Pork lumpia/spring rolls
- 2 lbs ground pork
- 2 teaspoons ginger, minced
- 1 cup carrots, minced
- 1 cup onion, minced
- 1 teaspoon sesame oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon cooking oil
- 3 cups cooking oil for deep frying
- Spring roll wrappers
Adapted from panlasangpinoy.com
Heat a pan and pour-in 1 tablespoon cooking oil.
Put-in the ginger and cook for a few seconds.
Add the onion. Cook until tender.
Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
Let the temperature cool down while allowing excess oil and liquid to drip.
Scoop cooked mixture and arrange in spring roll wrappers. Note: See lumpiang shanghai video for more information.
Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
Serve with your favorite dipping sauce. Share and enjoy!