Lumpiang Shanghai

Ingredients:

2 pounds lean Ground Pork
1 medium Carrots, chopped
1/2 cup (Singkamas), chopped
2 stalks Green Onions, chopped
1 medium Onion, chopped
1 tablespoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1 medium Egg, as binder
1/2 cup Breadcrumbs, as binder
1 pack Spring Rolls or (Lumpia Wrapper), separated
1 egg, beaten for sealing the wrapper
Cooking Oil for deep frying

Cooking Procedure:

1. Mix all the ingredients except the last three.
2. Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
3. Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
4. Cut into 2-3 inches lengths.
5. Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
6. Once golden brown, take out from the oil, drain in paper towels and serve while hot.


Tips:

•A beaten egg is a much better sealer for the wrapper instead of the usual water or water and flour mixture. The egg also keeps the Lumpiang Shanghai tightly rolled.
•Note that although a thick wrapper may keep the spring roll crispy for hours, make sure there is substantial filling inside the wrapper.
•To re-heat leftovers, pop them into a 450 - 500 degrees Fahrenheit oven (or oven toaster) for 10 to 15 minutes or until crispy.
•I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.
•You can prepare a whole batch and freeze to keep them for weeks -- and fry them straight from the freezer, no thawing required. The challenge, though, is that they will stick together if you do not do any one of the following before freezing:
◦Put them separately first on a pan, freeze for at least 20 minutes before putting in a zip-lock bag. They can easily be separated when you're ready to fry them.
◦Though not as effective as the first one, you can dust each one with cornstarch and tap to remove excess starch. You can now put them together in a zip-lock bag.
◦Nestle them in a container with wax paper separating each piece.
•I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.