Appetizers are the first course of a meal traditionally known as hors d’ oeuvre. The appetizers consists of food items served before the main courses of a meal. Appetizers may also served as a part of the main course, a little more than snacks, or they may be served before sitting at the table.

Lumpiang shanghai (Filipino Spring Rolls) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crěpe. It is regarded as the most basic type of lumpia in Filipino cuisine. It is usually smaller and thinner that other lumpia variants. It is commonly served woth sweet and sour or catsup dipping sauce.

Prep Time: 15 minutes (depends on quantity)

Cook Time: 10 minutes (depends on quantity)

Ingredients:

50 pcs. lumpia wrapper

3 cups cooking oil

Filling Ingredients:

1 1/2 lbs. ground pork

2 pcs. onion, minced

2 pcs. carrots, minced

1 1/2 teaspoons garlic powder

1/2 teaspoon ground black pepper

1/2 cup parsley, chopped

1 1/2 teaspoons salt

1 tablespoon sesame oil (optional)

2 eggs

Procedure:

(1) Combine all filling ingredients in a bowl. Mix well.

(2) Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.

(3) Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.

(4) Remove from the pot. Let excess oil drip. Serve while hot.