Pork Spring Rolls (Lumpiang Shanghai)
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Pork Spring Rolls (Lumpiang Shanghai)

Course Appetizer
Cuisine Chinese, Filipino, Fusion
Keyword fried spring rolls
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author CASA Veneracion

Ingredients

  • 500 grams ground pork with a good amount of fat
  • 1 large onion chopped
  • 3 to 4 cloves garlic chopped
  • 1 medium carrot chopped or grated
  • salt
  • freshly ground pepper
  • 1 egg beaten (for sealing the spring rolls)
  • 20 spring roll wrappers separated
  • cooking oil for deep frying

Instructions

  • 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.
  • If the filling tastes right, make the spring rolls. For a step-by-step guide on making spring rolls, click here.
  • 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.
  • 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.
  • Cut the fried spring rolls in halves or thirds. Serve at once with sweet-sour sauce or sweet-chili sauce.