Lumpiang Shanghai or "Spring Rolls" an originally Chinese dish which is traditionally made of ground pork or beef, minced onions, carrots and spices with the mixture held together by beaten egg all rolled up in a paper thin wrapper made with flour and water. It is best served with sweet and sour sauce or Banana ketchup.
Ingredients:
- 1/4 kilo ground pork
- 1/4 kilo shrimps, shelled and chopped
- 2 eggs, beaten
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1/4 cup green onion leaves, sliced fine
- 2 tsp. ground black pepper
- 2 tsp. soy sauce
- 1 tsp. salt
- Lumpia wrappers or "spring roll skin"
Cooking Instructions:
- Combine ground pork, shrimps, onion, carrots, onion leaves, pepper, soy sauce, salt, and eggs in a bowl. Mix thoroughly to make sure all the spices and seasonings are blended well
- Place about 1 tablespoon of the mixture on a wrapper and shape the mixture into long oblongs
- Roll and wrap with both ends sealed securely
- Heat oil in a pan and deep fry the lumpia, making sure that all the sides are cooked right
- Serve with sweet and sour sauce.