Description
Crispy Filipino style spring rolls with pork, shrimp and sweet potato. A heartfelt family recipe inspired by Lumpiang Shanghai.
Ingredients
Units Scale
- 250 g pork mince
- 250 g shrimp mince
- 1/3 cup finely chopped sweet potatoes
- 1 small shallot, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- lumpia wrappers
- oil for deep frying
Instructions
- In a bowl, combine the pork mince, shrimp mince, sweet potatoes, shallot, salt, pepper and egg. Mix thoroughly until evenly distributed and slightly sticky.
- Separate the lumpia wrappers and keep them covered with a damp cloth to prevent drying out.
- Lay one wrapper flat. Place 1 to 1½ tablespoons of filling near the lower edge and shape it into a thin log.
- Fold the bottom edge over the filling and roll once. Fold in the sides, then continue rolling tightly. Seal the edge with a dab of water or beaten egg. Repeat with the remaining filling.
- Heat oil in a deep pan over medium heat. Fry the lumpia in batches, turning occasionally, until golden brown and crisp, about 5 to 7 minutes.
- Drain on a rack or paper towels. Serve whole or sliced into bite sized pieces with sweet and sour sauce, banana ketchup or spiced vinegar.