Lumpia Shanghai aka Filipino Egg Rolls

Who wants these homemade Lumpia Shanghai aka Filipino egg rolls delivered right to their doorstep!? I know I do! These little guys are the ultimate pinoy food.

Prep:
25
minutes
Cook:
15
minutes
TOtal:
40
minutes

Ingredients

  • 1 Lb. ground pork
  • 2 Stalks green onion, green and white parts finley chopped
  • 2 Carrot sticks, finely chopped
  • 1/2 Of a medium red onion, finely chopped
  • 1/2 Red bell pepper, finely chopped
  • 1/2 Cup fresh parsley, finely chopped
  • 1 TBSP sesame oil
  • 2 TBSP vegetable oil
  • 1/2 - 1 TSP Salt
  • 1/2 -1 TSP Black pepper
  • 1/2 - 1 TSP garlic powder
  • 3 Eggs (2 will be mixed in with the meat and 1 for egg wash)
  • 1 Package egg roll wrappers

Instructions

  1. Whisk 1 egg and set aside. This is to seal the edges of the egg roll.
  2. Prepare the filling. Finely chop: green onion, carrot sticks, red onion, red bell pepper and parsley.
  3. Place pork in a medium bowl. Add all ingredients (except the wrappers) and mix until combined.
  4. Take one egg roll wrapper and place it down with one of the edges facing towards the top, so it looks like a triangle top. Scoop 1 TBSP of meat mixture and place it about 1/4 of the way down. Place the top triangle flat over the meat and roll forward. Fold both side up and over and then roll again to close. Seal the edge with egg wash. Repeat the process until all of the meat and vegetable mixture is gone and egg rolls are wrapped.
  5. Deep fry egg rolls in vegetable oil until golden brown about 5-7 minutes. Place on a plate lined with a paper towel. Serve immediately with sweet chili or sweet and sour sauce on the side.
  6. ENJOY!