Cheesy Lumpiang Shanghai

Method5 steps

1. 1

   Step 1: Mix the 2 lb ground pork, minced onion (1), 1 cup minced carrot, 4 tbsp cornstarch, egg (1), 2 tsp Knorr Liquid Seasoning and ground black pepper to taste until evenly combined. Keep the raw filling refrigerated while preparing the wrappers.

   Uses 2 lb ground pork · 1 onion, minced · 1 cup minced carrot · 4 tbsp cornstarch · 1 egg · 2 tsp Knorr Liquid Seasoning · Ground black pepper, to taste

   
2. 2

   Step 2: Slice the 8 mozzarella string cheese sticks into pieces for distributing among the 30 rolls.

   Uses 8 mozzarella string cheese sticks, sliced

3. 3

   Step 3: Lay one wrapper on a clean surface. Spread about 1½ tbsp filling along one side, add a portion of the sliced cheese, then cover the cheese completely with additional filling. Fold the sides inward, roll tightly and seal the edge with a little water. Repeat with the 30 wrappers, distributing the cheese pieces among them. Set any excess raw filling aside in the refrigerator to cook separately; keep assembled rolls refrigerated until frying.

   Uses 30 lumpia wrappers · About 1½ tbsp initially per wrapper, plus enough to enclose the cheese; actual total draw unknown · Sliced mozzarella string cheese · Water, for sealing the wrappers

4. 4

   Step 4: Heat the 2 cups cooking oil in a suitable wok or deep pot over medium heat. Deep-fry the assembled rolls in batches as needed, turning them for even browning, until golden and crisp and the pork filling reaches 160°F (71°C) in the center. Drain the cooked rolls. Cook any reserved excess raw filling separately until it also reaches 160°F (71°C).

   Uses 2 cups cooking oil, for frying · Assembled raw pork-and-cheese lumpia · Any reserved excess raw filling, cooked separately

5. 5

   Step 5: Arrange the cooked, drained lumpia on a serving plate and serve promptly with ketchup if desired. Share the 30 rolls between 5 people. Refrigerate cooked leftovers promptly in a covered container and use within 24 hours, or freeze for up to 1 month. Reheat leftovers to 165°F (74°C).

   Uses Cooked cheesy lumpia · Ketchup, to serve (optional)