Lumpiang Shanghai

Ingredients

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Ground pork

  Fresh, raw

  4 oz or 113g

• Carrots

  Raw

  ⅔ cup grated or 71g

• Yellow Onion

  Freshdirect

  ½ onion or 74g

• Garlic

  Raw

  1 clove or 3g

• Egg

  Whole, fresh eggs

  ½ large or 25g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Wonton wrappers

  (includes egg roll wrappers)

  1 wrapper, wonton or 8g

• Egg

  Whole, fresh eggs

  ½ large or 25g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Sweet & Sour Sauce

  Dynasty

  2 Tbsp or 34g

Directions

1. To cook, preheat oven to 350F. Thaw lumpia wrappers if necessary. Mix together the pork, grated carrots, onion, garlic, 1 egg and soy sauce. Season with salt and pepper to taste.
2. Remove the wrappers from the packaging and slice off any dried or tough edges to make the wrappers easier to separate. Place two tablespoons of the pork mixture on one wrapper and tightly roll up until about two inches of wrapper remain.
3. Brush the final inch of wrapper with the beaten egg and roll the rest of the way up. Repeat until you use up all the filling. Slice rolls into fourths to create bite sized pieces. Uncooked lumpia can be made ahead of time and frozen. Spread out lumpia on a baking sheet or baking rack and bake for 30 minutes.