Lumpia Shanghai (Filipino Spring rolls)
Recipe and photo by Lynne CalamiaMy Mom told me to make these with pork and shrimp. I do what I'm told and I'll never make them any other way. I've amped up the texture of the filling by sneaking in some water chestnuts for added crunch. Questions about spring roll wrappers? Visit our Filipino Pantry list.
- Time: 120 min
- Servings: 40
Source: Alton Brown
Ingredients
- pound ground pork
- pound peeled and deveined shrimp, finely chopped
- small yellow onion, finely chopped
- garlic, minced
- inch piece ginger, peeled and minced
- small carrots, peeled and grated on large holes of box grater
- stalks Chinese celery with leaves, finely chopped
- ounce canned water chestnuts, drained and minced
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- tablespoons soy sauce
- tablespoons fish sauce
- egg
- x6-inch spring roll wrappers
- a small bowl of water, to moisten fingers
- vegetable oil, for frying
- cane vinegar
- large clove garlic, finely minced
- whole Thai bird chili, finely minced