I love lumpiang Shanghai. One of the easiest, cheapest things to make. I can make a batch, put them in the fridge, freeze them and then take them out whenever I feel like it. I think I’ve had a batch last as long as three weeks 🙂 The crunchy rolls are perfect with salads or just as finger food with a spicy sweet-and-sour dip.
Anyway, i made some tonight and plan to bring them to NJ for my parents this weekend. Of course, I had to fry some and “test” them 🙂
I make mine with ground pork, green onions, shredded carrots, egg, salt and pepper. I mix everything by hand because according to my Apu, it doesn’t taste good if you don’t use your hands. Sometimes, I add a sliver or two of water chestnuts when I’m just about to roll them.
Updated to add link to recipe (12/29/2016): Lumpiang Shanghai