Lumpia Egg Rolls (Shanghai version)

By RogRot

Ingredients

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 c. soy sauce
• 2 1/2 tsp. black pepper
• 1 1/2 Tbls. garlic powder
• 2 Tbls. salt
• 1 (16 oz.) pkg. spring roll wrappers
• 1 1/2 quarts oil for frying

Details

Servings 20

Preparation

Step 1

In a Large bowl, combine ground pork, ground beef, onion, & carrot. Make sure to completely mix everything. I suggest getting down & dirty & use your hands. Knead meat in bowl if you must. Gradually blend in soy sauce , black pepper, garlic powder, & salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, & place about 2 Tbls. of filling in a line down center of wrapper. Make sure filling is no thicker than your thumb, or wrapper will cook faster than meat. Take bottom & top edges of wrapper & fold them towards center. Take left & right sides, & fold them towards center. Moisten last edge of wrapper to seal. Now repeat using rest of wrappers, & have hubby or kids help you out.
Heat oil in a deep-fryer or heavy skillet to 375º F (190º C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 min., turning once. Lumpia are cooked through when they float, & wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet & sour sauce, soy sauce with lemon, or banana ketchup