Lumpiang Shanghai
In the Filipino culture, a gathering is not complete without Lumpiang Shanghai. It is the first appetizer that guests usually look out for. Their eyes light up when they see lumpia rolls in the table.
How to make Lumpia Rolls:
Mince the carrots, onion, garlic, and mushroom as small as possible.
Mix the minced vegetables with the ground pork.
Whisk the eggs in a separate bowl and pour them into the meat.
Season the meat with salt, pepper, soy sauce, and shredded cheese for additional flavor (aka my mom’s secret ingredient!).
Take one lumpia wrapper and set it on a flat surface (i.e., using a flat plate or a chopping board).
Take a spoonful of ground pork meat and spread it across the bottom part of the lumpia wrapper. Spread it as flat or thin as possible.
Roll the lumpia wrapper starting from the bottom part (where the meat is) all the way up. Leave at least half an inch.
Apply enough water or whisked egg into the half-inch top part of the wrapper to seal the lumpia roll.
Cut the lumpia rolls into half. You can cook them right away while they are still thawed or store some of them in the freezer for a couple days.
Deep fry the lumpia rolls until they are golden brown.
Best served with sweet and sour sauce while it’s still hot and crispy.