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…get fat eating these. yay!

Hey look at that…i remembered my password.  Oi It’s all green in here! (goes back to look at the prompts as she’s lost her train of thought.)

Oh
Since the recipe was sent to me, I figure I’ll post it  

Shanghai Lumpia

INGREDIENTS
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

DIRECTIONS
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.

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 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.
Cut in half, or serve as is with dipping sauce. Try sweet and sour
sauce, soy sauce with lemon, or banana ketchup.

Notes:
– Roll them thin to get the best taste, perhaps the size of a nickel in
roundness
– You don’t really have to worry about the temperature of the oil. Just make
sure they slow cook in the beginning to get the meat fully cooked.
– Use Spring Roll Wrappers, they make for a nicer finish, NOT wonton wrappers.