Shanghai Spring Rolls
Delicious and crispy Shanghai Spring Rolls filled with a mixture of pork and shrimp, perfect for sharing or enjoying at home.
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.
Notes
Make sure to keep the wrappers covered to avoid drying out. Feel free to customize your filling with other vegetables or meats for added flavor. For a healthier version, consider baking the spring rolls instead of frying them.