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Lumpiang Shanghai (Pork Eggrolls)

The following recipe was prepared for our Filipino Fiesta event. You can view details of the event HERE.

Lumpiang Shanghai
(Pork Eggrolls)

2 lb ground pork
2 tblsp minced garlic
¼ c. minced green onions
1/2 tsp salt
1/2 tsp pepper
¼ c. soy sauce
1 egg
1 pkg. lumpia or eggroll wrappers, halved diagonally (into triangles)

Mix ground pork, garlic, green onions, soy sauce, salt and pepper together in a bowl. In separate bowl, scramble the egg. Separate the lumpia/eggroll wrappers apart and keep in plastic bag or covered with damp towel to prevent drying out.

To roll lumpias: Place the wrapper with the long end of triangle close to you and long corner opposite of you and place a teaspoonful close to long part of edge, then fold left and right corners in, now start rolling tightly (like rolling a cigarette) towards the corner (away from you) and dip your finger into egg mixture and place a dab on the corner prior to closing completely. Repeat until all wrappers or mixtures are gone. Lay in a single layer to dry out. Placing them on top of each other will result in them sticking together... not good!

In a Deep fryer or deep frying pan, place enough oil to cover lumpias, and fry until lumpias are golden brown. Drain and serve hot & crispy with sweet & sour sauce.


4 comments

  1. Is the pork cooked or does it cook in the hot oil?
    Thank you

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  2. I just saw my answer on your other recipe, thanks though

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  3. This comment has been removed by the author.

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  4. Bottled Beauty - I'm so sorry! However, the pork should NOT be cooked when rolling. The pork should be raw and it will cook after the eggrolls have been formed and deep fried. Also the directions state the egg is to be scrambled in a separate bowl and used as a seal to close up the wrappers. If you still have them, just fry the eggrolls up...

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