Petitchef

Lumpia shanghai, filipino spring roll, filipino egg roll

Appetizer
4 servings
7 min
10 min
Very Easy
Here a very good receipt!! Perfect to be useful before your dish at the time of your festival!

Ingredients

Number of serving: 4
1 LB. ground pork

1 medium carrot, minced

1 small onion, minced

3 cloves garlic, minced (optional)

3 stalks green onion, chopped

1 egg, beaten

salt and pepper to taste

Preparation

  • Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out.
  • Put one tablespoon or less of the mixture in the middle of the wrapper as shown in the photo. Shape it with your spoon so that it resembles a thin cigar.
  • Brush some beaten eggs on both corners and fold across. Always brush the corner to be folded with the beaten eggs.
  • Don't forget to seal the edges with beaten eggs. Fry in medium high heat until golden brown.





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