Lumpiang Shanghai
Ingredients
Scale
- 600g ground pork
- 1 small carrot, shredded
- 1/2 cup chopped kinchay
- 3 cloves garlic, minced
- 1 onion, chopped finely
- 1 tsp salt
- 1/4 tsp pepper
- 2 eggs
- spring roll wrappers
- cooking oil for frying
- sweet chili sauce or banana ketchup for dipping
Instructions
- Combine ground pork, shredded carrots, kinchay, garlic, onion, eggs, salt and pepper in a large bowl and mix well.
- Separate lumpia wrappers into individual sheets and lay on a flat working surface.
- Spoon 1 heaping tablespoon of meat mixture on the lower end of the wrapper and fold tightly into a roll/log.
- Wet the edge of the wrapper with a dab of water to seal.
- Repeat with the remaining mixture and lumpia wrappers.
- Heat oil in a pan, cook lumpia in batches until golden brown.
- Remove from the oil and drain on a wire rack.
- Serve immediately with sweet chili sauce and/or banana ketchup.