Lumpia Shanghai Crispy Filipino Spring Rolls Food

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
• Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
• Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
• Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
• At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
• To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
• Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

LUMPIA SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Beat one of the eggs in a small bowl and set aside. Beat the remaining two eggs in a large bowl. Add the ground pork, carrot, onion, garlic, milk, soy sauce, fish sauce, and 1/8 tsp. pepper; using your hands or a silicone spatula, mix gently and thoroughly.
• To taste for seasoning, cook a small patty of the pork mixture in a small nonstick skillet over medium heat, turning once, until cooked through. Taste and add more soy sauce and pepper, if necessary.
• Keeping the wrappers covered with a damp kitchen towel, carefully peel one wrapper from the stack and place it on a clean work surface. Using a small ice cream scoop or a tablespoon measure, dollop five tablespoonfuls of the filling (about 3 oz. total) in a row about 1-1/2 inches from the edge of the wrapper closest to you.
• Fold the wrapper over the filling and, using the wrapper as a guide, pull the filling back toward you, applying light pressure with your fingers so the filling spreads all the way to the ends. Snugly roll the wrapper around the filling away from you until there's 1 inch of exposed wrapper left. Brush the exposed wrapper with the beaten egg 3 and roll up the rest of the way. Arrange seam side down on a parchment-lined baking sheet, and cover with a damp towel while you repeat the process with the remaining filling and wrappers.
• Pour enough oil into a 12-inch heavy-duty skillet to reach a depth of 3/4 inch. Attach a deep-fry thermometer to the skillet and heat over medium-high heat to 350°F. Using your hands or tongs, carefully add 3 or 4 lumpia to the oil and fry, rolling occasionally with tongs, until golden brown and the filling is cooked through (remove one and cut into it to check), about 5 minutes; the oil may pop and splatter, so use a splatter screen if you have one.
• Remove the lumpia from the oil with the tongs, letting most of the oil drain back into the skillet, and transfer to a paper-towel-lined tray to drain; repeat with the remaining lumpia.
• Using a sharp chef's knife, cut the lumpia crosswise into thirds, pile onto a platter, and serve with the dipping sauce(s).

LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)

Steps:

• Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.
• Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.
• Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.
• Use your hands to form the filling into a log shape.
• Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.
• At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.
• Finish rolling it upwards and seal the roll tightly.
• Using scissors or a knife, cut the roll into three pieces, about three inches long each.
• In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.
• Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.
• Remove them from the oil and place on a paper towel and rack to remove excess oil.
• Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Combine all ingredients for lumpia (spring roll) filling.
• Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
• Deep fry in hot oil until golden brown.
• Drain.
• Cut into shorter lengths before serving.
• Prepare Sweet and Sour Sauce:.
• Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
• Serve with lumpia.

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
• Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
• In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!