Easy lumpia recipes

 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

For serving

1. Sweet-sour sauce (like Mae Ploy brand)
2. Steamed rice, optional

Instructions:

Step:No: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.

Step:No: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.

Step:No: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. 

Step:No: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.

Step:No: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.

Step:No:06

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. 

more details for recipes:https://www.simplyrecipes.com/lumpia-shanghai-recipe-7552562