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Fillipino Lumpia

Source of Recipe


April Beason






List of Ingredients



• 1 pkg lumpia wrappers
  
• 1 lb ground chuck
  
• 1/2 lb ground pork
  
• 1/3 cup finely chopped onion
  
• 1/3 cup finely chopped green bell pepper
  
• 1/3 cup finely chopped carrot
  
• 1 quart oil for frying
  






Instructions



1. Make the wrappers are thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are thin and the edges will dry out quickly.
   
   
2. In a medium bowel, blend together the ground chuck and pork, onion, green pepper and carrot. Place about 2 Tsp of the meat mixture along the center of the wrapper. The filling should be no bigger round than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edge in slightly, then continue to roll into a cylinder. Wet your fingure and wet the edge to seal. Repeat with the remaining wrappers, and filling, keeping finished lumpia covered to prevent drying.
   
   
3. Heat oil in a 9" skillet at medium to medium high heat untiloil is 365 to 375 degrees F. Fry 3-4 limpia at a time. It should only take 2-3 minutes on each side. The lumpia will be nicely browned when done. Drain on paper towels.
   
   
4. You can cut each lumpia into thirds for a party, if you like.
   
   






Final Comments


Use sweet & sour for a dipping sauce or make your own.