27 September 2010
In a large bowl, combine the meats, shrimp, carrot, onion, red bell pepper, and garlic. Mix. Gradually blend in the eggs, soy sauce, black pepper, salt, sesame oil, red pepper flakes, and cilantro (if using). Mix with your hands so it is combined well. Do not overwork the meat though. Just mix until ingredients are evenly distributed.
Lay 2 damp (NOT SOAKED), warmed dish towels on a large work surface. Place the opened wrappers between them to prevent drying.
Lay out the spring roll wrapper on a flat surface. (I just lay it on top oft he damp towel.) Scoop about 2 Tbsp. of the meat mixture place it down in the center of the wrapper. Pat meat to form it into a line. Make sure the meat is no thicker than your thumb.
Take the bottom of the wrapper (nearest you) and fold it towards the center. Then take the left and right fold them towards the center as well. Roll it like you are making a cigar. Moisten the edge of the wrapper with a bit of water to seal. Place under the damp towl, seal edge down, to prevent overdrying before cooking. Repeat the procedure for the rest of the wrappers.
Heat 1" of canola oil in a heavy skillet to 300-325°F over medium heat.Pan fry 3-5 lumpia at a time so that you will not bring the oil temperature down too much. Turn with tongs every 2-3 minutes until golden brown all over. Approximately 6-8 minutes.
Drain on paper towels.
Cut in half and serve with a sweet & sour sauce, Asian sweet chili sause, or malt vinegar for dipping.
Alternately, these can be made ahead and frozen. Lower heat and fry while frozen being careful to cook meat through before serving.
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