Lumpiang Shanghai (Fried Spring Rolls)
A party is not complete without lumpia in a Filipino gathering. It takes some time to wrap so this is usually prepared a few days in advance and put in the freezer. Then bring it out to room temperature on the day of the party and fry them. It is best served hot but don't worry because it gets devoured as soon as it is served!
- 1 lb ground pork
- 1 lb ground chicken
- 1 onion finely chopped
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped water chestnuts
- 2 cloves garlic minced
- 1/2 cup finely chopped spring onions
- 1 tbsp Knorr chicken bouillon
- 1 tsp salt
- 1/4 tsp black pepper
- Spring roll wrappers
- Vegetable oil for deep frying
In a large bowl mix all ingredients together and set aside.
Do a taste test first. Heat some oil in a frying pan and scoop a teaspoon of the pork mixture and cook about and 5 minutes. Try and adjust salt and pepper according to your liking.
Remove the lumpia wrappers from packaging, place on a plate and cover with a damp cloth. Cut wrappers in half if using large size.
Scoop about a tablespoon of the pork mixture on one end and roll tightly. brush some water on the other end and close to seal. Continue doing this for the rest of the pork mixture.
Heat enough oil for deep frying in a large pan to 350 degrees. Fry lumpia in small batches for about 5 to 7 minutes. Remove from oil and place in a paper towel lined plate to absorb excess oil.
Arrange in a platter and serve with your favorite dipping sauce like chili sauce or banana ketchup. Enjoy!!