Filemon “Fil” Lapuz Jr.
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Lumpiang Shanghai

Spring Rolls with Cheese

<span-key>1</span-key><span-value>medium carrot</span-value> <span-key>1</span-key><span-value>red or green bell pepper </span-value> <span-key>2</span-key><span-value>stalks of celery </span-value> <span-key>2</span-key><span-value>onions </span-value> <span-key>1-2</span-key><span-value>cloves of garlic </span-value> <span-key>1 lb/½ kg</span-key><span-value> ground pork </span-value> <span-key>20</span-key><span-value>slices cheddar cheese </span-value> <span-key>1 tbsp</span-key><span-value>salt </span-value> <span-key>1 tbsp</span-key><span-value>black pepper</span-value> <span-key>-</span-key><span-value>Ajinomoto MSG to taste (can substitute salt)</span-value> <span-key>2</span-key><span-value>eggs</span-value> <span-key>20</span-key><span-value>lumpia wrappers</span-value>




Finely chop carrot, bell pepper, celery, onions, garlic.
Add ground pork, then mix in the cheese, salt, black pepper, and MSG. Beat the eggs and add to the mixture. Mix everything together well.
Put a tbsp of the mixture in a lumpia wrapper and roll, then fold each side to look more like a spring roll. Repeat until all rolls are rolled.
Fry rolls until golden brown, then serve.
Note: It is best to serve with chili sauce or ketchup. For the short video, please check <>.</span-p>

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