The food we cook, eat and share with family and friends shows how much we value them. In my case this means: cooking genuine Philippine food. As some of you know my mother comes from the Philippines which makes me a closely monitored daughter as soon as I try to cook. Luckily, this monitoring eventually lead to acceptable results which I want to share with you in this post. After increased demand I will start with the recipe for Lumpia Shanghai.
Ingredients for about 130 spring rolls:
Tyj Spring Roll Paste (you should find those in the freezer of any Asian supermarket)
1 kg ground pork
1 big carrot
1 onion
2 cloves of garlic
2 eggs
parsley, salt, pepper, chili powder
If you bought frozen spring roll paste let it defrost for 15-20 minutes but cover it with a moist towel so that it won't dry out. In the meantime mix the ground pork with one of the eggs and add the finely chopped carrot, onion, garlic and parsley. Apply seasoning as desired (I judge this by taste).
Carefully separate the single spring roll paste sheets from each other. I advise you to use all the sheets. It's more efficient to freeze ready made Lumpis than saving the paste for another cooking session.
Now the fun part begins: rolling!
Wet your hands and form a sausage out of the ground pork. Slowly wrap the sheet around the sausage and roll the whole thing up. The tighter you roll now, the crunchier the Lumpis will get later.
A little bit of beaten egg will help to hold the spring roll together. Keep on rolling until you are either out of sheets or out of ground meat and keep the leftovers in the freezer.
If you bought large spring roll sheets you should get four Lumpis out of one roll. You don't have to fry all of them now. Just cut them into pieces and keep them in the freezer until you need them.
Lumpis need to be deep-fried so make sure you have enough oil in your pot. They are done after a couple of minutes and should have a nice golden color. Use plenty of paper towels to absorb the oil. Lumpis taste best when they are still warm and crunchy.
Enjoy!
Wet your hands and form a sausage out of the ground pork. Slowly wrap the sheet around the sausage and roll the whole thing up. The tighter you roll now, the crunchier the Lumpis will get later.A little bit of beaten egg will help to hold the spring roll together. Keep on rolling until you are either out of sheets or out of ground meat and keep the leftovers in the freezer.
If you bought large spring roll sheets you should get four Lumpis out of one roll. You don't have to fry all of them now. Just cut them into pieces and keep them in the freezer until you need them.
Lumpis need to be deep-fried so make sure you have enough oil in your pot. They are done after a couple of minutes and should have a nice golden color. Use plenty of paper towels to absorb the oil. Lumpis taste best when they are still warm and crunchy.Enjoy!
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