Lumpia Shangai (Crispy Spring Rolls)
Lumpia Shanghai is a type of lumpia which is typically filled with meat and fried. In addition to pork, I use carrots and bamboo shoots in my version.
Chef King Phojanakong is a native New Yorker who was born and raised in Manhattan. His early culinary influences began at home with the inspirational cooking of his Filipino mother and Thai father. Spending summers in the Philippines throughout high school furthered his interest in the culinary world and instilled the importance of community and culture. His experiences there introduced him to a celebratory, engaging style of dining, that has greatly shaped his own cooking.
Chef King Phojanakong runs Kuma Inn and Umi Nom in New York and Brooklyn.
- 1 package frozen spring roll wrappers
- 1 lb ground pork
- ½ cup carrots, diced
- ½ cup, bamboo shoots, diced
- 1 tbsp garlic, minced
- 1 oz milk
- 1 oz fish sauce
- 1 oz soy sauce
- 1 oz sesame oil
- 2 eggs
- salt & pepper to taste
- sweet chili sauce to garnish
- Prep spring roll wrappers.
- Combine all ingredients reserving one egg scrambled to seal spring rolls.
- Heat and lightly oil pan.
- Cook tasting portion of mix to check seasoning, adjust mix if necessary.
- Place mix evenly at bottom half of wrapper and roll. Seal with egg.
- Heat pan and add enough oil for shallow pan fry cook lumpia until crispy and meat cooked through
Serving Size: 2-4
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Preparation Time: 30 minutes