Lumpiang Shanghai (Fried Pork Spring Rolls)
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Ingredients
- 500 g pork mince
- 24 spring roll wrappers
- 1 carrot, grated
- 3 spring onions, finely sliced
- 3 garlic cloves
- 1 egg, beaten
- 500 ml vegetable oil for frying
Method
- 1
Mix the pork mince with the carrot, spring onions and garlic and season well.
- 2
Place a tablespoon of the mixture along one edge of each spring roll wrapper and roll up tightly, brushing the final edge with the beaten egg to seal.
- 3
Heat 3cm of vegetable oil in a wok to 170C.
- 4
Fry the rolls in batches for 5-6 minutes, turning, until golden and crisp and the pork has no pink remaining.
- 5
Drain briefly on paper towel and serve with steamed rice.
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