Lumpia Recipe

Spring rolls. Deep fried (prito) or fresh (sariwa). Popular versions include lumpiang shanghai a deep fried meat filled usually fairly narrow spring roll often accompanied by a sweet chili dipping sauce and lumpiang ubod a fresh or sometimes deep fried wider spring roll filled with crunchy vegetables and optionally including cooked meat.

LUMPIANG SHANGHAI INGREDIENTS:

• 300 grams ground pork
• 1 head garlic minced
• 1 big onion chooped finely
• 1/4 teaspoon msg
• 1/2 tablespoon salt
• 1/2 teaspoon black ground pepper
• 1 medium carrots finely chopped
• 2 stalk celery finely chopped
• 1 small green and red bell pepper finely chopped
• 1 cup grated cheese
• 3 tablespoon flour
• 1 raw egg (beaten)
• Lumpia wrapper (Spring roll skin)
• cornstarch dissolve in water for sealing(1 tablepoon cornstarch and 1/4 cup water)
• about 1-2 cups oil for frying

COOKING PROCEDURES:

1. Mix all the ingredients with the pork starting with the salt, msg, black ground pepper, garlic, onion, carrots, celery, green and red bell pepper, cheese, flour, and egg beaten.
2. Wrap the meat using the lumpia wrapper. Place about 1 heaping tablespoon of the pork mixture in one of the corners of the wrapper. Spread thinly the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little dissolve cornstarch to seal completely. Make sure it is tightly secured.
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with fried rice, pansit or spaghetti. Share and Enjoy!