Published: by Absolutely Recipes, in the recipes category.

Lumpiang Shanghai (Filipino Spring Rolls) Recipe.

Ingredients:

500 grams ground pork or chicken
1 cup carrots, finely grated
1 cup cabbage, finely shredded
1/2 cup onion, finely chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
Lumpia wrappers (spring roll wrappers)
Cooking oil, for frying
Sweet and sour sauce or banana ketchup, for dipping (optional)

Recipe Instructions:

In a large mixing bowl, combine the ground pork or chicken, grated carrots, shredded cabbage, chopped onion, minced garlic, soy sauce, oyster sauce, sesame oil, and ground black pepper. Mix well until all the ingredients are thoroughly combined.
Take a lumpia wrapper and place about a tablespoon of the meat and vegetable mixture along one edge of the wrapper.
Roll the wrapper tightly, folding in the sides as you go, to create a compact cylinder shape. Moisten the edge of the wrapper with water to seal it.
Repeat the process until all the filling is used or until you have the desired number of Lumpiang Shanghai.
Heat cooking oil in a deep pan or fryer over medium heat.
Carefully place the Lumpiang Shanghai in the hot oil, seam side down, and fry them in batches to avoid overcrowding the pan.
Fry the spring rolls until they turn golden brown and crispy, turning them occasionally for even cooking. This usually takes about 5-7 minutes.
Once cooked, use a slotted spoon to remove the Lumpiang Shanghai from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process until all the spring rolls are cooked.
Serve the Lumpiang Shanghai hot with sweet and sour sauce or banana ketchup for dipping, if desired.

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