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| Lumpiang Shanghai |
Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.It was brought by Chinese immigrants to the Land of the Philippine hundred years ago
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INGREDIENTS
- 2 pounds lean Ground Pork
- 1 medium Carrots, chopped
- 1/2 cup (Singkamas), chopped
- 2 stalks Green Onions, chopped
- 1 medium Onion, chopped
- 1 tablespoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1 medium Egg, as binder
- 1/2 cup Breadcrumbs, as binder
- Carrots
- Eggs
- Salt
- Pepper
- Cooking Oil
- 1 pack Spring Rolls or (Lumpia Wrapper), separated
- 1 egg, beaten for sealing the wrapper
- Cooking Oil for deep frying
Procedure
- Mix all the ingredients except the last three.
- Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
- Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
- Cut into 2-3 inches lengths.
- Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
- Once golden brown, take out from the oil, drain in paper towels and serve while hot. Enjoy!
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