Lumpia Shanghai with Banana Ketchup

Ingredients

• 25 sheets 15 cm (6 in) lumpia or spring roll wrappers
• 500 g (1 lb 2 oz) ground meat
• 100 g (3.5 oz) yellow onion, very finely minced
• 12 g (0.4 oz) garlic, minced
• •••See the full ingredient list and shop it in the app.

Method

1. 1Make the filling: In a bowl, combine ground meat, onion, garlic, soy sauce, granulated sugar, 6 g salt, 1 g pepper, and 30 ml water. Mix until tacky and cohesive.
2. 2Make the sealing slurry: Whisk 8 g flour with 30 ml water until smooth.
3. 3Roll the lumpia: Place a wrapper in a diamond orientation. Spoon about 20 g (0.7 oz) filling near the bottom edge and shape into a thin log about 10 cm (4 in) long. Fold the side corners over the filling, roll tightly toward the top, then brush the final corner with slurry to seal. Repeat to make about 24 rolls.
4. 4Heat the oil: Pour 1.5 L oil into a deep pot and heat to 175 C (350 F). Maintain the temperature between 170 to 180 C (340 to 355 F).
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.