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Shanghai Lumpia

4.4
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PREP TIME
60 min
COOKING TIME
20 min
TOTAL TIME
80 min
SERVINGS
20 servings
Dinner Filipino
Shanghai Lumpia
Ingredients
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 1/4 cup soy sauce
  • 2 tablespoons salt
  • 1 1/2 tablespoons garlic powder
  • 2 1/2 teaspoons black pepper
  • 1 (16 ounce) package spring roll wrappers
  • 1/4 cup water, or as needed
  • 1 1/2 quarts oil for frying
Instructions
1
Combine ground pork and ground beef in a large bowl, then add finely chopped onion and grated carrot. Use your hands to thoroughly mix all the ingredients together.
2
Gradually add soy sauce, salt, garlic powder, and pepper to the mixture, blending until everything is well combined.
3
Lay a spring roll wrapper flat on a surface with one corner pointing towards you. Place about 2 tablespoons of the filling mixture in a straight line across the center of the wrapper, making sure it's no thicker than your thumb. Dampen the edges of the wrapper with a little water.
4
Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides towards the center. Roll up the wrapper tightly to seal in the filling.
5
Heat a significant amount of oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C).
6
Fry the spring rolls in batches, turning them once, until they're golden brown and crispy, taking about 3 to 4 minutes. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Cut the spring rolls in half or serve them as-is with your favorite dipping sauce.