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Lumpiang Shanghia (Filipino Spring Rolls) Recipe

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This recipe for Lumpiang Shanghia (Filipino Spring Rolls) is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 kilo ground pork, beef, or chicken
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 tsp. salt
1 pinch pepper
Spring roll wrapper
Cooking oil for frying
Directions:
Directions:
1. In a bowl, mix all ingredients together.

2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

3. Deep fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately with plum sauce or sweet and chili sauce.

 

 

 

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