Lumpiang Shanghai
- 1 lb ground pork
- 1 egg beaten
- 1/2 cup bell pepper, minced
- 1/2 cup carrot, minced
- 3 green onions, sliced thinly
- 1 tsp soy sauce
- 3 cloves garlic, crushed
- 1 egg
- salt
- 1/2 tsp pepper, or more for spicier lumpia (optional)
- 20 lumpia wrappers
- oil for deep frying
- sweet and sour sauce or vinegar, for dipping.
Cooking 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
- Continue rolling and press the ends together to seal. You can now fry them or freeze them. If you freeze them, freeze as shown so that they don’t stick together, then bag them up in freezer bags, using a straw to suck the air out of the back and create a vacuum.
- 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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