 pound ground beef
1 large onion, finely chopped
1 can mixed vegetables
¼ cup soy sauce
2½ tbls Tony's creole seasoning
1½ tablespoons garlic powder
1/2 tsp salt
1 (16 ounce) package spring roll wrappers
1½ quarts oil for frying

Directions:

In a large bowl, combine ground beef, onion, and vegetables.
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 , Tony's, 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.
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 of your choice.
We like sweet and sour sauce, soy sauce with calamansi, or banana ketchup.