We were so busy thinking about buying our son another birthday cake so we can have our private ‘blowing candle’ celebration. Private meaning just the 3 of us. He already had 1 with our family back home and another one w/ his classmates on his 1st day of school this year. We were almost done w/ eating the cake after an afternoon stroll at the Chinese military museum when I realised it is actually somebody else’s birthday! Good thing I had some party stuff to cook. Lumpiang shanghai and pancit bihon!
Haha! Now I can cook lumpiang shanghai anytime I want to. I managed to find a store that sells the kind of wrapper I need. This is China and I am sure everybody thinks it’s easy to find. I guess all those restaurants make their own wrappers. I normally find the thick type they use to wrap peking ducks (or Beijing ducks).
1/2 kilo minced pork
1/4 cup minced onion
1 tbsp minced garlic
1/4 cup finely chopped carrot
freshly ground pepper
2 tbsp soy sauce
few drops of sesame oil (got this from the Pinoycook)
lumpia wrappers (spring roll wrappers)
In bowl, combine all the ingredients except the wrapper. Fry 1 tbsp of the mixture to taste and adjust the seasoning if necessary.
Spread 2 tbsp of the mixture on the wrapper like you are spreading cheesewiz on your bread as shown. (I got this style of wrapping the lumpia filling from a colleague of mine years ago.) Fold the side nearest to you towards the middle, tuck in the sides then roll firmly away from you. Seal the edge with water.
Heat enough cooking oil and fry the rolls one by one over medium heat until golden brown. Fry about 4-5 pieces at a time. In my case when the wrapper here couldn’t be sealed w/ water, I lower each one carefully making sure that the folded edge is in the bottom.
Cut each lumpia into 2 and serve them with sweet & sour sauce or in my case… just ketchup as they like ‘em.