Filipino
Lumpiang shanghai
Fried pork spring rolls
Thin, crisp fried spring rolls filled with seasoned ground pork and vegetables.
- Serves 6
- Prep 45 min
- Cook 25 min
- Total 1 h 10 min
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Ingredients
12 items · serves 6- 500 g ground pork (giniling na baboy)
- 1 medium carrot, finely minced
- 1/2 small jicama (singkamas), finely minced and squeezed dry
- 1 medium onion, finely minced
- 4 cloves garlic, minced
- 2 stalks spring onion (dahon ng sibuyas), chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 40 small lumpia wrappers (about 1 pack)
- 500 ml cooking oil, for frying
- Sweet chilli sauce, for dipping
Contains: egg, wheat. Check product labels: brands differ.
Check the label: sweet chilli sauce.
Steps
7 steps- 1Mix the pork, carrot, jicama, onion, garlic, spring onion, egg, salt and pepper in a bowl.
- 2Fry a spoonful of the filling to taste it, and adjust the seasoning.
- 3Lay a wrapper flat, spread a thin line of filling along one edge and roll it up tightly, folding in the sides.
- 4Seal the end with a little water and repeat until the filling is used up.
- 5Heat the oil in a deep pan over medium heat.
- 6Fry the rolls in batches, turning, until golden and the pork is cooked through.
- 7Drain on paper towels, cut in half if you like, and serve with sweet chilli sauce.