Lumpiang Shanghai Spring Rolls

I wanted to try my hands at this recipe. My niece, Andrea, and my wife make really good spring rolls and I figured I should try them out myself. They are so good, the only problem with these spring rolls, is you can never just have one. So you all have been warned. Very addicting....

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Serves: 5-10

INGREDIENTS:

300 grams ground pork

1 head garlic minced

1 big onion chooped finely

1/2 tablespoon salt

1/2 teaspoon black ground pepper

1 medium carrots finely chopped or grated

2 stalk celery finely chopped

1 small green and red bell pepper finely chopped

1 cup grated cheddar cheese

3 tablespoon flour

1 raw egg (beaten)

Lumpia wrapper (Spring roll skin)

cornstarch dissolve in water for sealing(1 tablepoon cornstarch and 1/4 cup water)

about 1-2 cups oil for frying

COOKING PROCEDURES:

Mix all the ingredients with the pork starting with the salt, black ground pepper, garlic, onion, carrots, celery, green and red bell pepper, cheese, flour, and egg beaten.

Wrap the meat using the lumpia wrapper. Place about 1 heaping tablespoon of the pork mixture in one of the corners of the wrapper. Spread thinly the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little dissolve cornstarch to seal completely. Make sure it is tightly secured.

Fry the wrapped meat making sure that all the sides are cooked right and golden brown.