- 1 kg / 2 pounds ground pork
- 8 garlic cloves, finely chopped
- 2 small Onions, minced
- 1 big or 2 medium size Carrots, finely chopped
- 5-6 tablespoons Soy sauce or to taste
- 1 Jicama (Singkamas) or a small tub of Water Chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
- Salt and Pepper, to taste
- Oil for frying (enough to cover the rolls)
- 2 packs of paper thin Spring Roll wrappers (can be found in Asian stores), thawed
.3.bp.blogspot.com/-enVPg4cEm0Y/W74mi3yCKII/AAAAAAAAGCk/A23DtidslcAlJqP2DeXMw6pFTrUyWKH-QCLcBGAs/s1600/Lumpiang%2BShanghai%2B%2528Filipino%2BSpring%2BRolls%2529.jpg” style=”margin-left: 1em; margin-right: 1em;”>
- Heat a little oil in a frying pan on medium heat. Saute the garlic just until aromatic (less than a minute).
- Brown the ground pork in the pan and season with a little salt and pepper (just to give the meat a little flavor so go easy with the salt). Stir the meat to prevent clumping.
- When the meat has changed its color add the onions.
- Cook for another 3-4 minutes or until the chopped onions have softened.
- Add the carrots and season with the soy sauce. Stir to mix. Lower the heat and simmer for about half an hour (to allow the meat to absorb the seasonings)
- Get full recipe source:http://www.manilaspoon.com/2012/11/lumpiang-shanghai-filipino-spring-rolls.html” target=”_blank” rel=”noopener noreferrer”>click here