LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
Steps:
- Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
- Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 g
TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrots, chopped scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, raw shrimp, ground pork, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Then, fold in the chopped shrimp and ground pork until just incorporated.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram
PORK AND SHRIMP EGG ROLLS
My entire family loves these egg rolls. I have no idea where this particular recipe came from. Perhaps I "stole" it from someone, perhaps I got it out of a recipe book or magazine, or maybe I got it off the Internet back in its infancy. Somehow, I have a feeling that it may be bits and pieces of all these sources. In any case, this is the recipe I have made for many years and I am sticking to it! I truly hope you enjoy it because these eggs rolls are awesome.
Provided by Fabio
Categories Pork
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- - Heat the olive oil in a very large frying pan* and drop the pork cubes into it. Add 2 tablespoons of Teriyaki sauce, a pinch or two of salt and cook until well browned.
- - Add the shredded cabbage, bean sprouts, onions, garlic and carrots. Stir thoroughly and then add the remaining 2 tablespoons of virgin olive oil over the top. Stir thoroughly again. Other cooks like to mix the meat with the raw veggies and let the final frying cook the vegetables. However, I like to cook them a little first to get rid of some of the moisture (especially in the cabbage and sprouts). I have found that, if I get rid of some of the moisture first, the veggies will not shrink as much inside the wrapper later during frying and gives me a much firmer roll without large, empty pockets of air.
- - Sprinkle the Kosher salt, ginger and black pepper over the top. Add the soy sauce and stir until everything is evenly distributed.
- - Stir the mixture well several times until the cabbage becomes somewhat soft.
- - When the mixture has reached the desired consistency, turn off the heat and add the shrimp. Stir well and allow mixture to rest for about 10 minutes.
- - Have a small bowl of water ready. Take an egg roll wrapper out of the package; lay it flat so that one of the corners is pointing at your belly. Dip your fingers into the bowl of water and run them along all four edges of the wrapper so that they are all nice and moist.
- - Place (approximately) 2 to 3 tablespoons of the filling in the middle of the wrapper so that it forms an elongated hill that comes to about 1 inch from the left and right sides. Fold the bottom corner (the one near your belly) over the mixture and press the corner lightly into the middle of the wrapper. Fold the left and right corners of the rolled wrapper so they end up pointing at each other on top of the folded wrapper. Using slight pressure from your fingers, "roll" the wrapped mixture towards the top until you end up with your roll. Keep it as tight as possible as you roll but not too much or you may break the wrapper and it will be a mess when you fry it. (Holy Mung Beans, Batman! I hope that makes sense!).
- - FOR FRYING: I use vegetable shortening or canola oil, whichever I have on hand at the time. I also use my deep fryer but, in a pinch, I have used a deep frying pan with enough frying oil in it to completely cover the egg rolls. I have also heard that peanut oil does a great job but I am a cheapskate and don't want to spend the extra bucks.
- - Fry on medium-high heat. I have found that anything lower makes the wrappers a little soft and chewy and I like mine nice and crispy.
- - Now, you will find that egg rolls can be temperamental and some will follow basic orders but some won't. As you fry a batch, you will find that some of your egg rolls have turned over by themselves and some have not. You will also find that some will stay in the position once you turn them but some will absolutely refuse to turn; it seems that no matter how many times you turn them, they will turn back leaving the whitish, uncooked belly exposed. For those rebels, you may need to turn them and hold them under the oil with your utensil until they stay turned.
- - Fry until golden brown and "bumpy". Place on top of a cookie sheet covered with a thick layer of paper towels and let them "drain" for 10 minutes or so. Serve and enjoy!
- *I use my big Paella pan (see picture) which requires three burners to use. Otherwise, you may need to cook the filling in a couple of batches if your frying pan is not big enough. At times, your frying pan may not appear to be big enough but, after the cabbage and bean sprouts cook for a few minutes, the mixture will shrink so you may be able to keep adding the fresh veggies slowly and cook it all in one batch.).
- HINT: When filling the egg rolls, I place my frying pan (or Paella pan) on a flat counter. Then, I place a piece of board about 1.5 inches thick under one side of the pan. This puts the pan on a slight angle which allows the juices and sauce to drain to the lower end. I then start using the filling from the higher side with a slotted spoon. This method allows me to use dryer filling without the sloppiness of wet cabbage.
BEST PORK AND/OR SHRIMP EGG ROLLS
From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)
Provided by 2Bleu
Categories Pork
Time 30m
Yield 12 egg rolls, 12 serving(s)
Number Of Ingredients 20
Steps:
- In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
- Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
- Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
- Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.
ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS
Provided by Food Network
Time 45m
Number Of Ingredients 17
Steps:
- In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
- Recommended Wine: 1991 Domaine Carneros Brut
SHRIMP AND PORK EGG ROLLS
This is one of my oldest recipes. I have also made it with duck instead of pork. Both turn out wonderfully. The secret is to finely chop all of the vegetables so that you get a bite of everything in every bite. The egg rolls can be fried, but they are also good steamed. I usually freeze about half, and they generally freeze well.
Provided by rebecca_wigginshotm
Categories Lunch/Snacks
Time 1h45m
Yield 36 serving(s)
Number Of Ingredients 20
Steps:
- Using a meat grinder, grind the shrimp and pork together and set aside. Soak the mushrooms and tree ear in hot water for ten minutes then chop finely.
