Lumpia Shanghai

2 pounds ground pork

8 cloves garlic minced

½ Spanish onion, minced

5 Tablespoon soy sauce

2 teaspoon black pepper

Salt to taste

1 cup water chestnuts, medium chopped 

30 lumpia wrappers

1 egg

Cooking oil for frying (Enough oil to cover the spring rolls while cooking)

The filling

Combine the ground pork, garlic, onion, soy sauce, black pepper, salt and water chestnuts in a bowl. Mix well to combine all the flavors. To check for seasoning take a tablespoon of the mixture and cook it with a little oil in a sauté pan until fully cooked. Taste and adjust for seasoning.

Crack the egg into a bowl then mix the yolk and white together. The scrambled egg will be used to help seal the lumpia. You are ready to roll.

Roll the lumpia using the method shown on its packaging. When shopping for the wrappers pay attention to locate these instructions. They are usually located on the back of the packaging.  In this case Lumpia are thinner and longer to help with the cooking time. The amount inside is 1 heaping teaspoon. The diameter is between ½ inch to ¾ inch wrapped. The size is important because of the raw ingredients being used.

Using the egg to help seal the lumpia is also very important. Lightly brush around all sides of the wrapper with egg then fill and fold.

Cook in vegetable oil at 340 degrees F until fully cooked and golden brown.

Make sure the meat is thoroughly cooked before serving.

Serve with sweet chili sauce and soy seasoned with lime, garlic, green onions and chili’s.