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Lumpia Shanghai |
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| Ingredients: |
4 garlic cloves, finely grated
1 medium onion, very finely chopped
4 scallions, white and light green parts, very finely chopped
1 bag slaw mix
2 eggs (1 whole, 1 white and yolk separated)
1 pound ground pork
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1 pound ground beef
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 package (20) eggroll wrappers
Canola oil
Vinegar-Soy Dipping Sauce [Optional]
Sweet & Sour sauce [Optional]
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| Procedures: |
Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using your hands mix until everything is evenly distributed.
In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.
In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You’ll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.
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| Notes: |
2021-04-05: With assembly help from Leo, a batch was served to the boys who were here for Spring Break.
2021-02-06: This batch was made using the dumpling ingredients plus a carrot, all shredded/grated in the food processor. Onion is needed.
2021-01-24: The second batch used the remaining filling with wonton wrappers, folded in a triangle style
2021-01-15: we made enough for 40 rolls, but only had 20 wrappers. Made early in the day and held for frying later. This worked well, but the oil temp is critical as we discarded a half-dozen, overcooked. A bit too salty. Possible enhancements: more carrot; replacing pork/beef with shrimp
2020-12-15: Added to our cookbook.
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04/16/2021
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