Lumpia Shanghai (Filipino Spring Rolls)

omnivorescookbook.com

Beth Holt

subheading: Filling:

1 ½ lbs (680 g) ground pork (*Footnote 1)

¾ cup carrot , minced (about 1 carrot)

¾ cup onion , minced (about ½ red onion)

½ cup Chinese celery , minced (about 3 stalks)

6 cloves garlic , minced

1 egg

2 tablespoons soy sauce

1 teaspoon salt

1 ½ teaspoon black pepper

½ teaspoon sugar

subheading: Wrapping:

2 packs (50 pieces) total lumpia wrappers (or spring roll wrappers)

1 egg , beaten, for egg wash

Oil for frying

subheading: Sweet and Sour Sauce:

1 tablespoon ketchup

1 ½ tablespoons hot sauce of your choice (I like to use Sriracha)

1 teaspoon rice vinegar

2 tablespoons sugar

½ teaspoon chili flakes

½ teaspoon cornstarch

¼ cup water

Directions at omnivorescookbook.com

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