Lumpiang Shanghai

Lumpiang Shanghai (Fried Egg Rolls with Pork)[LOOM-pee-ang]
Similar to a Chinese egg roll, Lumpiang Shanghai, is a great Filipino finger food that is mainly filled with meat, either pork or beef or both. This dish can be made in advance of cooking, frozen and then fried without thawing. The open ends of this type of Lumpia are its hallmark.

Did You Know? The Lumpia wrapper is a thin "skin" made of flour or cornstarch, eggs and water. It is a Philippine version of the egg roll.

Ingredients:

• 1 lb lean ground pork
• 1 cup waterchestnuts, finely chopped
• 1 carrot, grated
• ½ cup onion, minced
• 3 stalks green onion, finely sliced
• 3 garlic cloves, minced
• 1 egg
• 2 tbsp soy sauce
• salt and pepper to taste
• thin egg roll wrappers
• 1 1/2 quarts vegetable oil for frying
• Dipping Sauce: Banana Ketchup or Thai chili dipping sauce

Did You Know? Banana ketchup or banana sauce is a popular Filipino condiment made from mashed banana, sugar, vinegar, and spices. Banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas.

Preparation:

1. In a Large bowl, combine ground pork, water-chestnuts, carrot, onion, green onion, garlic and eggs. Make sure to completely mix everything. Gradually blend in the soy sauce, black pepper and salt until all ingredients are evenly distributed.
2. Lay out a few egg roll wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the edge of the wrapper. Make sure the filling is 1 inch wide and no thicker than ¼ of an inch or the wrapper will cook faster than the meat.
3. Now roll the wrapper to the end and moisten the last edge of the wrapper with water to seal. Now repeat using the rest of the wrappers.
4. Heat the vegetable oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 Lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.
5. Serve immediately as is with dipping sauce, banana ketchup or Thai chili. Yummy!!