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Lumpia Shanghai
Lumpia Shanghai
0 Likes
Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
160 minutes
Filipino pork and shrimp-filled crispy egg rolls vanish quickly at parties.
Ingredients:
  • For the lumpia
  • 30 to 40 egg roll wrappers (about 8 inches wide), thawed at room temperature
  • 1 pound ground pork
  • 1/2 pound fresh shrimp, heads and tails removed, chopped
  • 2 green onions, thinly sliced, white and green parts separated
  • 1 medium white or yellow onion, finely chopped
  • 1 cup finely chopped carrots
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups vegetable oil, or as needed for frying
  • For the egg wash
  • For serving
  • Sweet-sour sauce (like Ma Ploy brand)
  • Steamed rice, optional
Instructions:
  • Thaw the egg roll wrappers at room temperature, gently separate them, and prepare a large, dry surface for wrapping. Cover with a dry kitchen towel to prevent them from drying out.
  • Make the filling: In a big bowl, mix together pork, chopped shrimp, green onion whites (keep green parts for later), onion, carrot, egg, flour, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Use your hands to combine thoroughly.
  • To assemble the lumpia, whisk together the egg and water in a small bowl to make the egg wash. Position a wrapper on a dry surface in a diamond shape with a corner pointing towards you. Spread 1 heaping tablespoon of the ground pork mixture horizontally in a thin, 6-inch-long line at the center of the wrapper. Brush all 4 sides of the wrapper with the egg wash using a pastry brush.
  • Shape the lumpia: Fold the wrapper over the filling to create a triangle or half-moon shape, press to seal. Then, tuck in both sides to resemble an envelope. Brush with egg wash to seal. Roll away from you tightly to form a thin, long shape. Ensure it's about 4 to 5 inches long and 1 inch in diameter. Make sure the lumpia is thin for a crispy texture and thorough cooking. Repeat with remaining wrappers and filling.
  • Chill: Place the wrapped lumpia on a baking sheet or in airtight plastic containers and chill in the freezer for at least 1 hour (or up to 1 day) before deep frying. Chilling the egg rolls helps them stay firm and easy to handle while cooking.
  • Prepare for deep frying: Remove the frozen lumpia from the freezer and allow them to sit for 10 minutes to partially defrost for easier separation, it's fine if they're slightly frozen. Avoid thawing in the microwave to prevent lumping. Place paper towels on a platter. Heat 3 cups of oil in a deep wok or skillet over medium-high heat until it reaches 350°F, or use a wooden chopstick to check for readiness by observing bubble formation.
  • Fry the lumpia: With long tongs, carefully place a batch of 6 long lumpia (or 12 cut pieces) into the hot oil, ensuring they have space to fry evenly. Cook until golden brown and pork filling is fully cooked, about 5-6 minutes per side. Use a splatter shield if necessary. Remove cooked lumpia with tongs or a slotted spoon and drain on paper towels. Repeat with remaining lumpia.
  • Serve: Enjoy freshly deep-fried lumpia while warm and crisp, accompanied by steamed rice and sweet-sour dipping sauce garnished with chopped green scallions. Freeze any uncooked or assembled lumpia in airtight containers or bags for up to 1 month. Avoid sogginess by reheating leftover cooked lumpia in a toaster oven, air fryer, or oven at 350°F for 3 to 4 minutes. Share your feedback by leaving stars and comments below!

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