Lumpiang shanghai

Filipino spring rolls or lumpiang shanghai is a Filipino deep-fried spring roll filled with a mixture of ground pork, shrimp and chosen vegetables and herbs. I personally like it because it's a great make-ahead meal. When I have some free time over the weekend, I make a few dozens to freeze for when I got no time during a crazy heavy week at work or when I'm just too lazy to move in a cold winter day.

You can use different kinds of ground meat - pork, beef or chicken or even fish.

Ingredients:
400 grams of ground pork
150 grams of chopped shrimps (optional)
1 medium-sized onion, finely chopped
5 cloves of garlic, peeled and minced
1 medium carrot, peeled and minced
1 small jicama (singkamas), peeled and minced (optional)
5 stems of parsley, finely chopped
2 teaspoon fish sauce OR 1 teaspoon of fine sea salt
1/2 teaspoon of ground black pepper
1 medium egg and 1/2 teaspoon cornstarch to bind the mixture
Small spring roll wrappers
1/2 cup of water
Vegetable oil

Procedures:
1. In a medium bowl, combine garlic, onion, carrots, jicama, parsley, ground pork, shrimp and pepper
2. Once well combined, add fish sauce, whisk egg and cornstarch
3. Separate wrappers into individual sheets and lay on a flat working surface (clean chopping board will do)
4. Spoon 1 heaping teaspoon of the mixture and spread diagonally on the wrapper. Fold the opposite sides while rolling up the other end, wet the remaining edge to seal the roll. Repeat the step until all mixture are consumed. The rolled up lumpia can be frozen for up to 1 month
5. In a cooking pot, heat vegetable oil and deep fry lumpia in medium heat until it is golden brown. It is important not to overcrowd the pot to maintain the ideal heat level
6. Place in a stainless steel strainer for the oil to drip. Transfer to a plate layered with paper towel to drain excess oil
7. Serve with banana ketchup or Thai chili sauce