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Lumpia (Shanghai Version)
Lumpia (Shanghai Version)
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Crispy Filipino spring rolls with a flavorful meat filling, perfect for dipping.
Ingredients:
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 0.25 cup soy sauce
  • 2 tablespoons salt
  • 1.5 tablespoons garlic powder
  • 2.5 teaspoons black pepper
  • 1 (16 ounce) package spring roll wrappers
  • 0.25 cup water, or as needed
  • 1.5 quarts oil for frying
Instructions:
  • In a large bowl, gently mix ground pork, ground beef, onion, and carrot by hand until well-combined. Slowly incorporate soy sauce, salt, garlic powder, and pepper until fully blended.
  • On a flat surface, place a wrapper with a corner facing you. Add a line of filling (about 2 tablespoons) in the center, ensuring it's not thicker than your thumb. Moisten the wrapper edges with water. Fold the bottom edge snugly over the filling, then fold in the sides towards the center. Roll tightly to seal in the filling.
  • Warm the oil in a deep fryer or heavy skillet until it reaches 375 degrees F (190 degrees C).
  • Fry lumpia in batches in hot oil until golden brown, around 3 to 4 minutes per side. Place on a paper towel-lined plate to drain. Optionally, cut the lumpia in half or serve whole with dipping sauce.

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