Filipino Lumpia Shanghai

By GinnyG

Makes about 40 eggrolls

Ingredients

• Lumpia Sauce:
• 4 lbs Ground pork (I grind my own pork shoulder)
• Uniform cut, fresh green beans
• Uniform cut russet potatoes
• Lots of fresh cracked pepper
• salt to taste
• 2 small bags of baby shrimp, thawed, and rinsed
• Spring Roll wrappers
• 2 eggs, beaten
• 1/4 cup of white vinegar
• 3 cloves of garlic, minced
• 1 tsp fresh cracked pepper
• Combine and serve with a spoon.

Preparation

Step 1

Begin by cooking your pork in a large pot, until fully cooked. Drain the fat, add in the shrimp, mix, and let cool. In another large pot, boil the potatoes and green beans, until tender. These do not take long to cook down because they are a smaller dice, and uniform. Let the potatoes and beans cool a bit before you add them to the meat mixture. Once you add them to the meat mixture, season graciously with salt and pepper. Let this come to a complete cool before you begin wrapping.

Now, when you are ready to wrap, get your wrapping station ready. I used one large plate, a small bowl with the eggs, and a large baking sheet to let the lumpia set when you are done wrapping.

Take a spring roll wrapper, add about two large tablespoons of the mixture about a half inch from the end of the wrapper, and fold over, folding in the sides, brushing the other end with a bit of the egg wash, and fold over to seal. Continue this process until you are done. The great thing about these, or the lumpia is that you can store them in the freezer, and simply drop them in a 350 degree pot of oil when you are ready. Fry until golden brown and serve with your lumpia sauce.