Ingredients:
- 1 1/2 lbs ground pork
- 1 whole egg
- 4 cloves of garlic finely minced
- 1/2 cup onions finely minced
- 1/2 cup carrots finely minced
- 1/2 cup shrimp finely minced
- 1/2 cup Chinese celery (flat leaf
parsley) finely chopped
- soy sauce
- salt to taste
- pepper to taste
- spring roll wrappers
- oil for frying
Procedure:
1. Mix all the ingredients in a bowl. Season with
a little bit of salt and pepper and mix well.
2. Lay your wrapper in a plate. Take about a
tablespoon of the filling and lay on top near the bottom end of the wrapper.
Form into a log shape. Fold the bottom
end over slightly tugging your filling down so it would be wrapped tightly.
3. Fold the sides toward the middle.
4. Start rolling up. Brush the top end of your wrapper
with a little bit of water to seal the lumpia.
5. Heat oil in a pan and deep fry your lumpia for
about 10 to 15 minutes until golden brown.
6. Pull out and let excess oil drip over a
strainer or paper towel. Serve the Lumpiang Shanghai - Filipino Spring Rolls
with your favorite sweet and sour sauce or ketchup.
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