Lumpia Shanghai aka Filipino Egg Rolls
Updated: Jan 5
Who wants these homemade Lumpia Shanghai aka Filipino egg rolls delivered right to their doorstep!? I know I do! These little guys are the ultimate pinoy food.
My Mom and I spent some quality time together making these recently. She would tell me stories on how her Mom (my Lola) would make her and her brothers and sisters roll these for hours when they were kids living in the Philippines. They hated it so much because all they wanted to do was just play outside with their friends. But, now she took that skill and handed it down to me. So, this is a very special recipe as it has been handed down from generation to generation.
Spending this quality time with her and filling and wrapping each one of these is truly the definition of made with love. One thing to note is that you can always make these ahead of time and freeze until ready to use. They are a great make now, eat later freezer item.
Serves 4-5, INGREDIENTS:
1 Lb. ground pork
2 Stalks green onion, green and white parts finley chopped
2 Carrot sticks, finely chopped
1/2 Of a medium red onion, finely chopped
1/2 Red bell pepper, finely chopped
1/2 Cup fresh parsley, finely chopped
1 TBSP sesame oil
2 TBSP vegetable oil
1/2 - 1 TSP Salt
1/2 -1 TSP Black pepper
1/2 - 1 TSP garlic powder
3 Eggs, 2 will be mixed in with the meat and 1 for egg wash
1 Package eggroll package
Whisk 1 egg and set aside. This is to seal the edges of the egg roll.
Prepare the filling. Finely chop: green onion, carrot sticks, red onion, red bell pepper and parsley.
Place pork in a medium bowl. Add all ingredients (except the wrappers) and mix until combined.
Take one egg roll wrapper and place it down with one of the edges facing towards the top, so it looks like a triangle top. Scoop 1 TBSP of meat mixture and place it about 1/4 of the way down. Place the top triangle flat over the meat and roll forward. Fold both side up and over and then roll again to close. Seal the edge with egg wash. Repeat the process until all of the meat is gone and egg rolls are wrapped.
Deep fry egg rolls in vegetable oil until golden brown. Place on a plate lined with a paper towel. Serve immediately with sweet chili or sweet and sour sauce on the side.
PRETTY PLATE KITCHEN ITEMS USED: