Shanghai Spring Rolls
Shanghai Spring Rolls
Introduction
Shanghai Spring Rolls are a delicious and crispy treat that many people love. They are filled with a mixture of pork and shrimp, making them flavorful and satisfying. Whether you are hosting a party or simply want a tasty snack, these spring rolls are a fantastic choice.
Why Make This Recipe
Making Shanghai Spring Rolls at home can be fun and rewarding. Not only can you customize the filling to your liking, but you also get to enjoy the crispy, fresh taste that comes from frying them just before serving. Plus, they are perfect for sharing with family and friends!
How to Make Shanghai Spring Rolls
Making Shanghai Spring Rolls is easier than you might think. Here’s a guide to help you prepare these tasty treats from scratch.
Ingredients:
- 30 to 40 egg roll wrappers, about 8 inches wide, thawed at room temperature
- 1 pound ground pork
- 1/2 pound fresh shrimp, heads and tails removed, chopped
- 2 green onions, thinly sliced (white and green parts separated)
- 1 medium white or yellow onion, finely chopped
- 1 cup finely chopped carrots
- 1 large egg
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups vegetable oil
- 1 large egg (for egg wash)
- 1/4 cup water
- Sweet-sour sauce for serving (like Mae Ploy brand)
- Steamed rice (optional)
Directions:
- Thaw the egg roll wrappers at room temperature and cover them with a towel to keep them from drying out.
- In a large mixing bowl, mix the ground pork, chopped shrimp, green onion whites, onion, carrots, egg, flour, soy sauce, rice wine, sesame oil, salt, and pepper. Use your clean hands to mix everything well.
- In a small bowl, prepare the egg wash by whisking together the additional egg and water.
- On a clean, dry surface, place one wrapper diagonally if it is square. Spoon a heaping tablespoon of the filling into the center and spread it into a line.
- Brush the egg wash on all four sides of the wrapper. Fold the wrapper over the filling to form a triangle or half-moon shape. Press the edges down to seal. Tuck in the sides and then roll it tightly from the bottom up, sealing the edges with the egg wash.
- Repeat this process with the remaining wrappers and filling. After wrapping all the lumpia, freeze them for at least one hour.
- To deep fry, heat the vegetable oil in a deep wok or skillet to 350°F. Gently slide the lumpia into the hot oil, one at a time. Fry them for about 5-6 minutes on each side until they are golden brown.
- Use tongs to remove the cooked lumpia and place them on paper towels to drain any excess grease. Repeat with the remaining lumpia.
- Serve the spring rolls hot with sweet-sour sauce and steamed rice, if desired. Garnish with chopped green scallions.
How to Serve Shanghai Spring Rolls
Serve your Shanghai Spring Rolls hot and fresh, paired with sweet-sour sauce for dipping. They can be enjoyed as an appetizer, a snack, or even as part of a main dish along with steamed rice.
How to Store Shanghai Spring Rolls
If you have leftover cooked spring rolls, store them in an airtight container in the refrigerator. They are best enjoyed the same day, but you can reheat them in an oven or air fryer to maintain their crispiness.
Tips to Make Shanghai Spring Rolls
- Make sure to thaw the wrappers completely and keep them covered to avoid drying out.
- Feel free to customize your filling with other vegetables or meats for added flavor.
- If you want to make a healthier version, consider baking the spring rolls instead of frying them.
Variation
You can make vegetarian Shanghai Spring Rolls by using mushrooms, tofu, and various vegetables instead of the pork and shrimp. This can be a great option for those who prefer plant-based meals.
FAQs
1. Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator until you are ready to wrap the spring rolls.
2. Can I freeze uncooked spring rolls?
Yes, you can freeze the uncooked spring rolls. Just make sure to separate them with parchment paper to prevent sticking.
3. What can I serve with Shanghai Spring Rolls?
You can serve them with various dipping sauces such as sweet and sour sauce, soy sauce, or hot sauce. Steamed rice also makes a great side dish!
Shanghai Spring Rolls
Ingredients
Filling Ingredients
- 1 pound ground pork
- 1/2 pound fresh shrimp, heads and tails removed, chopped
- 2 count green onions, thinly sliced (white and green parts separated)
- 1 medium white or yellow onion, finely chopped
- 1 cup finely chopped carrots
- 1 large egg for filling
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Wrapper and Frying Ingredients
- 30 to 40 count egg roll wrappers, about 8 inches wide, thawed at room temperature
- 3 cups vegetable oil for frying
- 1 large egg (for egg wash)
- 1/4 cup water
Serving Suggestions
- 1 bottle sweet-sour sauce for serving (like Mae Ploy brand)
- 1 cup steamed rice (optional)
Instructions
Preparation
- Thaw the egg roll wrappers at room temperature and cover them with a towel to keep them from drying out.
- In a large mixing bowl, mix the ground pork, chopped shrimp, green onion whites, onion, carrots, egg, flour, soy sauce, rice wine, sesame oil, salt, and pepper. Use your clean hands to mix everything well.
- In a small bowl, prepare the egg wash by whisking together the additional egg and water.
Assembly
- On a clean, dry surface, place one wrapper diagonally if it is square. Spoon a heaping tablespoon of the filling into the center and spread it into a line.
- Brush the egg wash on all four sides of the wrapper. Fold the wrapper over the filling to form a triangle or half-moon shape. Press the edges down to seal. Tuck in the sides and then roll it tightly from the bottom up, sealing the edges with the egg wash.
- Repeat this process with the remaining wrappers and filling.
- After wrapping all the lumpia, freeze them for at least one hour.
Cooking
- To deep fry, heat the vegetable oil in a deep wok or skillet to 350°F.
- Gently slide the lumpia into the hot oil, one at a time. Fry them for about 5-6 minutes on each side until they are golden brown.
- Use tongs to remove the cooked lumpia and place them on paper towels to drain any excess grease.
- Repeat with the remaining lumpia.
Serving
- Serve the spring rolls hot with sweet-sour sauce and steamed rice, if desired. Garnish with chopped green scallions.
