Lumpiang Shanghai (Easy Filipino Pork Egg Rolls)
Lumpiang Shanghai is a delicious Filipino-style egg roll wrapped in a thin egg crepe filled with ground pork, chicken or beef mixed with vegetables and deep fried to achieve a crunchy outer texture.
Ingredients
- 1 lb Ground Pork
- ½ cup Green Onions minced
- 1 teaspoon Garlic Powder
- 1 can Water Chestnuts drained and minced (8oz)
- 3 cloves Garlic minced
- 1 Carrot shredded
- 1½ tablespoon Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 20 pieces Spring Roll Wrappers
- Canola Oil or Vegetable Oil for frying
Instructions
- Prep: In a large bowl, mix together the pork, green onions, garlic powder, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Scoop 1 tablespoon of the meat mixture onto 1 of the spring roll wrappers. Fold the bottom of the wrapper over the filling and continue to roll tightly into a log. To make it easy - do not overfill with the meat as it will be hard to close and possibly break during cooking. To seal the wrapper brush water around the edges of the wrapper, you can use your finger. Repeat this step until all wrappers have been filled then cut each lumpia roll into 3 inch lengths.
- Cook: In a frying pan over medium heat (optimal oil temperature should be 350 degrees F to 375 degrees F), heat about 3-inches deep of oil, enough to cover the lumpia. Add in the lumpia in batches. Each side of the lumpia should be cooked for 5 minutes or until golden brown. Drain on a wire rack for 5-8 minutes.
- Serve: Serve the lumpia with a side of sweet and sour sauce.