Lumpia Shanghai

When it comes to Filipino food, most non-Filipinos can't seem to get past Lumpia shanghai.The main reason is that Filipino food hasn't really stepped into the mainstream because Filipino food is such a mish mash of influences from other countries that it's hard to pinpoint what Filipino food actually is. For me, what I love about Filipino food is that it truly is a global cuisine and it's because of the Southeast Asian, Latin and even American influences that truly give Filipino food its vibrancy.

Filipino cuisine is simply native food taken from the land and sea, but it also includes dishes and culinary techniques learned from countries like China, Spain, Mexico, the US and more.

What makes this food uniquely Filipino? Simply, it's because of the Filipino's openness to new foods, their ability to re-work these new dishes using local ingredients as well adapting them to fit the Filipino palate and finally, being able to accept and absorb them into their food culture.

                                   

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 cup soy sauce
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 2 tablespoons salt
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

Instructions:

• 
  
  
  In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
  
• 
  
  
  Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
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  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, and have hubby or the kids help you out.
• 
  
  
  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 they float, and the wrapper is golden brown.
  
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  Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Tags: meat, pork