AKA Filipino eggrolls
Allergens: wheat, egg. Stay tuned for an allergy-friendly version of this recipe!
For me, lumpiang shanghai brings back memories as a child when I would help my mom with food prep the night before a big party we were hosting. We would roll a ton of lumpia in advance, and chill it in the fridge so that it would be ready for deep frying the next day. My job was always to help peel apart the lumpia wrapper, which comes stuck together when you buy them from the grocery store. I would also help with the rolling, but my favorite part was eating the raw lumpia wrapper whenever my mom wasn’t looking!
If we weren’t making lumpiang shanghai for a party, we would make a bunch in advance and then freeze it. To this day, I still have frozen lumpiang shanghai in my freezer, which is perfect for when I get the craving for this delicious fried food. I highly recommend making a big batch and then freezing them. Trust me, you will want more!
One tip I have is for rolling. If it’s your first time rolling eggrolls, don’t feel discouraged if your lumpia turns out looking strange. It really does take practice to get them looking as good as they taste! The key is to roll as tightly as you can. Otherwise, you will end up with air pockets that will allow the filling to seep out during frying, and this will affect its crispness and shape. I also recommend using a thin layer of meat. I usually use about a tablespoon per roll. If you use too much filling, it may ooze out of the ends of the wrapper, which is not what you want! After making a few of them, you will get a sense of the perfect amount of filling to include to prevent the oozing and ensure that you don’t have empty pockets.
Lumpiang Shanghai
Ingredients
- 1 package spring roll wrapper
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup shredded carrots
- 1/2 cup minced onions
- 1/2 cup chopped cilantro
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garclic powder
- 1 large egg
Instructions
- Prep your spring roll wrapper by peeling each individual sheet. Set aside.
- Prepare your vegetables. Mince the onions, shred the carrots. Then, chop up your cilantro.
- To a large mixing bowl, add the veggies with the raw ground pork, raw ground beef, spices, and optional Worcestershire. Mix well until all ingredients are evenly distributed.
- Now you're ready to start wrapping. Take one spring roll wrapper and add one spoonful of the meat mixture to the bottom edge. Spread the meat mixture evenly across the wrapper, and then roll tightly until you have about one inch of wrapper left. At this point, take some raw scrambled egg with your fingers and spread it across the wrapper and continue to roll and seal it. The lumpia will be long and have open edges.
- Take some kitchen shears and cut the long lumpia into thirds. This will allow for easier frying and eating.
- Continue to roll the rest of the meat mixture until you run out of wrapper.
- Once you are done with wrapping, now it's time to deep fry. Get your favorite deep frying pan and fill it until one eggroll will be fully submerged. It's okay to eyeball this step.
- When the oil is heated (keep it on medium heat), throw in the lumpia and cook until golden brown.
