Easy Lumpiang Shanghai Appetizer

Name: Easy Lumpiang Shanghai Appetizer
Prep time: 60 min
Total time: 5 min
Yield: About 60 rolls
Ingredients: 1-2 packs of pastry wrappers; 2 egg yolks; 1 lb. ground pork; 1 lg. onion; minced; 1 can water chestnuts; diced; 1 large carrot; grated; 4 cups oil for deep-frying (canola oil); 5 cloves garlic; 1 tbsp. salt; 2 tsp. ground pepper; 4 tbsp. soy sauce

Published on September 27, 2020 | In Filipino | By balutcrew |

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- Prep Time
- 60 Minutes
- Cook Time
- 5 Minutes
- Yield
- About 60 rolls
- Difficulty Level

Today’s recipe is easy lumpiang shanghai appetizer. Lumpiang shanghai, also known as Filipino egg rolls, is a Filipino deep-fried appetizer consisting of a mixture of a ground pork based filling. It is the most basic type of lumpia and are a great pulutan (finger food) that everyone loves to snack on. Lumpiang shanghai can be ordered for larger parties by the tray load. Here, we teach you how to prepare your own lumpiang shanghai, how to wrap and fry from the comfort of your home.

Pre-made lumpiang shanghai rolls can be frozen in zip top bags for a quick snack at a later time. Even better, frozen lumpiang shanghai rolls do not need to be defrosted before tossing them into the deep fryer.

When making this easy and delectable appetizer, be sure to use pastry wrappers, found in the frozen section of Asian supermarkets. Do NOT use the dry, rice-based wrappers commonly used for Vietnamese fresh spring rolls (recipe coming soon).

Mama Sita’s brand also has a lumpiang shanghai seasoning mix that you can add to the ground pork filling. If using this seasoning, omit salt, ground pepper and soy sauce from the ingredients list below.

Lumpiang shanghai is enjoyed with a sweet and sour dipping sauce or vinegar-garlic based dipping sauce.

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Ingredients

1-2 packs of pastry wrappers
2 egg yolks
1 lb. ground pork
1 lg. onion, minced
1 can water chestnuts, diced
1 large carrot, grated
4 cups oil for deep-frying (canola oil)
5 cloves garlic
1 tbsp. salt
2 tsp. ground pepper
4 tbsp. soy sauce

Instructions

Drain 1 can of sliced water chestnuts and rinse with cold running water. Allow water to completely drain, then finely dice the water chestnuts. Place in large mixing bowl.
Finely dice 1 large white onion and place in large mixing bowl.
Peel and grate 1 large carrot, or use about ½ cup pre-grated carrots. Place in large mixing bowl.
Crush 5 cloves of garlic and then mince, place in large mixing bowl.
Add 1 egg yolk, salt, ground pepper and soy sauce to the large mixing bowl with ingredients. If using a lumpiang shanghai seasoning mix, skip the salt, pepper and soy sauce.
Add the ground pork into the large bowl of ingredients until thoroughly mixed and combined.
To make a lumpiang shanghai roll, scoop about 2 tbsp. of the pork filling mix and place it along the ¾ bottom of the pastry wrapper in a cylindrical form (see pic).
Take the bottom of the pastry wrapper and roll it over the pork filling, tucking it underneath the filling as it passes over (see pic).
Roll the pastry wrapper over the filling one more time, then fold the sides of the pastry wrapper inward and towards the center (see pic).
Hold the tucked sides and completely roll the remaining pastry wrapper, forming the signature lumpiang shanghai shape. Brush the edge of the pastry wrapper with egg yolk and complete the roll. The egg yolk will hold the wrapper in place and prevent it from becoming undone.
Continue making the rest of the lumpiang shanghai rolls. This recipe yields approximately 60 rolls, depending only how much filling you use per roll. Pre-made rolls can be frozen in a zip top bag for later consumption.
To cook the lumpiang shanghai, heat frying oil to 325°F-350°F. We used peanut oil, but if you're allergic to peanut, alternative oil to use are canola, corn or vegetable oil.
Fry as much rolls as your frying apparatus can hold at once. We fry 7 rolls per batch using our deep fryer. Deep fry the lumpiang shanghai rolls for about 5-7 minutes, until crispy and deep golden brown in color.
Serve with sweet and sour or vinegar garlic dipping sauce.