It's a holiday and friends are coming to visit us today. So Jane prepared Menudo and Lumpiang Shanghai to serve our guests for lunch. Here is her version of the popular Filipino-style spring rolls.
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| Golden Brown Spring Rolls served in a Small Basket |
INGREDIENTS:
1 1/2 lbs ground pork
1 whole egg
4 cloves of garlic finely minced
1/2 cup onions finely minced
1/2 cup carrots grated
1/2 cup prawns finely minced
1/2 cup Chinese celery (flat leaf parsley) finely chopped
soy sauce
salt to taste
pepper to taste
spring roll wrappers
cooking oil (for frying)
PROCEDURE:
Step 1. Mix all the ingredients in a bowl (except for the wrappers). Season with a little bit of salt and pepper and mix well. You can do a sampling at this point by taking a bit of the mixture, forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
Step 2. Lay a wrapper on a plate and wrap about a teaspoon of the filling. Brush the end of your wrapper with a little bit of water to seal the roll.
Step 3. Deep fry your spring rolls for about 10 to 15 minutes or until golden brown.
Good to eat as it is, with ketchup or sweet and sour sauce. And of course, perfect with hot rice!
(Her Menudo recipe to follow shortly.)
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