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Lumpia Shanghai - Pork-filled Egg Rolls with Sweet Sour Sauce

Lumpia Shanghai are the classic Filipino egg rolls that everyone loves. These are easy to make. Gather together the ingredients of ground pork, shrimps, scallions, carrots and the usual Asian seasonings which are pantry staples. The egg roll wrappers are readily available in large supermarkets. These are what I find here in America: the Filipino Lumpia wrappers, which are round- shaped; and the Chinese wrappers, square shaped, with a thicker,smoother texture. Both are in the freezer aisle of Asian markets.  I made 24 pieces of egg rolls, each measuring 8 inches long. When cut in half, the total amount of Lumpia Shanghai egg rolls made for 6 to 8 servings. This is an Asian in America recipe. Serve as appetizers or a main dish.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Filipino Lumpia Shanghai
Servings: 6 people
Calories: 267kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large skillet or Wok: 12 to 14 inches diameter

Ingredients

  • 1 pound ground pork
  • 1/2 pound fresh shrimps peeled, tails removed, chopped
  • 1 whole medium-sized white onion chopped
  • 2 stalks scallion whites chopped
  • 1/2 cup chopped carrot
  • 4 Tablespoons soy sauce
  • 1 Tablespoon shao xing rice wine
  • 3 whole eggs divided, use 2 for pork mixture, the other for egg wash to wrap
  • 2 Tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 24 pieces lumpia egg roll wrappers thawed at room temperature
  • 1/2 cup vegetable oil divided, use 1 Tablespoon for sweet-sour sauce, rest for deep frying lumpia
  • 1/3 cup tomato ketchup for sweet-sour sauce
  • 1/3 cup white vinegar
  • 1/3 cup granulated white sugar
  • 3/4 cup water
  • 1/2 teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 1/4 cup water for diluting cornstarch
  • 2 stalks scallion greens chopped, for garnish
  • for serving: boiled rice

Instructions

  • Prepare the filling: Combine in a large bowl the ground pork, scallions, garlic, carrots, soy sauce, eggs, flour, rice wine, salt, and pepper. Blend and incorporate ingredients well. Cover with a plastic wrap and refrigerate for at least 30 minutes to an hour, for easier handling.
  • Thaw the egg roll wrappers at room temperature. Place them on a dry surface. They should still be cold, and not handled in an environment that’s too hot. I’ve found the wrappers  melted and got pudgy,were difficult to separate from the rest, when left too long at room temperature.
  • Place one  wrapper on a flat, clean and dry surface. Take a level tablespoon of ground pork filling and place it lengthwise, shaped like a long stick in the middle of the egg roll wrapper.
  • Roll the meat-filled wrapper, starting with the edge closest to you. Roll it away from you, shaped like a thin cigar. Tuck in the left and right edges, and keep rolling. Seal the edges with egg wash (combine one whole beaten egg and 1/4 cup water).
  • To cook the egg rolls: In a large skillet, over medium high heat, add half a cup of vegetable oil. Make sure oil temperature is hot enough, but not burning. If the oil is not hot enough, the egg rolls will NOT be crisp.
    (Tip: Heat the oil until it reaches 350 degrees F on a deep-fry thermometer.*)
  • Deep fry the egg rolls a few at a time. Try 6 to 8 pieces in a large non-stick 10-inch skillet. Do not overcrowd the egg rolls or they will not be crisp. For this quantity in a skillet, it will take 2 to 3 minutes for the egg rolls to fry evenly. Use tongs to move them around the skillet. Turn them around every 50 seconds to 1 minute.
  • When cooked, drain the egg rolls on paper towels or parchment paper to remove excess oil. This will maintain the crispness in the egg rolls. Cut the 8 inch egg rolls in half with a sharp pair of kitchen scissors, for tinier servings of about 2-inches long.
  • Continue to deep fry the next batch of egg rolls. If needed, add a little more cooking oil. Maintain the correct high heat of the cooking oil to get the desired crispness for the egg rolls.
  • To cook the Sweet-Sour Sauce: In a small sauce pan add 1 tablespoon of vegetable oil. When oil is hot after 1 to 2 minutes, add the ketchup. Then pour the vinegar and water. Mix in the sugar and red pepper flakes. Continue cooking. In a small bowl, dilute the cornstarch with the cold water till there are no lumps. When the ketchup mixture in the sauce pan boils, add the cornstarch mix. Stir and blend till it is thick. Serve this sauce on the side of the crisp, warm Lumpia Shanghai.
  • Serve the Lumpia Shanghai with the sweet sour sauce on the side plus rice if served as a main course.
  • Cook's Comments: Plan meals ahead. Make several Lumpia Shanghai or egg rolls and keep them in plastic freezer bags with resealable tops. Portion the egg rolls in bags according to how many your family consumes in a meal. This makes it easier for you to thaw the egg rolls during weeknights for quick meals. For e.g., for 2 to 4 servings I place 8 to 10 uncooked egg rolls in a plastic bag in the freezer, and repeat according to how many meals we plan to have it.
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Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 737mg | Potassium: 177mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg