Filipino Egg Rolls
Ingredients
1 cup shrimps,minced
1/2 cup onion, minced
1/2 cup carrots, minced
1/8 cup garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
1 tablespoon oyster sauce
1 tablespoon Fish Sauce
Lumpia Wrappers (I use 125 mmx125mm size)
2 tablespoons Olive oil for sauteeing
2 cups Vegetable Oil for frying
Preparation
1
In a pan, sauté garlic in olive oil until light brown.
2
Add onions. Saute until almost translucent.
3
4
Add carrots, oyster sauce and fish sauce. Mix well.
5
6
The lumpia wrappers are very tightly packed, so be careful when pulling them apart. Spoon 1 Tbsp mixture on the lower edge of the wrapper leaving 1 inch edge. Begin to fold egg roll like an envelope: first, fold over the lower 1 inch edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture.
7
Heat vegetable oil in a large, deep frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 5 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.
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About
Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. It is a party favorite and such a great appetizer.
Yield:
1 servings
Added:
Wednesday, February 23, 2011 - 10:21pm
Comments
June 19, 2011
Can't wait to try this recipe. I was an Air Force brat and we were stationed in the Philippines - I was in kindergarten. I remember eating lumpia there and loved it!
June 29, 2011
Hope you'll like it! :)