You can't say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you'll be one step closer to tasting those crunchy little egg rolls.
Keyword: egg rolls, Lumpia, Lumpiang Shanghai
Author: Hungry Huy
10spring roll wrappers
vegetable oilfor frying
2tbsplight soy sauce
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.
You can freeze uncooked lumpia in a zip-lock bag and they should last for at least one month.