Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lumpia (Chinese).Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls and when you eat lumpiang Shanghai it gives a true crunchy deliciousness in every bite.
Ingredients:
3 cups ground pork/chicken/beef
Fried spring roll
Seasoning mix
1 ¼ cups carrots, finely chopped
1 cup onion, finely chopped
1 tbsps spring onions, finely chopped
1 pc egg, beaten
45 pcs lumpia wrapper
1 pc egg white, beaten
½ cup flour
1 cup cooking oil
Cooking Instructions:
In a bowl, combine ingredients for the filling and mix well.
Scoop one tablespoon of the mixture onto a medium-sized spring roll wrapper ( about 8 inches in diameter). Spread mixture evenly well across the wrapper and roll tightly.
Seal the edges with water or egg whites.
Cut in half and dip both ends in some flour.
Fry in hot cooking oil until golden brown and drain.
Serve with sweet chili sauce , sweet and sour sauce or ketchup.
