Fiesta Lumpia

• Meat

  • 1 lb Ground pork

• Seafood

  • 1 cup Shrimp

• Produce

  • 1/2 cup Carrot
  • 1 1/2 tsp Garlic powder
  • 1/4 cup Onion

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Accent seasoning
  • 1 tsp Black pepper
  • 1/4 cup Cornstarch
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 3 dashes Sesame oil
  • 4 cups Vegetable oil

• Liquids

  • 1/4 cup Water

• Other

  • 25 Lumpia skins, thawed

Found on cooknbakeguam.com

Description

Ingredients

• 1 lb ground pork
• 1 cup uncooked shrimp, finely chopped
• 1⁄4 cup onion, finely minced
• 1⁄2-3⁄4 cup finely chopped carrot
• 2 eggs, beaten
• 2 -4 tablespoons soy sauce
• 1 1⁄2 teaspoons garlic powder
• 1⁄4 teaspoon Accent seasoning (optional)
• 3 dashes sesame oil
• 1 1⁄4 teaspoons salt, adjust according to your taste
• 1 teaspoon black pepper
• 25 lumpia skins, thawed
• 1⁄4 cup cornstarch
• 1⁄4 cup water
• 4 cups vegetable oil, for deep frying

Directions

• In a bowl, combine ingredients except for the cornstarch and water. mix ingredients well scooping and turning from the bottom to the top. On each lumpia wrapper, place some of the filling onto it and wrap into small to medium sized rolls. Seal the wrap using the mixture of cornstarch and water. Set aside and continue rolling the rest. Be sure to cover unrolled wrapper because they dry out fast. The rolled lumpias can be cooked immediately or be stored in an airtight container in the freezer for future use. If cooking immediately, heat oil and fry each roll until golden and crisp on all sides. Drain oil on paper towels. Transfer to a plate and serve with your favorite sauce.