What's up, hivers? It's good to be back. How are you all? As things are slowly going back to normal, I have been busy with my work, so I have not been able to post for a long time. For today's blog, I am going to show you how I make my daughter's all-time favorite spring roll, "lumpia".
There are actually many versions of lumpia, but for today's blog I am going to show you how I make Lumpiang Shanghai.
INGREDIENTS
Egg
Ground Pork
Onion
Carrot
Lumpia wrappers
Procedure:
Combine the pork, onion, and carrot filling ingredients in a mixing bowl.
Crack an egg on top and thoroughly mix it in. Season with pepper and salt to taste.
Prepare the filling ingredients in advance. Pre-cook it.
Prepare the lumpia wrappers.
Scoop 1 tbsp of filling and spread it evenly over the wrapper.
Fold the bottom of the lumpia wrapper first, then both sides. Brush the top end of the wrapper with beaten egg and begin rolling it up until it is completely wrapped. Repeat the process
Fry the lumpia in a pan with oil on medium heat until it turns golden brown.
Excess oil should be drained before serving.
How do you make yours? Comment down below. Thank you for sparing your time to visit my blog. Adieu!
