How to make Lumpia Shanghai _ Egg Rolls with Ground Pork and Sweet Sour Sauce.pdf

Traditional Filipino food for everyday cooking

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October 27, 2012 (http://asianinamericamag.com/2012/10/filipino-lumpia-shanghai-egg-rolls-with-ground-pork-and-pineapple-sweet-sour-sauce/)

How to make Lumpia Shanghai : Egg Rolls with Ground Pork and SweetSour Sauce (http://asianinamericamag.com/2012/10/filipino-lumpia-

shanghai-egg-rolls-with-ground-pork-and-pineapple-sweet-sour-sauce/)

(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_1801-e1351274079563.jpg)

Lumpia shanghai are those crisp, little egg rolls with a ground pork filling mixed in scallions, shrimps, carrots and more. Once you get your hands on a bunch, do nothesitate to dip them in the accompanying sweet sour sauce. Cherish the crunch in each bite, enjoy the punch of the Asian seasonings. This is a classic dish in every

Filipino home. Its probably one of the most recognizable Filipino dishes anywhere in the world.

Chinese influences in Filipino cuisine were apparent long before the Spaniards colonized the Philippines in the 16th century. Next to the pancit noodles

(http://asianinamericamag.com/2012/10/filipino-pancit-canton-thick-egg-noodles-sauteed-with-chicken-and-vegetables/), the lumpia (say loom-pyah), the meat-filled spring roll is one of the most popular contributions of the Chinese to our Filipino menu. Typically, Filipinos call it Lumpia Shanghai, although there is no such item

in Shanghai, the city ( as described in the book Pinoy Umami, The Heart of Philippine Cuisine).

I brought a platter of this crackling egg rolls to a neighborhood party, and within ten minutes of my arrival, they were gone. They were finished up by famished guests

who kept asking me for more. This always happens every time I bring these little Lumpia Shanghai egg rolls to any event. And the more Americans there are in theroom, the more these crisp morsels are popular.


Youre Filipino? Do you make those crisp little egg rolls? Those are so good! This is a question and exclamation of praise I often get when I meet Americans. Next to

the classic Filipino adobo (http://asianinamericamag.com/2012/09/chicken-adobo-in-coconut-milk-and-why-my-son-sold-his-lunch/), the Lumpia Shanghai elicits so

much excitement when I put it on the table.

It is not hard to make. Plan a day to make it all in a large batch. When my kids were growing up, I used to commission their help rolling up these egg rolls. Cooking is a

family thing we do together. These egg rolls are no exception.

Make a batch and freeze it. Then pan fry a couple of egg rolls any day. They cook fast. As they sizzle in seconds, the delightful aromas of the pork combined with

sesame oil, rice wine and Asian seasonings will draw everyone to the dining room. Serve these tiny crisp treats paired with sweet sour sauce, and an abundant servingof boiled jasmine rice. Or serve a plate of Filipino Pancit Canton (http://asianinamericamag.com/2012/10/filipino-pancit-canton-thick-egg-noodles-sauteed-with-

chicken-and-vegetables/) alongside. It is a mouthwatering feast anytime!


For a semi-vegetarian option, try these crisp Vegetable Lumpia (http://asianinamericamag.com/2012/08/filipino-vegetable-lumpia-with-vinegar-dipping-sauce/), egg rollsfilled with bean sprouts, potatoes and veggies in a spicy vinegar dipping sauce. Need I tell you theyre just as divine?


How to make Lumpia Shanghai : Egg Rolls with Ground Pork and SweetSour Sauce

By Elizabeth Q (http://asianinamericamag.com/author/bettyannq/), October 27, 2012

(http://asianinamericamag.com/wp-content/uploads/2012/10/IMG_1801-1024x682.jpg)

Lumpia Shanghai are the classic Filipino egg rolls that everyone loves. These egg rolls are easy to make. Gather together theingredients of ground pork, shrimps, scallions, carrots and the usual Asian seasonings which are staples in my pantry. Theegg roll wrappers are readily available in large supermarkets. There are two kinds, the Lumpia wrappers, which have aFilipino brand are round shaped. The Chinese spring roll wrappers are square shaped, with a thicker,smoother texture. Bothare in the freezer aisle and are good to use. 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 10 to 12 servings. A recipe for Pineapple Sweet Sour sauce followsbelow. This dish can be served as an appetizer, a snack or an entree and is versatile all year round.

Ingredients:

Egg roll wrappers (http://asianinamericamag.com/tag/egg-roll-wrappers/) - 1 package, around 24 pieces, thawedat room temperature

ground pork (http://asianinamericamag.com/tag/ground-pork/) - 1 pound

fresh shrimps (http://asianinamericamag.com/tag/fresh-shrimps/) - 1/2 pound, chopped fine

scallions (http://asianinamericamag.com/tag/scallions/) - 1 cup, chopped

garlic (http://asianinamericamag.com/tag/garlic/) - 1/2 teaspoon

soy sauce (http://asianinamericamag.com/tag/soy-sauce/) - 2 Tablespoons

Xiao Xing rice wine (http://asianinamericamag.com/tag/xiao-xing-rice-wine/) - 1 Tablespoon

