Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang shanghai is a Filipino spring roll, an appetizer which is a mixture of giniling (pork or beef mince) wrapped in a thin spring roll pastry and deep fried.

Makes: 17 pieces

Ingredients 

• 250 grams Australian beef mince, 82% meat and 18% fat
• 1 piece medium onion, roughly chopped 
• 2 pieces small carrot, peeled and roughly chopped 
• 3 cloves garlic, roughly chopped 
• 3 pieces spring onion, roughly chopped 
• 1 tablespoon celery salt
• 1 teaspoon sesame oil 
• salt and freshly ground black pepper to taste
• 17 pieces spring roll pastry
• cooking oil for deep frying

To Serve:

• sweet sour sauce, sweet chili sauce or spiced vinegar for dipping
• 👉Garlic Fried Rice or steamed rice
• 👉Sunny Side Up Fried Egg
  

Method

1. In the food processor, add roughly chopped onion, spring onion, garlic and carrots and process until mince size.
2. In a bowl mix all filling ingredients together . Mix until combined well.
3. Rolling the spring roll: (1) Scoop around ⅛ cup of prepared filling and place in the spring roll pastry wrapper. (2) Spread the filling and fold it both sides and fold the bottom. (3) Roll-up and moisten ends with water to seal. 
4. Repeat with the remaining mixture.
5. Heat oil in a deep cooking pot. 
6. Deep fry the spring rolls in a medium heat for about 7 minutes approximately or until golden brown.
7. Remove from the pot. Let excess oil drip or put in a paper towel.
8. Serve hot.

Pizza for breakfast!

Rocket leaves ready to harvest!

Rose in the garden!

James 1:17
Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.

Mrs. Shirley Simmons