This Traditional Egg Roll ( Lumpiang Shanghai ) is a family’s favorite. Our family often prepare this day during birthdays, Christmas, and other special occasions. The recipe is taken from my mother-in-law’s favorite Filipino cookbook titled “Filipino Kitchen Library – Great Value Meals”.
This week, my wife celebrated her birthday. She’s a year older now though she doesn’t look like she’s aging. Not at all. I’m not saying this because she’s sitting right beside me but she does really look young for her age.
Anyways, her favorite appetizer is egg roll. Egg roll is as popular in the Philippines as it is popular here in the US. There are three types of egg rolls that my family makes quite often: spring rolls, regular egg roll that contain both meat, ground beef or turkey, and vegetables, and traditional egg roll (lumpiang shanghai), which typically contains pork.
My wife loves shanghai egg rolls. They are not the typical egg rolls you see at the parties. Well, technically the main difference between a regular egg roll and this egg roll is that the wrapper isn’t as smooth as the regular egg roll.
The taste of this egg roll is the same as the regular one. The main difference is the crunch. Yes, the shanghai egg roll is crunchier than the regular one. According to my mother-in-law, who is really good with making this kind of egg roll, the wrapper used for for the shanghai egg rolls (lumpiang shanghai) tends to absorb less oil while getting cooked.
Another difference is the main ingredient. In the regular egg rolls, the meat you use is already cooked before you wrap the meat. However, in shanghai rolls, you use raw meat.
The shanghai egg rolls are perfectly paired with pancit (or noodles in English).
So, without further ado, here’s the recipe for the Traditional Egg Roll (Lumpiang Shanghai).
In a bowl, combine ground pork, carrots, and onion. Season with salt, ground black pepper, oyster sauce, and sesame. Add egg to bind the mixture. Mix the ground pork filling well.
Separate the lumpia wrappers. Place approximately 1 1/2 teaspoons of ground pork filling at the edge of the lumpia wrapper. Arrange into a long cylindrical shape following the edges of the wrapper. Leave about 1 inch free at both edges. Make sure the lumpia is rolled tightly.
Combine water and cornstarch in a small container. Seal edge of the lumpia with cornstarch mixture to the lumpia wrapper from falling out.
Heat cooking oil in a wok. When cooking oil starts to smoke, drop lumpia pieces and deep-fry until wrapper becomes crunchy and golden brown. Place cook lumpia on paper to drain oil.
Cut into bite-size pieces or small pieces and serve with Sweet and Sour Sauce.
- 500 grams ground pork (around 2½ cups)
- 1 carrot, chopped fine
- 1 onion, chopped fine
- Pinch of salt and pepper
- 2 tbsp oyster sauce
- ½ tsp sesame oil
- 1 egg
- 30 pcs lumpia wrapper
- Ground pork filling (above)
- 1 tbsp cornstarch
- ½ cup water
- 4 cups cooking oil
- In a bowl, combine ground pork, carrots, and onion. Season with salt, ground black pepper, oyster sauce, and sesame. Add egg to bind the mixture. Mix the ground pork filling well.
- Separate the lumpia wrappers. Place approximately 1½ teaspoons of ground pork filling at the edge of the lumpia wrapper. Arrange into a long cylindrical shape following the edges of the wrapper. Leave about 1 inch free at both edges. Make sure the lumpia is rolled tightly.
- Combine water and cornstarch in a small container. Seal edge of the lumpia with cornstarch mixture to the lumpia wrapper from falling out.
- Heat cooking oil in a wok. When cooking oil starts to smoke, drop lumpia pieces and deep-fry until wrapper becomes crunchy and golden brown. Place cook lumpia on paper to drain oil.
- Cut into bite-size pieces or small pieces and serve with Sweet and Sour Sauce.
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