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A recipe all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
- 2 pound ground beef
- 1 large onion, finely chopped
- 1 can mixed vegetables
- ¼ cup soy sauce
- 2½ tbls Tony's creole seasoning
- 1½ tablespoons garlic powder
- 1/2 tsp salt
- 1 (16 ounce) package spring roll wrappers
- 1½ quarts oil for frying
- In a large bowl, combine ground beef, onion, and vegetables
- Make sure to completely mix everything
- Get down and dirty and use your hands
- Knead the meat in the bowl if you must
- Gradually blend in the soy sauce , Tony's, 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
- Heat the oil in a deep-fryer or heavy skillet to 375 °F (190 °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 of your choice
- We like sweet and sour sauce, soy sauce with calamansi, or banana ketchup