Lumpiang Shanghai is most likely to be present in almost every special occasion like birthday celebrations. Made from ground pork mixed with carrots and minced onions. This dish is best serve immediately, otherwise the wrapper becomes soggy.
1 kilo ground pork
2 medium size onion, finely chopped
1 medium size carrot, finely chopped
small bundles of spring onions, chopped
4 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or banana ketchup.