Vegetarian Lumpiang Shanghai Similar To An Egg Roll Recipes

VEGETARIAN LUMPIANG SHANGHAI (SIMILAR TO AN EGG ROLL)

Steps:

• Lumpia Wrapper:.
• In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
• Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
• Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
• Repeat to use all of the batter.
• Filling:.
• Saute garlic and onion in 1 Tbsp oil for about a minutes.
• Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
• Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.
• Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
• Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).

BEST LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Mix everything in a bowl.
• Put in the center of lumpia wrapper and roll like a log.
• Deep fry.

LUMPIA (SHANGHAI VERSION)

Steps:

• In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
• Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
• Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.