How to make
Lumpai Shangai
Can you say, “mmmmmm”
Ingredients
Vegetable oil for frying
Soy Sauce
2 cloves chopped garlic
Package of Bean Sprouts
Package of Chop Suey mix
1 egg white mixed w/ tsp water
Package or 2 of Egg Roll Wrapper
(depends how big or small you make them)
Chicken, pork, veggie patties…
whatever you want to fill them with!
The lumpia in this posting is made with
Chicken & Pork
for those Hungry boys
1. Cut meat/meat substitute into small 1/2 inch pieces.
2. Turn stove heat on medium high, put approx. 2 Tbl. of oil, brown meat, remove. I normally throw the meat in the fridge to cool down. Hot fillings make it impossible to roll a good lumpia.
3. Then fry suey mix & bean sprouts together. Takes about 5-6 minutes. I throw in the garlic and soy sauce (about 3Tbl) during this time.
4. remove from heat. I normally put a strainer inside a bigger bowl & put the chop suey mix in here to cool. Allowing the soy sauce/juice to seperate. Soggy fillings also make it hard to roll a good lumpia, as the wrapper will become soggy. Don’t want this to happen.
5. stir suey mix to let some of the steam escape, then throw in the freezer for a few minutes. me, 10 minutes to cool down.
6. Roll lumpia according to package directions. I tend to fill them heavily. It’s a trait I learned from my mother. : )
7. Seal the lumpia roll edges with the egg white/water mixture.
8. I lay them on a baking sheet covered with foil or parchment paper – wonderful stuff.
9. I use a small wok and fill it with about 2 inches of oil.
10. Heat on medium – high heat. I usually break a pinch of the wrapper off and throw it in the oil to test when its ready for frying. The wrapper will bubble & rise to the surface. Takes about 3-5 minutes for the oil to be really ready. If you do it too early, it will leave for a soggy lumpia roll. Not!
11.Carefully, put lumpia into hot oil. My small wok will hold 3 at a time. Fry about 3 minutes each side. You get an eye for when they are ready. Bubbly skin, brown. Looks really yummy. mmmmmm. hungry already.
12. Drain lumpia on wire rack with papertowel underneath. Let cool.
13. Put some Hoisin sauce in a bowl, dip and EAT! Yum!
