Filipino Fried Egg Rolls (Lumpia Shanghai)
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Equipment
Ingredients
Lumpia Filling
- 1 whole carrot shredded
- ½ onion minced
- 4 cloves garlic minced
- 4 oz water chestnuts minced
- ¼ cup chives finely chopped
- 1 lb ground pork or chicken
- salt & pepper to taste
- 2 tsp garlic powder
Wrapper
- 1 pack square egg roll wrappers
- 1 egg white
Instructions
- Pan fry the onion and garlic at high heat until browned. Add the ground meat and cook for 5 min or until done.
- Mix all filling ingredients in a large bowl.
- Separate an egg white and place it into a small bowl.
- Unpack the egg roll wrappers and cut each diagonally in half to form 2 triangles. To prevent the wrappers from drying out, keep them in a bowl or tupperware with a slightly damp paper towel laid on top.
- Grab a spoonful of filling and place it about 1/2 inch from the edge of the triangle. Pack and shape it into a long rod. Fold the sides of the triangle over the ends of the filling. Then starting at the base of the triangle, roll up the lumpia. Use egg white to "glue" the tip of the wrapper.
- Lightly brush vegetable oil on the lumpia. Air fry at 400 deg F for 8-10 min, making sure to flip halfway.
- Let lumpia cool on a cooling rack for 5 min. Dip with sweet chili sauce and enjoy!
Notes
- Frying with a cast iron: Fill a cast iron pan with vegetable oil to about 1/2 inch depth. Heat to medium-high. Gently place the lumpia and fry for 3-5 min, flipping at half time, or until golden brown.
- When frying with oil, make sure to use a neutral, high-heat oil (canola, vegetable, etc.) Do not use olive oil or it could catch fire.
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