Lumpia Shanghai

Utilizing a food processor to mince is recommended but optional.

In a large bowl, add shoyu, oyster sauce, salt, pepper, and bouillon cube. Use a fork to mash the bouillon cube into a paste.

Next, add in 1 lb ground venison, and mix well. Add in green onions, garlic, onions, carrots, celery, and water chestnuts and mix until well combined.

Allow filling to marinate for a minimum of 2 hours or preferably overnight.

Defrost lumpia wrappers by setting them in the fridge overnight or on the countertop at room temperature for a couple of hours.

Separate wrappers by starting at the corner and peeling back slowly to avoid ripping. Cover separated wrappers with a damp cloth to avoid drying out.

Lay a wrapper on a flat surface. Add about 3 Tbsp of filling to the bottom of the wrapper, leaving a 1/2 inch from the edge, using your fingers to form the filling into a long-like shape.

Fold over the wrapper and roll, ensuring that the roll remains tight. At about 2 inches from the top of the wrapper, add a small amount of egg wash along the top edge. Finish rolling the wrapper and seal it tightly. Cut the roll in half or thirds.

Fill a large pot with cooking oil, about 2 inches from the bottom, and heat oil to 375°.

Place lumpia into oil and allow to fry for 3 - 4 minutes. When done, lumpia should have a golden brown color and crispy outside.

Place cooked lumpia on a plate lined with paper towels to soak up excess oil.

Serve with sweet chili sauce or vinegar mixed with fresh minced garlic and black pepper.

*Note: If not cooking all uncooked lumpia or preparing in advance, store lumpia in a freezer-safe Ziploc bag for up to a month. To cook, place frozen lumpia in pre-heated oil.