Lumpiang Shanghai (Filipino Pork Spring Rolls)
A version of lumpia that Filipinos love to share at a party.
Source and licence
"Lumpiang Shanghai (Filipino Pork Spring Rolls)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lumpiang_Shanghai_(Filipino_Pork_Spring_Rolls), revision 4615010), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lumpiang_Shanghai_(Filipino_Pork_Spring_Rolls)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615010
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ kg ground pork
- 1 medium-sized clove of garlic, minced
- 1 carrot, shredded
- 1 egg, beaten
- Water
- 1 pack lumpia or spring roll wrappers
- Vegetable oil
- 1 cup banana ketchup
Method
- Combine the pork, garlic, and carrot in a mixing bowl.
- Add the egg, and mix well to combine.
- Lay one wrapper flat on your work surface. Place a small amount of the filling mixture on it, shaped like a log.
- Fold two opposite sides of the wrapper over the filling to enclose the two ends of the filling. Then, use the rest of the of wrapper to roll everything up length-wise.
- Moisten the edge of the wrapper and press it against the roll to seal and prevent it from unwrapping.
- Repeat the filling and rolling steps with the remaining filling and wrappers.
- Deep fry the rolls in the oil until golden brown all over and cooked through.
- Serve with the banana ketchup.