Lumpia (Shanghai Version)

Recipe View In a large bowl, combine ground pork, ground beef, finely chopped onion, and grated carrot. Mix thoroughly with your hands until well combined. (5 minutes)

Recipe View Gradually blend in soy sauce, salt, garlic powder, and black pepper, ensuring even distribution throughout the mixture. (3 minutes)

Recipe View Lay a spring roll wrapper on a flat surface with one corner pointing towards you. Place approximately 2 tablespoons of the meat filling in a line across the center of the wrapper, about the thickness of your thumb. (2 minutes)

Recipe View Moisten the edges of the wrapper with water. Fold the bottom edge of the wrapper snugly over the filling. Fold in the left and right sides of the wrapper towards the center. (3 minutes)

Recipe View Roll up the wrapper tightly to seal in the filling, creating a neat spring roll. Repeat steps 3 and 4 until all the filling is used. (30-45 minutes)

Recipe View Heat oil in a deep fryer or heavy skillet to 375 degrees F (190 degrees C). (5-7 minutes)

Recipe View Working in batches, carefully fry the lumpia in the hot oil, turning once, until they are golden brown and crispy. (3-4 minutes per batch)

Recipe View Drain the fried lumpia on a paper towel-lined plate to remove excess oil. (2 minutes)

Recipe View Cut lumpia in half, or serve as-is with your favorite dipping sauce such as sweet and sour sauce, soy sauce with lemon, or banana ketchup. Enjoy immediately! (2 minutes)