Filipino
Lumpiang Shanghai
Thin, crisp pork spring rolls that disappear off the plate faster than you can fry them. Make double and freeze half - they fry from frozen.
- Time
- 1 hr
- Serves
- 8
- Steps
- 7
- Ingredients
- 10
Method
- 01
Mix the pork, carrot, onion, garlic, spring onion, egg, soy sauce, salt and pepper until it holds together.
- 02
Fry a teaspoon of the mixture and taste it, then adjust the seasoning before you roll thirty of them.
- 03
Lay a wrapper as a diamond, put a thin finger of filling along the lower third, and roll tightly, folding the sides in halfway.
- 04
Seal the tip with a dab of water. Keep them thin - fat rolls stay raw in the middle.
- 05
Heat oil to 170C. Fry in batches for 4 to 5 minutes until deep golden, turning once.
- 06
Do not crowd the pan or the temperature drops and they turn greasy.
- 07
Drain upright in a colander rather than flat on paper, so every side stays crisp. Serve with sweet chilli sauce.
