Lumpiang Shanghai (Spring rolls)

23091
Photo Credits: instagram.com/explorer09

Prep time: 1 hours
Cook time: 30 minutes

INGREDIENTS

  • 1 kilo lean Ground Pork
  • 1 medium Carrots (chopped)
  • 1/2 cup Singkamas (Turnip) (shredded)
  • 2 stalks Green Onions (diced)
  • 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)
  • 1 pack Spring Rolls or (Lumpia Wrapper)
  • 1 egg, beaten for sealing the wrapper
  • Canola Oil for deep frying

INSTRUCTIONS

  1. Mix all the ingredients except the last three.
  2. Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
  3. Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
  4. Cut into 2-3 inches lengths.
  5. Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
  6. Once golden brown, take out from the oil, drain in paper towels and serve while hot

Credits to: m.cookeatshare.com/recipes/lumpiang-shanghai-spring-rolls-654194