Ham & Cheese Lumpia by Abi Marquez

Name: Ham & Cheese Lumpia by Abi Marquez
Ingredients: 500 g ground pork; 1/4 cup red onion, minced; 2 tbsp garlic, minced; 1/3 cup carrots, minced; 1/8 cup kinchay (Chinese parsley), minced; 2 1/2 cup Knorr Liquid Seasoning; 1/4 tbsp salt; 1 tsp black pepper; 3 tsp cornstarch; 1 cup hamon (ham), chopped into 1/2 cm cubes; Lumpia wrappers; Quezo de Bola, cut into 1/2 cm thick matchsticks; oil for frying

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Serves

Filling Ingredients:

500 g ground pork
1/4 cup red onion, minced
2 tbsp garlic, minced
1/3 cup carrots, minced
1/8 cup kinchay (Chinese parsley), minced
2 1/2 cup Knorr Liquid Seasoning
1/4 tbsp salt
1 tsp black pepper
3 tsp cornstarch
1 cup hamon (ham), chopped into 1/2 cm cubes

For Assembly:

Lumpia wrappers
Quezo de Bola, cut into 1/2 cm thick matchsticks
oil for frying

**Prepare the Filling:** In a large bowl, mix together the ground pork, red onion, garlic, carrots, kinchay, Knorr Liquid Seasoning, salt, black pepper, cornstarch, and ham until well combined.
**Assemble the Lumpia:** Place a lumpia wrapper on a flat surface. Spoon 1 1/2 tbsp of filling onto the wrapper, place a stick of Quezo de Bola on top, then roll up tightly. Dab a bit of water on the edges to seal the lumpia.
**Fry the Lumpia:** Heat oil to 350°F (175°C). Fry the lumpia for about 5 minutes or until golden brown.
**Drain Excess Oil:** After frying, let the lumpia drain by standing them vertically if possible. This allows excess oil to drip down from both ends, ensuring a cleaner and lighter bite.
**Serve:** Enjoy your Lumpiang Shanghai with banana ketchup or your favorite dipping sauce.