Lumpia Shanghai

재료

Small eggroll wrappers

1 lb ground pork

1/2 lb shrimp chopped (ground)

1/2 onion minced

3 clove garlic minced

2 eggs

1/4 cup soy sauce (to taste)

pepper (to taste)

1 carrot shredded

방향

Mix all ingredients except the wrapper together in a bowl.

Grab a bowl of water (some add a little bit of cornstarch to help seal) and put the wrapper with one corner facing you. Place a strip of filling about 1/2 inch from the corner. Roll the corner over the filling until halfway, then fold the sides in, dip fingers in water and wet the farthest corner, roll until closed. Repeat until finished.

Fry at 350F-375F until golden brown and floating (about 5 minutes?)

If you don't want to use immediately, these are good frozen (uncooked). If frozen, then still follow the same cooking instructions. Just place into fryer from frozen instead of room temp.