Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.
Servings: 6 people
- 50 pieces lumpia wrapper
- 3 cups cooking oil
- 1 1/2 lbs ground pork
- 2 pieces onion minced
- 2 pieces carrots minced
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup parsley chopped
- 1 1/2 teaspoons salt
- 1 tablespoon sesame oil
- 2 eggs
Combine all filling ingredients in a bowl. Mix well.
Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
Remove from the pot. Let excess oil drip. Serve. Share and enjoy