Bast Lumpia Shanghai

 Tall piles of tiny, crispy lumpia Shanghai are served with party staples like pancit at Filipino events. I frequently bring a big tray of lumpia to neighborhood potlucks, and the crisp allure of the little egg rolls has helped me make a lot of friends.

Ingredients:

For the lumpia

1. 30 to 40 egg roll wrappers (about 8 inches wide), thawed at room temperature
2. 1 pound ground pork
3. 1/2 pound fresh shrimp, heads and tails removed, chopped
4. 2 green onions, thinly sliced, white and green parts separated
5. 1 medium white or yellow onion, finely chopped
6. 1 cup finely chopped carrots
7. 1 large egg
8. 1 tablespoon all-purpose flour
9. 2 tablespoons soy sauce
10. 1 tablespoon rice wine
11. 1/2 teaspoon toasted sesame oil
12. 1/2 teaspoon salt
13. 1/4 teaspoon ground black pepper
14. 3 cups vegetable oil

For the egg wash

1. 1 large egg
2. 1/4 cup water
3. For serving
4. 
   
5. Sweet-sour sauce (like Mae Ploy brand)
6. Steamed rice, optional

Instructions:

Setp:N0:01

Get the wrappers ready:
Place the egg roll wrappers in the refrigerator to thaw. Once the pieces are gently apart, prepare a big, dry area for wrapping. To prevent them from drying out, cover with a dry kitchen towel.

Setp:N0:02

Get the filler ready:
The filling components should be combined in a big mixing bowl with the pork, chopped shrimp, chopped onion, chopped carrot, egg, flour, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Don't forget to set aside the green sections of the onions. Using clean hands, thoroughly mix to blend.

Setp:N0:03

To start building the lumpia, beat the egg and water together in a small bowl to make the egg wash. One wrapper should be placed on a dry surface. If you're using a square-shaped wrapper, hold it diamond-style, with the corner facing you.


Spread a thin, about 6-inch-long line in the center of the wrapper with a heaping tablespoon of the ground pork mixture spread horizontally.

Brush the wrapper's four sides with egg wash using a pastry brush.

 Setp:N0:04

Fold the lumpia: To create a triangle or half-moon shape, fold the wrapper over the filling. Tighten the corners.

To make it resemble an envelope, fold and tuck in each side on the left and right. To seal the edges, brush egg wash on as needed.

Tightly roll the wrapper away from you, making it long and thin. Use egg wash to seal the edges. The lumpia should have a diameter of one inch and a length of four to five inches. When deep-frying, keep the rolled lumpia thin so that the filling cooks through and the lumpia stays crisp.
Continue with the remaining wrappers and filling.

  Setp:N0:05

Freeze: Before deep-frying, place the wrapped lumpia on a baking sheet or in sealed plastic containers and freeze for at least one hour or up to one day. The egg rolls stay manageable and hard in the freezer, preventing them from toppling over in the skillet.

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To prepare for deep-frying, remove the frozen lumpia from the freezer and leave it for around 10 minutes. This will allow the lumpia to defrost somewhat, allowing you to separate any stuck parts. Deep-frying them slightly frozen is acceptable. Thawing in the microwave will cause the lumpia to clump together.

Place paper towels on a sizable dish or tray and set it aside. 

Setp:N0:07

Fry the lumpia: Carefully slip each lumpia into the oil, one at a time, using a pair of long tongs.
Make sure there is adequate space for the lumpia to move about while you deep fry a batch of six long lumpia (or twelve or more sliced lumpia). You need to submerge the lumpia in oil. Using tongs, rotate the lumpia pieces and fry for an additional five to six minutes on each side, or until they are equally golden brown and the pork inside is cooked through.

  If necessary, defend yourself from any oil that may spill out of the skillet by using a splatter shield.

Using the tongs or a slotted spoon, remove the lumpia. To drain extra grease, place them on the platter covered with paper towels.
Proceed with the leftover lumpia.

 Setp:N0:08

Serve: Lumpia is best served fresh out of the deep fryer, still crunchy and warm. Serve with steamed rice and sweet-sour sauce on the side for dipping, if you'd like. Add chopped green scallions to the sauce and lumpia plate as garnish.

Place constructed and raw lumpia in the freezer. For up to a month, store them in airtight plastic containers or freezer bags that can be sealed.

If cooked lumpia is refrigerated overnight, it will get soggy. Reheat for three to four minutes at 350°F in an oven, air fryer, or toaster oven.

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