The only way to do this is to cook a tiny piece of the filling and eat it. This needs to be done even before you roll the filling in the lumpia wrapper. After all, it will be harder to unroll all those lumpia and waste the lumpia wrappers. If you taste a cooked piece and it tastes perfect, you’re ready to roll them up. Add items to your shopping list * 1 tablespoon vegetable oil * 1 pound ground pork * 2 cloves garlic, crushed * 1/2 cup chopped onion * 1/2 cup minced carrots Repeat with remaining wrappers and filling. Mist each roll with avocado oil cooking spray. Preheat an air fryer to 390 degrees F (198 degrees C). Place lumpia rolls in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry for 4 minutes; flip and cook until skins are crispy, about 4 minutes more. Lumpia of course. Dipping sauce Mafran and that Chinese Sweet Chili sauce mixed together. My lumpia shanghai recipe, ground chicken, chopped fine shrimp, carrots, and water chestnuts, salt and pepper to taste. I also like the fat daddy lumpia, (the way my relatives make this one is with beef, lima beans, onions, corn). Dipping sauce? Beat an egg in a bowl. This will be used to seal the lumpia wrappers. Place 1 heaping tablespoon of the pork mixture in one lumpia wrapper. Spread thinly and fold and wrap. Seal the edges with the beaten egg and set aside. Repeat until the mixture and wrappers are finished. Heat cooking oil in a pot up to 170 Cº. lCdYV.

the best filipino lumpia shanghai recipe