Filipino Fried Egg Rolls (Lumpia Shanghai)
Whether you love it, or really love it, Lumpia Shanghai is a dish that is sure to delight. With its ground meat and minced veggie filling rolled in an egg wrapper and fried to perfection you'll be hard-pressed to eat only one! Try out the quick recipe below for an easy appetizer or side dish that will for sure make you the favorite!
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Servings: 4
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 ground beef
- 2 tsp garlic powder
- salt & pepper to taste
Other Ingredients
- 1 pack square egg roll wrappers
- 1 egg white
- neutral oil for frying
Instructions
Prepare the filling
- Pan fry the onion and garlic at high heat until browned. Add the ground meat and cook for 5 min or until done. Season with salt and pepper to taste.
- Mix all filling ingredients in a large bowl.
Wrap the Lumpias
- 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. Repeat until all the lumpias are made.
Fry the Lumpias
- Fill a cast iron pan with vegetable oil to about 1/2 inch depth. Heat to medium-high. Work in batches to shallow fry the lumpia for 3-5 min, flipping at half time, or until golden brown.
- Let lumpia cool on a cooling rack for 5 min. Dip with sweet chili sauce and enjoy!
Notes
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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