This
classic Filipino snack is the longer, leaner cousin to the egg roll.
We're making lumpia shanghai, which simply means pork-filled with a
smattering of vegetables. Pick whatever veggies you like: they could be
anything from carrots and water chesnuts, to sweet potatoes and jicama.
Green onion is almost always present, as is garlic. Cabbage is a a
fairly friendly sight. Some people like to add a handful of chopped shrimp, too.
Servings
15-20lumpia
1lb ground pork
1 egg, beaten
1/2cup jicama(minced)
1/2cup carrots(minced)
3 green onions, thinly sliced
1tsp soy sauce
3cloves garlic, crushed
1 egg
salt
1/2tsp pepper, to taste
20 lumpia wrappers
vegetable oil, for frying
sweet and sour, for dipping -OR-
vinegar, for dipping
Instructions
In a large mixing bowl, smash all the ingredients together (except for wrappers and oil) until evenly distributed.
To assemble the lumpia, place 1-2 spoonfuls of filling on a wrapper in a cigar shape. Roll a little and press your hands to elongate the lumpia.
Now fold over the sides and wet the end with a few swipes of water.
Deep fry in oil (375F) until deep golden brown - mine took about 5 minutes when fresh, about 6 minutes when frozen.
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