Lumpiang Shanghai by Panlasang Pinoy

Ingredients

• Ground pork

  raw, 72/28

  680g

• Wonton wrappers

  includes egg roll wrappers

  50 wrapper, wonton or 400g

• Red onion

  Whole Foods Market

  2 medium raw or 220g

• Carrots

  raw

  2 medium or 122g

• Garlic

  raw

  12 clove or 36g

• Black pepper

  ground

  ½ tsp or 1g

• Parsley

  raw

  ½ cup or 30g

• Salt

  table

  1 ½ tsp or 9g

• Sesame oil

  1 tbsp or 14g

• Egg

  whole

  2 medium or 88g

Directions

1. Combine all fillings
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
3. Heat 3 cups of cooking oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy