Tuesday, September 27, 2011

Lumpiang Shanghai

Lumpia is a traditional Filipino appetizer, not unlike eggrolls. I just had these over the weekend at a birthday party, so here's a recipe. enjoy! :)

For the Filling:

  • 1 pound ground pork OR
  • 1 pound ground chicken
  • 1 medium onion finely chopped
  • 1 carrot, grated
  • 5 stalks Chinese parsley, chopped
  • 2 1/2 teaspoons black pepper
  • 1 (16 ounce) package spring roll wrappers
  • 1 1/2 quarts oil for frying
  • salt to taste or fish sauce

  • Cooking Instructions:
    • 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 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, and have hubby or the kids help you out.

    • 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 they float, and the wrapper is golden brown.

    • Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, sweet chilli sauce, soy sauce with lemon, or banana ketchup.

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