Introduction: Lumpia Shanghai
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
1/4 tablespoon salt
1 (16 ounce) package spring roll wrappers (you may need more)
1 1/2 cups Canola oil for frying
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting 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 at the beginning of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
Roll the wrapper until you have a log and the use water to moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers. Make sure you don't let the wrappers dry out or it'll be hard to separate and roll.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry as many as you are comfortable with (I usually throw a bunch in there and leave enough space to flip them around. ) 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 lemon, or banana ketchup or you can get this chili sauce at your grocery store called Mae Ploy. It's a vientamese sweet chili sauce.
Try and not eat the whole platter!