"They go fast!"
- Corazon Hall
A very popular dish among Filipinos, it can be severed as an appetizer for a party or a main dish at a family dinner. I've taken a few liberties with the 'traditional' recipe and simplified a few things. Essentially, this is my version of Filipino spring rolls. Lumpia is something I've enjoyed with my family and friends since I was young and I hope you will enjoy it too! - Corazon Hall
Ingredients:
- 3/4 pound ground meat
- 1/2 cup water chestnuts, finely chopped
- 1/2 cup carrots, shredded
- 1/4 cup green onions, finely sliced
- 1 egg
- 1 tablespoon soy sauce
- 1/2 package McCormick Meat Loaf Seasoning Mix
- 1 package of thin 8-9 inch spring roll wrappers (25 count)
- 2 egg whites
- 1/4 cup of flour
- Vegetable or canola oil for frying
Preparation:
- Combine the first seven ingredients in a bowl.
- Take spring roll wrappers and separate them into individual sheets.
- Put a spring roll sheet in front of you diagonally and take a generous tablespoon of the mixed ingredients and plop it on the sheet. Fold the bottom corner up then the sides, wet the top corner with egg white wash and roll up the spring roll tightly. Continue doing this with the remaining mixture and wrappers.
- When all are wrapped up, cut the long rolls in half, dip the cut ends in the remaining egg white wash and then dip in flour to seal.
- Put the cooking oil in a deep fryer at medium heat. When oil is hot enough fry rolls until golden brown. Be aware that as the lumpia starts to turn darker than golden brown, they will burn.
- ENJOY! Serve with ketchup, sweet and sour sauce, or any other sauce you would prefer.