One dish my late great grandma liked making for us is our Sunday Special Spring Rolls or Lumpiang Shanghai, and I decided to make it for today’s lunch.
Spring rolls are a very popular dish in her country, served during birthday parties and holidays, but it is also easy to make for a Sunday family meal.
The husband was kind enough to entertain the kids so I could cook our Sunday special spring rolls without having to chase the ingredients around, but the meal was still served a little late. So I fed them cookies while they were waiting for me to finish taking photos cooking (because I’m a great mother like that).
Sunday Special Spring Rolls Recipe
- ½ kilogram ground pork (minced pork)
- 1 cup carrots - finely chopped
- 3 medium yellow onion - finely chopped
- 2 tablespoons spring onions - finely chopped
- 2 tablespoons all purpose flour (plain flour Australia and UK)
- 500 ml vegetable oil
- 1 medium egg - beaten
- Combine the ground meat, spring roll seasoning mix, carrots, onions, spring onions and beaten egg. You can use your hands; it’s more fun!
- Once it’s all sticky and gooey, scoop about 1 teaspoon of the mixture onto the spring roll wrapper and roll tightly.
- Roll it up!
- You can seal the sides and tip with water or egg white.
- Once everything is rolled up, cut them into two and dip the open side in the flour. I honestly don’t know why you have to cut a perfect roll, but the recipe said so, so I did.
- Cut and sealed with flour.
- Deep fry in hot oil until golden brown, drain on a paper towel, and VIOLA!