Lumpia Shanghai

Name: Lumpia Shanghai
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 450 g Ground pork; 1 Carrots, finely grated; ½ Yellow onion, finely chopped; 6 cloves Garlic, minced; 4 for the filling, 2 for the dip; 3 stalks Green onions (scallions), finely sliced; 1 Eggs (large), beaten; 1 tbsp Soy sauce (all-purpose); ½ tsp Table salt; ½ tsp Ground black pepper; 16 oz Spring roll wrappers (wheat), one package, thawed; 3 cups Vegetable oil, for frying; ½ cup Distilled white vinegar, for the dip

1 hr 15 minServes 8$45.96

A filling of ground pork, carrot, onion, garlic, and green onion bound with egg is rolled tightly in thin wheat wrappers and fried until crisp, then served with a garlic-vinegar dip. Thin wheat spring roll wrappers are used because the reference store does not sell lumpia wrappers under that name.

Ingredients

450 gGround porkBuy 1 package
1Carrotsfinely gratedBuy 0.14 lb
½Yellow onionfinely choppedBuy 0.16 lb
6 clovesGarlicminced; 4 for the filling, 2 for the dipBuy 1 head
3 stalksGreen onions (scallions)finely slicedBuy 1 bunch
1Eggs (large)beatenBuy 1 carton
1 tbspSoy sauce (all-purpose)Buy 1 bottle
½ tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar
16 ozSpring roll wrappers (wheat)one package, thawedBuy 1 package
3 cupsVegetable oilfor fryingBuy 2 bottles
½ cupDistilled white vinegarfor the dipBuy 1 bottle

Substitution

Spring roll wrappers (wheat) in place of “Lumpia wrappers”. Thin wheat spring roll wrappers are used because lumpia wrappers are not sold under that name at the reference store ('lumpia wrappers' returned no products); both are thin wheat-flour wrappers for fried rolls.

Method

Mix the pork, carrot, onion, 4 cloves of the garlic, green onions, egg, soy sauce, salt, and pepper until evenly combined.
Separate the wrappers and keep them covered with a damp towel.
Spread about 1 tbsp of filling in a thin line along one edge of a wrapper, fold in the sides, roll it up tightly, and seal the edge with a dab of water; repeat.
Heat the oil to 350°F (175°C) and fry the rolls in batches, turning, until deep golden and the filling is cooked through, about 5 minutes; drain on a rack.
Stir the vinegar with the remaining garlic and a pinch of salt and pepper for dipping.
Cut the rolls in half on the diagonal and serve hot with the dip.