- 1 kilo ground pork
- 250 grams medium-sized shrimps (cleaned, heads and shells removed), minced
- 1 medium-sized carrot, peeled and shredded (or brunoised — very finely chopped)
- 2 medium-sized onions, minced
- 1/4 cup spring onion, minced
- 4 cloves garlic, minced
- 1 tspn iodized salt
- 1 tspn ground pepper
- a dash of MSG (vetsin), optional
- 1 egg
- cooking oil for deep frying
- 1 pack lumpia or spring roll wrappers
- a small bowl of water
- In a large bowl, mix all the ingredients except the wrapper, oil, and water. Make sure everything is thoroughly incorporated. Set aside.
- Heat some oil in a pan. Fry a small portion of the mixture, cook, and taste test. Add more seasoning if necessary.
- Get two large plates. Use one plate for rolling the lumpia and the other to place the rolled lumpia that are ready for frying.
- Spread out one sheet of lumpia wrapper onto one of the plates. Put about a tablespoon (or more, depending on the size of the wrapper) of the mixture onto the wrapper, forming a log that is about 1/2 inch thick leaving some space on the edges so you can fold and close them when rolled. Carefully roll the wrapper starting from the edge nearest you. Once you reach the middle, gently fold the left and right edges to close them, then continue rolling. Dip your fingers into the bowl of water and wet the far edge of the wrapper before rolling it to a close. The water will help seal the wrapper and prevent the lumpia from unrolling. Set aside on the other plate. Repeat the process for the remaining mixture.
- Using kitchen shears, cut the lumpia in half (or depending on your preferred serving size). You can cut it up after frying, but it would require you a bigger pan and more oil for deep-frying.
- In a saucepan, heat enough oil for deep-frying. Cook the lumpia pieces until golden brown. Do not overcrowd the pan.
- Place the fried lumpia on paper towels to absorb the excess oil. Serve with sweet chili sauce or catsup.
Source: Luto Ni Lola
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