Spray a rimmed baking sheet with nonstick cooking spray and arrange the lumpia on the baking sheet with an inch of space between them. Spray the lumpia with cooking spray. Bake in a preheated 425°F oven until deep golden brown, 20-25 minutes. In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. Heat a little oil in a frying pan on medium heat. Saute the garlic, grated ginger, and diced onion for about 2-3 minutes or until the onion begins to soften. Add the ground pork and brown in the pan. Stir the meat to prevent clumping. Add the soy sauce and either fish sauce or oyster sauce. 6. Pan De Sal. Lumpia pairs well with Pan de Sal, a typical Filipino flatbread. When smeared in dairy, the sweet, fluffy bread is delicious, and it perfectly complements the strong flavor of Lumpia. Making pan de sal is simple: mix yeast with flour and salt, then combine water and sugar until a uniform dough forms. Fold the right side toward the center. Fold up the bottom part then roll up until it reaches the top tip. Seal the top with a little bit of water. Finish rolling. Repeat steps until all lumpia are rolled. Heat a small size pot in high heat for about 3 minutes. Pour cooking oil and heat for another 5 minutes. 17. Place finished lumpia on a plate ready for frying. 18. Repeat steps 10-17 until you have enough to fry, or until you used up all the meat mixture and wrapper. 19. Heat oil on a skillet and deep fry lumpia shanghai until golden brown, about 3-4 minutes. 20. Place on paper towels to drain excess oil. 21. .

the best filipino lumpia shanghai recipe