Lumpiang Shanghai - Filipino Spring Rolls

Ingredients:

1 1/2 lbs ground pork
1 whole egg
4 cloves of garlic finely minced
1/2 cup onions finely minced
1/2 cup carrots finely minced
1/2 cup shrimp finely minced
1/2 cup Chinese celery (flat leaf parsley) finely chopped
2 tbsps soy sauce
3 tbsps cornstarch
salt and pepper to taste
spring roll wrappers
oil for frying

Step 1:

Mix all the ingredients in a bowl except for the wrappers.

Season with a little bit of salt and pepper and mix well.

You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.

Step 2:

Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.

Step 3:

Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly.

Step 4:

Fold the sides toward the middle.

Step 5:

Start rolling up. Brush the top end of your wrapper with a little bit of water to seal the lumpia.

Step 6:

All wrapped up.

Step 7:

Heat oil in a pan and deep fry your lumpia for about 10 to 15 minutes until golden brown.

Step 8:

Pull out and let excess oil drip over a strainer or paper towel. Serve the Lumpiang Shanghai - Filipino Spring Rolls with your favorite sweet and sour sauce or ketchup.