Lumpiang Shanghai

Name: Lumpiang Shanghai
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Filipino
Ingredients: 1 carrot, finely grated; 1 red onion, finely diced; 5 cloves garlic, finely grated; 2 eggs; 500g (1.1 lbs) pork mince; 3 tbsp flour; 2 tbsp oyster sauce; salt and white pepper, to taste; 1 packet spring roll wrappers; peanut oil, for frying; Chinkiang Vinegar, for dipping

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Lumpiang Shanghai

Ingredients

1 carrot, finely grated
1 red onion, finely diced
5 cloves garlic, finely grated
2 eggs
500g (1.1 lbs) pork mince
3 tbsp flour
2 tbsp oyster sauce
salt and white pepper, to taste
1 packet spring roll wrappers
peanut oil, for frying
Chinkiang Vinegar, for dipping

Directions

In a large bowl, thoroughly mix together the pork mince, grated carrot, diced onion, grated garlic, eggs, flour, oyster sauce, and a pinch of salt and white pepper according to taste.
Take a spring roll wrapper and place approximately 70-80g (2.5-2.8 oz) of the pork mixture at one end, positioned diagonally. Fold the sides towards the centre over the filling, then roll tightly. Use a small amount of flour-water slurry to seal the edges.
Heat the peanut oil in a deep fryer or a large, deep pan to a temperature of 175-180°C (347-356°F). Fry the spring rolls for 8-10 minutes, or until golden brown.
Serve hot with Chinkiang Vinegar as a dipping sauce.