Ingredients
-
-
1/2
-
1/2
-
2
-
1 1/4
-
1/8
-
2 - 3
-
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
Directions
Vegetarian Lumpiang Shanghai (Similar to an Egg Roll),The recipe for the fresh lumpia wrapper I got from a Filipino friend of mine and the recipe for the filling I got from a Filipino vegetarian cookbook called “Cooking Smart” by Blecenda Miranda-Varona and David Arsulo Varona. used the Recipe #295447 by Chef #803511 to go with it.,. These were good and easy to make. I think my pan was too big and I made them a little too thick but they fried up well enough. I bet a deep fryer would be better.
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Steps
|
1
Done
|
Lumpia Wrapper: |
|
2
Done
|
in a Bowl, Whisk Together Eggs, Water, Cornstarch, Flour, and Salt Until Smooth. Strain Batter. |
|
3
Done
|
Place a Non-Stick 8-Inch Omlet Pan Over Medium Heat Until Hot and Brush With a Little Oil. Pour 1/4 Cup Batter Into the Pan So the Batter Covers the Entire Surface. |
|
4
Done
|
Cook Until the Edge of the Wrapper Is Lightly Browned and the Surface Looks Dry; About 45 Seconds. Loosen Edge With Spatula, Turn Wrapper, and Cook 10 Seconds Longer. Turn Wrapper Out of the Pan and Onto a Plate. |
|
5
Done
|
Repeat to Use All of the Batter. |
|
6
Done
|
Filling: |
|
7
Done
|
Saute Garlic and Onion in 1 Tbsp Oil For About a Minutes. |
|
8
Done
|
Add All Ingredients Except the Lumpia Wrappers and the Oil For Frying. Cook For About 2 More Minutes. |
|
9
Done
|
Spoon Some of the Filling Mixture Onto a Wrapper and Roll Folding Over and Tucking the Side in Like You Would a Spring Roll or Egg Roll. |
|
10
Done
|
Heat Oil For Frying in a Pan and Fry the Lumpia and Filling Until Golden Brown. |
|
11
Done
|
Serve Immediately With Sweet and Sour Sauce or Fresh Calamansi (small Round Fruit in the Philippines That Tastes Like Limes but With a Slightly Sweeter Taste). |
