Lumpiang Shanghai (filipino Spring Rolls)

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 1/4 kg ground lamb
• 1/8 kg shrimp, chopped
• 1/4 cup finely chopped carrot
• 1/4 cup of finely chopped celery
• 1/4 cup of finely chopped parsley
• 1 garlic clove, minced
• 1 egg, slightly beaten
• 3 tablespoons chopped onions
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 pinch pepper
• 1 teaspoon cornstarch
• 2/3 cup water
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons fish sauce

Recipe

• 1 combine all ingredients for lumpia (spring roll) filling.
• 2 wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
• 3 deep fry in hot oil until golden brown.
• 4 drain.
• 5 cut into shorter lengths before serving.
• 6 prepare sweet and sour sauce:.
• 7 combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
• 8 serve with lumpia.