Lumpiang Shanghai or Pork Spring Rolls
Lumpia is a spring roll. In the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce.You could use pork or beef or both! You can prepare the filling in many ways and still come up with delicious spring rolls. It’s a delicious recipe and great to serve as finger food.
1 pound ground pork (you can also use beef)
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
Take the bottom and top edges of the wrapper and fold them towards the center.
Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal.
Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil.
Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Drain on paper towels. Serve immediately.
Cut in half, or serve as is with dipping sauce.
We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Taran!!! Yummy! ^^