OP
0
- Thread Starter
- #1
Ingredients:
Mama Sita’s Lumpiang Shanghai Mix – 1 pouch
Ground pork – 500 g
Carrots (minced) – 1/2 cup
Onion (minced) – 1 cup
Egg – 1 PC.
All-Purposes flour – 1/4 cup
Spring onion (minced) – 2 tbsp.
Spring rolls wrappers
Cooking oil for frying
Plastic sack for food
Directions:
1 Mix the meat with the Mama Sita’s mix, carrots, onion, spring onion and the egg in a bowl.
2 Cut away 1 cm of corner from the plastic sack and fill it with the meat mixture.
3 Lay one wrapper on a flat surface. (on choice, use 1 whole or a half, depending on the wrapper size).
4 Using hand pressure, release the mixture from the hole of the sack to get a regular cylindrical shape on one side of the wrapper.
5 Roll the wrapper around the meat forming a cylinder and sealing the edge with a little water.
6 Once all meat has been wrapped, trim the excess of wrapper from each edge and cut the roll in two.
7 Dip each cut edge in flour to seal the exposed meat.
8 Deep fry the rolls in hot oil, batch by batch, to prevent the oil to cool.
9 Once the rolls are golden brown, transfer them to a plate lined with paper towels to drain excess oil.
10 Serve hot with your favorite dipping sauce.
Mama Sita’s Lumpiang Shanghai Mix – 1 pouch
Ground pork – 500 g
Carrots (minced) – 1/2 cup
Onion (minced) – 1 cup
Egg – 1 PC.
All-Purposes flour – 1/4 cup
Spring onion (minced) – 2 tbsp.
Spring rolls wrappers
Cooking oil for frying
Plastic sack for food
Directions:
1 Mix the meat with the Mama Sita’s mix, carrots, onion, spring onion and the egg in a bowl.
2 Cut away 1 cm of corner from the plastic sack and fill it with the meat mixture.
3 Lay one wrapper on a flat surface. (on choice, use 1 whole or a half, depending on the wrapper size).
4 Using hand pressure, release the mixture from the hole of the sack to get a regular cylindrical shape on one side of the wrapper.
5 Roll the wrapper around the meat forming a cylinder and sealing the edge with a little water.
6 Once all meat has been wrapped, trim the excess of wrapper from each edge and cut the roll in two.
7 Dip each cut edge in flour to seal the exposed meat.
8 Deep fry the rolls in hot oil, batch by batch, to prevent the oil to cool.
9 Once the rolls are golden brown, transfer them to a plate lined with paper towels to drain excess oil.
10 Serve hot with your favorite dipping sauce.
