Lumpia Shanghai is commonly known as spring rolls. These crispy fried spring rolls are made-up of ground pork, minced onion, carrots, and spices with the mixture held together by beaten egg. It is of Chinese origin but was brought to the Philippines by the Chinese immigrants from the Fujian province. Lumpiang Shanghai is a common dish on the menu during Filipino celebrations and feasts. It is best served with a sweet and sour sauce or a banana/tomato ketchup.
1. In a bowl or dish, mix all the ingredients except the lumpia wrapper and the small extra egg. Mix it well.
2. Separate the wrapper sheets and spoon 1 tablespoon of the mixture down one side of the wrapper . Roll it and brush the edge with a little egg before closing. Repeat until all the pork mixture is used up
3. Heat the oil in a frying pan, to about 350 degree F.
4. Fry the lumpia. Cook for 5-6 minutes or until golden brown.
5. Drain excess oil by removing onto absorbent paper before serving.
6. Serve the Lumpia Shanghai with a sweet and sour sauce or banana ketchup.