- Cooking the meat mixture: Heat a wok or large frying pan over high heat until very hot. Add the pork and cook for about two minutes until it is no longer pink. Add the shrimp and cook for another two minutes until it is pink. Add the scallions, soy sauce and black pepper. Cook until the liquid has evaporated. Strain the excess fat off the meat and then spread on a large plate or cookie sheet to cool.
- Cooking the vegetables: With the same wok, heat the two tablespoons of canola oil over high heat. Add the ginger, water chestnuts, bamoo shoots and mushrooms and cook for two minutes. Add the celery and carrots and cook for another minute. Add the cabbage and bean sprouts and cook until the cabbage starts to wilt. Remove from heat and strain any excess liquid off the vegetable mixture and spread over the meat mixture. Drizzle sesame oil over the mixture. Cool.
- Prepare your work area: Once the mixture has cooled down, mix the two mixtures together. Beat an egg and place in a bowl on a large work surface next to the egg roll wrappers. Place a sheet of waxed paper on a cookie sheet and dust with corn starch.
- To fill the egg rolls: Take one wrapper and place it in front of you forming a diamond shape. Brush the top two edges of the wrapper with egg. Spread a small handful of the filling just below the middle of the wrapper. Pull the bottom of the wrapper up over the filling and tuck it around the filling. brush the two ends of the wrapper on either side of the filling with more egg. Bring each side up over the top the filled portion. Roll up, tucking the wrapper up to form a tight roll.
- Cooking the rolls: If you are going to fry the rolls, heat a few inches of oil in a heavy pot or dutch oven to 375 degrees. Drop about 4-6 rolls at a time in the oil and cook till golden brown on both sides. If steaming the rolls, steam in a steamer lined with lettuce leaves to prevent steaming for about 5 minutes.
Nutrition Facts : Calories 163.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 44.1, Sodium 343.3, Carbohydrate 22.8, Fiber 1.4, Sugar 1.1, Protein 10.4
PORK AND SHRIMP EGG ROLLS
Wanted eggrolls for dinner and threw this together at the last minute. My children thought they were great and they are light without having too much cabbage in them.
Provided by mpdmom
Categories Asian
Time 1h10m
Yield 30 eggrolls, 30 serving(s)
Number Of Ingredients 11
Steps:
- Brown pork.
- mix with next 4 ingredients.
- in separate bowl mix chicken broth, soy sauce, sesame oil, ginger and pepper.
- pour over pork mixture and mix well.
- put appproximately 1/4 cup on each egg roll wrapper and roll.
- these can either be fryed or brush lightly with oil and bake in oven till brown and crisply.
Nutrition Facts : Calories 156.7, Fat 4.1, SaturatedFat 1.2, Cholesterol 32.3, Sodium 333.6, Carbohydrate 19.6, Fiber 1, Sugar 0.5, Protein 9.6
PORK 'N' SHRIMP SPRING ROLLS
Give your appetizer table an Asian accent with these crisp spring rolls. The recipe makes a big batch, so guests can enjoy seconds!-Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions. , In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.
Nutrition Facts :
PORK EGG ROLLS
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 egg rolls.
Number Of Ingredients 21
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.
VIETNAM STYLE PORK AND SHRIMP EGG ROLLS
Everyone loves these. Easy to make. This is half of what I usually make because I have to share with neighbors when I make them and co-workers. Best when served while hot ok when re-heated in microwave (not crispy) better when re-heated in the oven on a baking dish or foil. If you have a favorate veggie add it also. You can use chicken or ground beef. A friend of mine uses brats (she's German) bur t I prefer the pork and shrimp. A Vietnamese woman tought me this many years ago.
Provided by spoolbaby2
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put two bundles of bean thread in a bowl of hot water to soften. Clean and add all other ingredients in a large bowl. Drain bean thread and cut into 3-4 inch lengths. I just hold it above the bowl and cut with sissors. Mix well. place about 3 spoons in center of wrapper and fold over one side then both ends and roll. Use the liquid in the bottom of the mix to seal wrapper. Heat oil and fry turning until golden brown. Beacuse your dealing with raw pok do not make these much larger around than a quarter. I don't measure but this should be very close.
Nutrition Facts : Calories 1005.6, Fat 24.2, SaturatedFat 7.6, Cholesterol 260, Sodium 2238.6, Carbohydrate 140.3, Fiber 6.4, Sugar 3.4, Protein 53.9
PORK/SHRIMP EGG ROLLS
Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well.
Provided by ray.anderson
Categories One Dish Meal
Time 45m
Yield 16 egg rolls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
- Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
- Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
- Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
- Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.
Nutrition Facts : Calories 338.8, Fat 18.3, SaturatedFat 3.9, Cholesterol 192.1, Sodium 1638.5, Carbohydrate 9.1, Fiber 2.9, Sugar 5.2, Protein 33.7
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- Make the mustard: Mix the mustard powder with ¼ cup|60 ml water in a small bowl. Let sit for at least 30 minutes before using.
- Make the duck sauce: Mix all of the ingredients together in a small bowl, taking care to mash the plum to break it down slightly, and set aside until ready to use.
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