Lumpiang Shanghai are great for parties!!! It is a type of egg roll that has meat filling as the main ingredient. The filling can be pork, beef and even fish (tuna is best).
I remember when I was a kid, I love watching my mom do this, and eventually, helped her when I was a bit older. And because of years of practice, I think I have mastered this dish in terms of taste and in rolling the wrapper perfectly, all of the same length.
We usually serve it with rice, and it’s great with spaghetti or pansit. It can also be eaten as a finger food.
500 g. of ground pork (with a good amount of fat)
1 large onion, minced
3-5cloves of garlic, minced
1 medium-sized carrot, minced
salt and pepperto taste
20 spring roll wrappers, separated
1. In a large bowl, mix all the ingredients, except the wrappers, to make the filling.
2. Lay out one wrapper at a time on a dry and flat surface. Place 2 tablespoons of filling into the wrapper, then fold the sides and roll. Make sure you don’t put too much filling, so the meat will be cooked evenly.
3. Heat oil in a pan, or you can use deep-fryer, deep fry the spring rolls in a medium heat. Do not overcrowd them.
Share and enjoy with family and friends!!!