SHANGHAI LUMPIA
Not only are these yummy, but they can also be prepared in advance! I smell a party in our future...
Provided by J. White Harris
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. In a Large bowl, combine ground pork, and ground beef then add the onions, carrot, ginger, pepper, garlic powder, and salt. Make sure to completely mix everything. I suggest getting down and dirty and use your hands.
- 2. Beat the eggs and soy sauce together then gradually blend into the meat mixture. Knead the meat in the bowl if you must until all ingredients are evenly distributed. Put this into the refrigerator for at least 4 hours to a day to allow the flavors to meld together.
- 3. Lay out 2 or 3 wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a diagonal line between the corners of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
- 4. Take the corners of the wrapper nearest to the ends of the filling and fold them towards the center.
- 5. Take one of the corners left and fold across the filling towards the center.
- 6. Moisten the last edges of the wrapper to seal and roll up the last corner. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Any lumpia you don't need to cook at this time can be frozen for later use.
- 7. 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 the wrapper is golden brown.
- 8. Cut in half across the center, or serve as is with dipping sauce. Sauces used are sweet and sour sauce, white vinegar with crushed garlic, soy sauce with lemon, or banana ketchup.
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Gaurav Khatri
[email protected]These lumpia were so good! I will definitely be making them again.
Taurus 1989
[email protected]Overall, the Shanghai lumpia were a good appetizer. I would make them again with a few modifications.
weed street
[email protected]The lumpia wrappers were a bit too thick. I would try using a thinner wrapper next time.
Musoke Dauda
[email protected]The Shanghai lumpia were a bit bland. I would add more spices next time.
Nondo Roy
[email protected]These lumpia were a bit too greasy for my taste.
Abdi karim yare
[email protected]I'm so glad I tried this recipe. The Shanghai lumpia were delicious!
Masoud Hashimi
[email protected]The Shanghai lumpia were a hit at my party. Everyone loved them!
Bare Do
[email protected]These lumpia were so good! I will definitely be making them again.
Emiliano Tarkus
[email protected]Overall, the Shanghai lumpia were a good appetizer. I would make them again with a few modifications.
UC Unlimited Chanel
[email protected]The lumpia wrappers were a bit too thick for my liking. I would try using a thinner wrapper next time.
Finn East
[email protected]The Shanghai lumpia was a bit bland for my taste. I would add more spices next time.
Imtiyaz Waise
[email protected]These lumpia were a bit more time-consuming to make than I expected, but they were worth the effort. They were so delicious!
Idiotic Ally
[email protected]I made these Shanghai lumpia for a party and they were a hit! Everyone loved them and asked for the recipe.
Laxmi Tamang
[email protected]The instructions were easy to follow and the results were amazing! The lumpia were golden brown and crispy, and the filling was flavorful and moist.
Kevin Bourne
[email protected]These were surprisingly simple to make and turned out delicious. I'll definitely add this to my regular rotation of recipes.
Raju Ansari
[email protected]This Shanghai lumpia was an absolute delight! I've never had anything quite like it before. The crispy wonton wrapper complemented the savory filling perfectly. I highly recommend this recipe to anyone looking for a new and exciting appetizer.