Pork Spring Rolls | Lumpiang Shanghai #filipinofood #springroll #recipe #food #shorts
Lumpiang Shanghai is Filipino-style spring rolls made of ground pork, chicken, or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed wrappers are rolled into thin cylindrical shapes, cut into bite-size lengths, and deep-fried to golden perfection.
So, when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the “Shanghai” which is a smaller and meatier one.
Lumpia are Filipino and Indonesian adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former Spanish colonial era. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.
Pork Spring Rolls | Lumpiang Shanghai #filipinofood #springroll #recipe #food #shorts
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How to Make Spring Roll (with Shrimp and Pork)
Please visit my website at theartofcooking.org for more detailed information regarding tools and ingredients.
Ingredients: 6 servings
Spring Roll Wrapper: 9
Pork: 350 g or 12.35 oz
Shrimp: 18 shrimps (70/90 ct or 60/70 ct)
Bean Sprouts: 225 g or 8 oz
Celery: 50 g or 1.76 oz
Nappa: 50 g or 1.76 oz
Carrots: 25 g or .88 oz
Bamboo Shoots:
Shiitake Mushrooms: 5 g or .17 oz (Dried)
Mushrooms: 50 g or 1.76 oz
Ginger: 1 tbsp (minced)
Garlic: 3-4 cloves (1 tbsp minced)
Snow Peas: 15 g or .53 oz
Seasoning for Vegetables:
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: 1/8 tsp
Fish Sauce: 2 tsp (
Rice Wine: 1 tbsp
Sesame Oil: 2 tsp
Seasoning for pork:
Salt: 1/2 tsp
White Pepper: 1/8 tsp (
Rice Wine: 2 tsp
Garlic Powder: 1/6 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Oil: 1 tsp
Paste:
Flour: 1 tbsp
Water: 2 tbsp
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Title: Magnetar
How to make Chinese Crispy Spring Rolls - 春卷 - Morgane Recipes
These Chinese crispy spring rolls are called 春卷 – chūnjuǎn – and also often 'Popiah'. They are easy to prepare. You can put the vegetables and meat of your choice. You can take cabbage, green peas, spinach, leeks and celery. For meat, you can use chicken, shrimp, pork or fish. I advise you to cook the filling before wrapping it, because the egg rolls wrappers become golden quickly when frying.
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Pork Egg Roll Recipe - Restaurant Style
In this video we should you how to make the classic pork egg roll you get at every Chinese restaurant. you can customize this recipe and really make it your own by add other vegetables or proteins. You can make these up and freeze them until you need them. they make a great side or an app.
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NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling
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Today we are making dan jiao [蛋饺]. It is a unique dumpling wrapped by egg. We don’t use any flour. This is gluten-free and It is so delicious. You try it once, you will fall in love with it.
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EGG FRYING PAN -
INGREDIENTS
Make the Filling
- 120 grams of spinach
- 2.5 liters of water to blanch the spinach
- 1/2 tsp of salt to blanch the spinach
- 250 grams of ground pork
- 2 tsp of oyster sauce
- 2 tsp of soy sauce
- 1/4 tsp of salt
- 1 tsp of grated garlic
- 1 tbsp of sesame oil
- Some white pepper to taste
- 1/2 cup of diced scallion
Make the Egg Wrappers
- 8 large size eggs
- 2 tsp of cornstarch
- 2 tsp of water
- 1/2 tsp of salt
INSTRUCTION
- Wash the spinach carefully. The end of the stem and root usually has lots of sand. Make sure you clean that.
- Bring a pot of water to a boil. Add 1/2 tsp of salt. Then blanch the spinach. The stem side goes in first. A few seconds later, drop the rest. Let it blanch for about 20 seconds and take them out.
- Get rid of the excess water. Spread it on the cutting board so it can cool down faster. Then finely dice them. Squeeze as much liquid as you can out of the spinach. Set it aside, we gonna make the filling.
- You will need 250 grams of ground pork. To that, add 2 tsp of soy sauce, 2 tsp of oyster sauce, 1/4 tsp of salt, 2 cloves of grated garlic, some white pepper to taste, and a drizzle of sesame oil. Mix everything first. Then stir the meat within one direction for a few minutes to develop the texture. When you see there are some thin strengths appearing, that means it is good. Now you can add the blanched spinach, and 1/4 cup of diced spring onion. Mix it well. You can make 30-35 egg dumplings with this recipe. I like to pre-divide the filling into small oval pieces. The amount is about 2 tsp for each piece. When you make egg wrappers, it is gonna be really fast and you won’t have enough time to shape the filling so it is better to do it now. Set it aside. Let’s move on to the egg.
- Crack 8 large size eggs in one bowl. Add 1/2 tsp of salt and some cornstarch water. Whisk the egg for few minutes until you can not lift up any obvious egg white.
- To make the egg wrappers, you need a non-stick egg frying pan. Add a little bit of oil. Shake the pan so the oil can spread out. Use medium-low heat. Then add the egg mixture. The amount depends on the size of the frying pan. My frying pan is 4.5 inches in diameter. I used a little bit less than 2 tbsp of the egg mixture. When you put the filling on, make sure there is still some liquid egg. Or else your dumpling won’t be able to seal completely. Carefully lift up one side of the wrapper. Fold it across. Pack it tight to seal it completely. Let it cook for 15 more seconds. Then flip to fry the other side for another 15 seconds. Keep doing the same thing to finish the rest.
- What you made here is a half done food product. You can not eat them like this. Because the pork is still raw. You need to cook it for furthermore. You can through some into a hot pot. Taste delicious that way. You can cook it with noodles. I love egg dumplings on top of noodle soup. Egg dumpling is freezer friendly. I freeze them on a plate and store them in a plastic bag. It will last for 2 months. Besides that, let me show you the simplest way to eat them. Just put them in a steamer, once the water is boiling, start counting the time. Steam them for 15 minutes. Serve it with your favorite dipping sauce.
HOMEMADE PORK EGG ROLLS | Chinese-American family recipe – crispy, golden, & perfect every time!
Every special gathering with my family always involves dim sum. At our house, dim sum spreads always include pork shumai, char siu pork, & some sort of stir fried noodles, but the star of the table is always the platter of Mom’s Pork Egg Rolls – they’re golden, crispy, & absolutely perfect!
In my opinion, 3 things set Mom's recipe apart from the rest. They're...
✔️ Seriously veggie-loaded! The pork filling is juicy & succulent, but it's also loaded with veggies like cabbage, carrots, & onions, which add different layers of aromatic flavor & texture that makes these egg rolls super satisfying & feel-good all at once.
✔️ Shallow-fried to perfection! Rather than deep frying, which can be messy & a little overwhelming, Mom shallow fries her egg rolls, which is quick & always yields perfectly golden & crispy results.
✔️ Perfect for dipping! A golden & crispy egg roll practically begs to be dipped in a tangy-sweet sauce, & Mom's homemade duck sauce is our absolute favorite. It's made with 3 pantry staple ingredients & has the perfect balance of flavor.
We’re thrilled special family recipe with you, & it’s our hope that you enjoy it just as much as we do at our house. ♡ Happy cooking!
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▶ Timestamps:
0:00 Intro
0:53 My family's at-home dim sum spread
1:25 Veggie-loaded pork egg roll filling
1:58 How to fold egg rolls
2:38 How to fry egg rolls (shallow fry method)
3:14 Serving suggestions (Mom's homemade duck sauce)
#eggroll #porkrecipe #chinesefood