Lumpia Shanghai

Lumpiang shanghai is the ever popular fried egg roll. Thin wrappers are rolled out, stuffed with a filling that's similar to siomai dumplings, rolled into logs, then deep fried until the skin is crispy.

Ingredients:

• 250 g ground pork
  
• 100 g shrimp, peeled and chopped
  
• 1 onion, chopped
  
• 1/3 cup shredded carrots
  
• 1/3 cup shredded jicamas / singkamas
  
• 1 egg
  
• 2 Tbsp soy sauce
  
• lumpia wrappers
  
• water


1. Place in a bowl the pork, shrimp, onion, carrots, jicamas, egg and soy sauce.
   
2. Knead until well-blended.
   
3. On a laid out lumpia wrapper, spoon a tablespoon or two of the mixture. Mold it into a long cylinder.
   
4. Roll the wrapper tightly, making sure the meat is encased securely.
   
5. Dab some water on the edge of the wrapper, then close the roll. This acts as a glue to keep the roll from unravelling.
   
6. Deep fry over medium heat until nicely brown.