Lumpiang Shanghai (Pork Spring Rolls)

I chose to share this recipe because I get inspired by my own kids. Children nowadays freely express what they want and obviously I have noticed from my kids that they request from me the food that they want to eat. This Lumpiang Shanghai (pork spring rolls) is one of their favorites to eat since the crunch of each bite excites them and they enjoyed eating it with their favorite dip-catsup. I take the advantage of their food request by putting grated and shredded vegetables so that they will get a healthy meal.

Ingredients:

1/2 kl. ground pork

1/2 medium size grated carrot

1/2 medium size grated turnip (singkamas)

1 tbsp. thinly chopped spring onions

100 g. shredded cabbage

1 tsp. refined salt

1/2 tsp. ground pepper

spring roll wrapper

1 cup cooking oil (dip frying)

Procedure:

1. Put the ground pork in strainer and wash in running water. Drain well.
2. Mix the ground pork with the grated carrots,turnips,spring onions, cabbage, refined salt and ground pepper.
3. Wrap the mixture in desired amount and size.
4. In a deep pan, heat the cooking oil.
5. Fry the spring rolls.
6. Serve with catsup or sweet chilli sauce.

Serves 4-6 pax.
Tips:

• If you have dry left over vegetables, you can cut them into pieces and include them in your mixture.
• Make sure to remove excess cooking oil from your spring rolls by putting them in paper towels before serving.