|Posted on August 16, 2010 at 9:38 PM|
It's my version of Lumpiang Shanghai. What I don't like in other lumpiang shanghai is that I taste the fat of the pork coz of the use of usual ground pork which includes the fat. And some have too much veggies in it. My Pork Spring Roll has none of those. Since it has less fat, it's healthier.
250 grams ground lean pork (lomo)
3 egg yolks (white separated)
1 tablespoon vegetable oil
1 tsp granulated garlic
1 medium white onion (chopped)
1 medium carrot (grated)
1/4 cup chopped spring onions
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon oyster sauce
20 lumpia wrappers
2 cups vegetable oil for frying
1. Place a wok or skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. In a large mixing bowl combine all ingredients from pork to oyster sauce. Mix thoroughly until all ingredients are incorporated. This makes the filling.
3. Cut the wrapper into halves. Place 2 heaping teaspoons of the filling diagonally near one corner of each wrapper, leaving a 1/4inch space at both ends. Fold the side along the length of the filling over thefilling, tuck in both ends, and roll neatly. Keep the roll tight as youassemble. Moisten the other side of the wrapper with water to seal the edge.
4. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes,until all sides are golden brown. Drain on paper towels. Serve immediately. Best serve with Del Monte Sweet Chili Sauce.
Categories: Taste Buds Booster