My Simple Pork Spring Rolls
Everytime there is an event in school where my daughter has to bring a plate to share, she always requests Lumpiang Shanghai (or pork spring rolls). These rolls are always a hit with or without the sauce. They are usually the first ones to disappear and some parents even try to get more in the sly hahaha when they are included in the event.
Nothing fancy about my recipe — I actually got it from my mother and have adjusted a few things but here it is in case you want to give it a go. You can freeze uncooked wrapped spring rolls and thaw and fry when needed.
What you need:
500 grams minced pork
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1/2 – 3/4 teaspoon salt (adjust to your liking, but I use 3/4)
2 teaspoons soy sauce
dash of pepper
1 teaspoon sesame oil
1/2 cup dried mushrooms, rehydrated in warm water and diced — this is optional; some people don’t like the taste of dried mushrooms but we do
a pack of frozen spring roll wrappers, thawed (I use the large ones but you may use the small ones if you wish)
What you need to do:
In a bowl, mix together everything except the wrappers (of course).
If you are using the large wrappers, measure about 3 tablespoons of the mixture and wrap. I use the large ones because I like making them long, and then using a pair of kitchen scissors, I cut them up in three. What’s the point? I just like it that way — also, it gives me more confidence that the inside is cooked.
Fry in hot oil with half the rolls submerged. Make sure you only use a bit below medium heat because if you use high heat, the wrappers will quickly turn crispy and brown, but inside, the mixture might still be raw. Turn over when the bottom is cooked and do the same for the top half.
If you have spare wrappers, cut them into squares and fry. Good too!
Drain and serve with either the sweet and sour sauce (recipe below) or sweet chilli sauce, or just plain tomato sauce.
For the homemade SWEET AND SOUR SAUCE you will need:
6 tablespoons sugar
1/2 teaspoon salt
1 teaspoon oyster sauce
2 tablespoons vinegar
1 cup water
1 tablespoon tomato sauce
1 tablespoon corn starch dissolved in about 2 tablespoons of water
What you need to do:
In a small saucepan, combine everything except the cornstarch mixture. Stir together and let boil. Add the dissolved cornstarch a little at a time until sauce thickens. Done.