Lumpiang Shanghai (pork spring rolls)
COOK
Erisse Opena
Country
Philippines
YIELDS
5-6 Servings
TOTAL TIME
45 mins
Ingredients
Ground Pork 1 Kilogram
Bell pepper (finely diced) 1 pc, medium
Carrots (finely diced) 1 pc , medium
Pickles, sweet (finely diced) 50 g
Parsley (chopped) 1/2 bundle
Onion (chopped) 1 pc, medium
Garlic raw ( chopped) 1 and half bulbs
Eggs (small) 3 pcs
Salt and pepper to taste
Lime or Lemon 1-2 pcs
Butter/ Margarine 150 g
Spring roll pastry 1 packet
Fish sauce (optional ) to taste
Sweet chilli Sauce for Dip
Cooking oil for Deep frying
Method
chop all of the ingredients in a bowl, combine all the ingredients and mix well.
On a flat surface, lay out one piece of lumpia wrapper and scoop about 1/2 tablespoon of the filling.
Place the filling about an inch from the edge, tuck the sides and tightly roll.
Seal with water. Repeat for the rest of the mixture.
Heat cooking oil. Fry until golden brown. Drain excess oil.
Serve Pork Lumpiang shanghai with sweet chili sauce.