• 1/2 kg. of ground pork (with a good amount of fat)
  • 1 large onion, chopped
  • a few cloves of garlic, chopped
  • 1 medium-sized carrot, chopped or grated
  • salt
  • freshly ground pepper
  • 20 spring roll wrappers, separated

Lumpiang Shanghai Cooking Instructions:

  1. Mix all the ingredients, except the wrappers, to make the filling. To determine if the seasoning is just right, take a small amount of the filling, form into a small patty or ball and fry. Taste and make the necessary adjustments, if needed.
  2. If the filling tastes right, make the spring rolls.
  3. Heat two to three cups of cooking oil in a wok or frying pan until it emits fine wisps of smoke. The exact amount depends on the size of your pan but, as a guide, the oil should be at least two inches deep.
  4. Fry the spring rolls, a few at a time to avoid overcrowding and temperature drop, rolling them in the hot oil until golden brown. Scoop out and drain. Placing them vertically on a strainer is a good trick to force excess oil to drip out.
  5. Cut the fried spring rolls in halves or thirds. Serve at once with sweet-sour sauce or sweet-chili sauce.
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Rating: 6.0/10 (6 votes cast)
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Rating: +2 (from 4 votes)

Lumpiang Shanghai Recipe, 6.0 out of 10 based on 6 ratings

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