Lumpiang Shanghai (Pork spring rolls)

A Filipino dish I often found in our family gatherings and parties. We loved them when we were kids!






Lumpiang Shanghai:

500 g lean minced pork
80 g carrots, grated or finely chopped
60 g onion, finely chopped
2 eggs
1 tsp soy sauce
1/2 tsp salt
1/2 tsp ground black pepper
20 spring roll wrappers (approx 20cm x 20cm)
canola oil for frying

Sweet & Sour Sauce:

1/4 c vinegar
1/4 c sugar
1/2 c water
1/4 tsp salt
1 tsp soy sauce
2 tsp cornstarch
2 T tomato sauce (ketchup)
chilli flakes (optional)

Mix pork, eggs, carrots, onions and seasonings together. On one edge of the wrapper, spread the filling until it is approximately as thick as a finger in width. Roll up the wrapper like a long cigar, and moisten the opposite edge to seal the lumpia.

Fry in a shallow pan with oil enough to cover about 1/2 of the thickness of the lumpia rolls. When brown, flip to cook the other side. Drain well on paper towels and cut into 6cm long pieces

Sauce:

Mix all ingredients in a saucepan and cook until it changes in colour and thickens.

Storage/Re-heating: Lumpiang Shanghai can be frozen uncooked. To reheat, simply place in an oven tray and heat under the grill.

Source: Jen-at-work original