Pork Spring Roll
"This pork spring-roll recipe is a restaurant-quality, with a mix of carrots, red onions, spring onions, and a variety of spices, then wrapped with spring-roll wrapper, and deep-fried to perfect crispiness. Pork spring roll is just one of the many Filipinos’ takes on spring rolls. Its ingredients vary even in one place; and in the Philippines, this favorite finger food always brings a competition on whose mom makes the best Pork spring-roll. Although this is very quick to devour, it actually requires effort and time to perfect the blend of ingredients, and come up with the best spring-roll recipe."
Serves10
Preparation Time30 min
Cooking Time10 min
Cooking MethodSkillet
Ingredients
- 500 gram regular ground pork
- 1 cup minced red bell pepper
- 2 medium red onions minced
- 1 cup green onions finely chopped
- 1 medium size carrot grated
- 1 tablespoon garlic powder
- 1 tablespoon iodized salt
- 1 tablespoon Knorr Liquid Seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Celery powder
- 1 teaspoon Chinese Five Spice powder
- 1 1/2 tablespoon Sesame Oil
- 2 teaspoon Ginisa Mix
- 1 tablespoon black pepper powder
- 2 medium eggs
- 2 tablespoon real mayo
- 30 pcs spring roll wrapper
- Cooking oil
- Water to secure spring roll wrapper
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Prepare lumpiang shanghai filling. This will be much easier if you have a food processor. Just add everything except the lumpia wrapper and cooking oil, and pulse the food processor until you get the consistency that you like. If you don’t have a food processor, just grate, chop, mince and mix everything manually. Mix it all for 5 minutes, until all ingredients are blended well.
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Wrap with lumpiang wrapper. Put a tablespoon of lumpiang shanghai filling into the bottom middle part of the wrapper, and spread it across the wrapper leaving at least 2 inches of the bottom sides of the wrapper. Bring the bottom end of the wrapper over the filling. Fold the sides towards the filling. Roll the filling until you reach the other end of the wrapper. Brush the end of the wrapper with water using your fingers, and secure the lumpia. Repeat this until you finish wrapping all the filling. After filling all wrappers, you can cut each lumpia into two or three equal parts. Don’t worry, your filling is secured. Pun intended. Haha! You can freeze some of the uncooked lumpia for easy frying and consumption later on.
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Fry the lumpiang shanghai. In a frying pan under medium low heat, add enough oil to deep fry the lumpiang shanghai. Let it heat up for 3 minutes before frying the lumpia. Fry in batches, and make sure you don’t overcrowd the pan. The oil should be bubbling around each lumpia, which means that the heat in the pan is maintained. Cook until golden brown. Drip and shake off excess oil before transferring to a plate.
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Serve! This is best consumed when fresh from the pan. Pair it with Sweet and Chili sauce, or a vinegar dip.