Instructions:
1. In a mixing bowl, combine the ground pork, minced onion, minced garlic, grated carrot, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Take a lumpia wrapper and place about 1 to 2 tablespoons of the pork mixture in the center of the wrapper.
3. Fold the bottom part of the wrapper over the filling, tucking it tightly. Fold the sides of the wrapper toward the center, and then roll it up tightly, resembling a cigar shape. Seal the edge with a little water to secure the lumpia.
4. Repeat the process until all the filling is used up or you have made the desired number of lumpiang Shanghai.
5. Heat cooking oil in a deep pan or pot for frying. Make sure there is enough oil to submerge the lumpia.
6. Once the oil is hot, carefully add the lumpia in batches, frying them until they turn golden brown and crispy. This usually takes about 3 to 5 minutes per batch.
This is the only cake I’ll eat during Christmas time! It’s that good and easy!
Cinnamon Roll Cake
I could get used to enjoying this every day.
If You’ve Noticed A Blue Line Painted On The Street, Here’s What It Means
Shh, this my secret weapon for keeping my husband in a good mood – he loves it
POTATO FRITTERS RECIPE
Steak entrecôte aux oignons caramélisés et purée de pommes de terre
Delicious layered dessert: pudding and chocolate cookies in one delight!
White Texas Sheet Cake