eggs (http://asianinamericamag.com/tag/eggs/) - 2 whole

flour (http://asianinamericamag.com/tag/flour/) - 2 Tablespoon

salt (http://asianinamericamag.com/tag/salt/) - 1 teaspoon

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ON: OCTOBER 27, 2012 (HTTP://ASIANINAMERICAMAG.COM/2012/10/FILIPINO-LUMPIA-SHANGHAI-EGG-ROLLS-WITH-GROUND-PORK-AND-PINEAPPLE-SWEET-SOUR-SAUCE/)IN: APPETIZERS (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/APPETIZERS-2/), APPETIZERS AND SIDES (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/APPETIZERS-AND-SIDES/), BEEF(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/BEEF/), COOKING (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/COOKING/), DINNER(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/DINNER/), DINNER (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/DINNER-2/), FEATURED(HTTP://ASIANINAMERICAMAG.COM/CATEGORY/FEATURED/), LUNCH (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/LUNCH/), PORK (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/PORK-2/),SIDES (HTTP://ASIANINAMERICAMAG.COM/CATEGORY/SIDES/)

COMMENTS (5) (HTTP://ASIANINAMERICAMAG.COM/2012/10/FILIPINO-LUMPIA-SHANGHAI-EGG-ROLLS-WITH-GROUND-PORK-AND-PINEAPPLE-SWEET-SOUR-SAUCE/#COMMENTS)

black pepper powder (http://asianinamericamag.com/tag/black-pepper-powder/) - 1 teaspoon

sesame oil (http://asianinamericamag.com/tag/sesame-oil/) - 2 drops or 1/8 teaspoon

onion (http://asianinamericamag.com/tag/onion/) - 1/3 cup, minced, for sweet sour sauce

fresh ginger (http://asianinamericamag.com/tag/fresh-ginger/) - 1 Tablespoon, minced, for sauce

rice vinegar (http://asianinamericamag.com/tag/rice-vinegar/) - 1/2 cup

pineapple juice (http://asianinamericamag.com/tag/pineapple-juice/) - 1/2 cup

birdseye chile (http://asianinamericamag.com/tag/birdseye-chile/) - 1 piece, minced

sugar (http://asianinamericamag.com/tag/sugar/) - 1/4 cup

salt (http://asianinamericamag.com/tag/salt/) - 1/2 teaspoon

cornstarch (http://asianinamericamag.com/tag/cornstarch/) - 2 Tablespoons

water (http://asianinamericamag.com/tag/water/) - 4 Tablespoons, for the cornstarch mixture

egg (http://asianinamericamag.com/tag/egg/) - 1 whole, beaten, combined with 1-2 Tablespoons water, for eggwash

boiled jasmine white rice (http://asianinamericamag.com/tag/boiled-jasmine-white-rice/) - for serving

vegetable or corn oil (http://asianinamericamag.com/tag/vegetable-or-corn-oil/) - 2 to 3 cups, use 1/2 cup at atime for deep frying

Instructions:

Prepare the filling by combining in a large bowl the ingredients : ground pork, scallions, garlic, carrots, soy sauce, eggs, flour, rice wine, salt, pepper, sesame oil. Blend andincorporate the 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 thats too hot. Ive found thewrappers melted and got pudgy,were difficult to separate from the rest, when left too long at room temperature.

Place one egg roll 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 theegg 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 theedges with egg wash.

Make several 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. Thismakes it easier for you to thaw the egg rolls during weeknights for quick meals. For eg., 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.

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 hotenough, 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 10-inch skillet. Do not overcrowd the egg rolls or they will not be crisp. For this quantity in a skillet, it willtake 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 also will maintain the crispness in the egg rolls. Cut the 8 inch egg rolls inhalf with a sharp pair of kitchen scissors, for tinier servings.

Continue to deep fry the next batch of egg rolls. If needed, add a little more cooking oil, for a total of cup at a time. Maintain the correct high heat of the cooking oil to getthe desired crispness from the egg rolls.

To cook the Pineapple Sweet Sour Sauce : Combine the ingredients in a medium saucepan onion, fresh ginger, rice vinegar, pineapple juice, birdseye chile, sugar, salt. Bringto a simmer in the saucepan for about 5 minutes. Separately stir the cornstarch dissolved in water till there are no lumps. Slowly add this cornstarch-water mixture to thepineapple-vinegar sauce simmering. Simmer until the sauce coats the back of the spoon, in about 5 minutes. Turn off heat. Serve with the freshly pan fried Lumpia Shanghai. Cooking tip: this sauce can be made ahead and refrigerated. Make sure it is room temperature or reheated before serving.

COOKS COMMENTS: Some Filipino lumpia recipes use a combination of ground pork and beef. The Asian ingredients used in this recipe like the egg roll or lumpiawrappers, soy sauce, rice wine, rice vinegar, sesame oil, jasmine rice are available in Asian markets or large supermarkets. If frozen, uncooked Lumpia Shanghai will last uptoa month, kept in plastic ziploc bags.

Acknowledgements: Pineapple-Sweet Sour Sauce recipe adapted from Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. My Lumpia Shanghai recipe isadapted from several sources and my moms old recipes. *Thanks to The Asian Grandmothers Cookbook by Patricia Tanumihardja and to The Philippine Cookbook byReynaldo Alejandro. Reference for Chinese influences in Filipino cooking from Pinoy Umami, The Heart of Philippine Cuisine" book concept by Nonna Nanagas.

pepper-beef-with-chinese-egg-noodles-baby-corn-quail-eggs-mushrooms-wok-wednesday/)

How to make Lumpia Shanghai _ Egg Rolls with Ground Pork and Sweet Sour Sauce.pdf

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