Sinigang na Baboy

Chicken Tinola

Pork Steak

Lumpia Shanghai (Fried Spring rolls)

Ingredients:

1/4 kg ground pork

carrots, minced

spring onions, minced

1 onion, chopped

4 cloves of garlic, finely chopped

2 tbsp fish sauce (patis)

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

salt and pepper

spring roll wraps (egg/rice wraps)

• Mix all the ingredients with the pork on a bowl with your hands and season with enough salt and pepper, depending on your preference
• Wrap the lumpia meat filling with the egg or rice wrappers by placing a portion of the meat horizontally on the bottom part of your wrapper, the length depending on how long or short you want your rolls to be. A good size is about 4 inches.
• Take the end of the wrapper close to you and fold it around the filling covering it completely.
• Take both sides of the wrapper and fold them inwards. Now roll away from your body, making sure the wrapper is rolled tight and not lose with spaces inside.
• Damp your fingers and pat on the end of the wrapper and press towards the roll to seal.
• Deep fry the rolls in medium heat and place on paper towels to absorb excess oil.

Tip on storing/reheating your spring rolls:

• Do not seal the rolls on a container while still hot as this will cause the wrappers to sag and lose its crunchiness.
• When reheating leftover rolls, put them on a toaster instead of re-frying or putting them on the microwave. This should restore some crispiness.
• You may also store wrapped spring rolls in the fridge until you're ready to fry and eat them.