Lumpiang Shanghai (Meat or Vegetable)
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 200 Pieces
Ingredients
2 lbs ground pork (or preferred meat)
1 cup green onions, finely chopped
1 can (8 oz) water chestnuts, finely chopped
1 large carrot, pared and shredded
1 onions, finely chopped
2 tablespoons soy sauce
1-1/2 salt
1 teaspoon ground black pepper
1 package (50-count) spring roll wrapper
1 Egg, beaten
Oil for deep frying
1/4 cup water
Direction
In a bowl, combine pork, carrots, green onions, chestnuts, soy sauce, pepper and salt.
Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.
Spoon about 1 tablespoon of meat mixture on edge of the side closest to you and spread mixture across the whole length of wrapper. Pull the side with filling over and roll into a log, leaving about 1/4-inch of the wrapper. Lightly dab water on the remaining 1/4-inch and complete rolling to seal into a tight log.
Repeat with remaining wrappers. Cut logs into four 2-inch length pieces.
In a pan, heat about 2 inches of oil over medium heat. Fry lumpia in batches, turning on sides as needed, until wrapper is golden brown and crisp and meat is cooked through. Remove from oil and drain on paper towels. Serve with sweet and sour sauce or ketchup.
Notes
Do not overcrowd pan during frying.
A beaten egg is a much better sealer for the wrapper instead of the usual water or water and flour mixture. The egg also keeps the Lumpiang Shanghai tightly rolled.
However, the problem could be that of having a filling that is not thoroughly cooked – so just make sure you fry the Lumpia using medium low heat so the wrapper does not turn golden brown right away, leaving the filling uncooked.
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