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For years now, my cousins have been making Lumpia for any family gatherings.  They bring them over seemingly by the hundreds and usually by the end of the evening or afternoon, they’re gone.  For Superbowl this year, I decided to try to make them and risk my friends having a terrible experience with the possibility that they would be awesome and another recipe in my arsenal.  I never looked them up online before, but apparently there are a bunch of different versions of Lumpia.  My family (and me now) make the Lumpia Shanghai version.  It’s surprisingly easy, and doesn’t take much time.  Here’s how I made them…

Ingredients:

• 3/4 lb of ground pork
• 3/4 lb of ground beef
• 1 green pepper
• 1 onion
• 1 carrot
• 1 stick of celery
• 3 little boxes of raisins
• 3 eggs
• salt
• pepper
• soy sauce
• spring roll wrappers

Start by putting the onion, green pepper, celery, carrot and raisins into a food processor.  After it’s processed, combine with meat, salt, pepper, soy sauce and 2 (out of 3) eggs.  Put about a 1/2 in thick line of meat along the spring roll wrapper, roll up and then with the last egg (beaten), paint some onto the wrapper to seal.  Repeat until all the filling is gone.  After I cut each roll into three for a snack size (also that’s how my cousins told me to do it) with kitchen scissors.  Deep fry for about 12-14 minutes until golden brown, or freeze for later.  Serve with sweetened chili sauce.

Makes ~125 or so.  In my experience, cook about 8-10 per person if it’s a main appetizer.  See below for pics…

Deep fry for 12-14 minutes

Cook until golden brown