Best Shanghai Pork And Shrimp Spring Rolls Recipes

SHANGHAI PORK AND SHRIMP SPRING ROLLS

Steps:

• Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
• In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
• In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
• Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
• Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
• In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
• Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
• Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
• Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
• Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.

LUMPIA SHANGHAI RECIPE (FILIPINO FRIED SPRING ROLLS)

Steps:

• Combine all seasoning ingredients in a bowl. Stir until sugar and salt is dissolved.
• In a large bowl, combine shrimp, pork, egg, garlic, onion, garlic, egg, Chinese celery, and carrots. Pour seasoning and mix all together by hand until well combined. Fry 1 tbsp of the mixture in hot oil. Taste and adjust salt/pepper accordingly.
• Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with an egg wash or water (see video). Repeat 50 times!
• Heat oil in a deep skillet or fryer. Fry 1 piece of lumpia to test out temperature. If it browns too quickly, lower heat to medium. If it doesn't sizzle then it's not hot enough. Fry the spring rolls in batches (DO NOT OVERCROWD) turning once or twice until golden brown and crispy.
• Transfer to a cooling rack to keep it crispy. Eat it on its own or serve with sweet chili sauce!

BEST LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Mix everything in a bowl.
• Put in the center of lumpia wrapper and roll like a log.
• Deep fry.

ASIAN PORK AND SHRIMP SPRING ROLLS

Steps:

• Finely chop the fresh shrimp.
• In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
• Cover and chill for a minimum of 4 hours to blend the flavors before using.
• Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
• Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
• Lightly brush remaining corner with beaten egg.
• Tightly roll filled end toward remaining corner, then gently press to seal.
• Pour about 2-inches of oil in a skillet and heat to 350 degrees.
• Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
• Drain on a brown paper bag or paper towels.
• DELICIOUS!

SHANGHAI SPRING ROLLS (OR EGG ROLLS)

Steps:

• Use the highest flame for the stir frying process.
• Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
• Follow with shrimp.
• Remove to a sieve.
• Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
• Stir in sauce.
• When it boils, thicken it with the binder.
• Stir cooked meats back in, followed by sesame oil.
• Set aside to drain and cool.
• Assemble in skins using beaten egg to seal.
• Deep fry at about 325°F until half cooked.
• (Can be frozen at this point. Defrost before continuing).
• When ready to serve, deep fry at 375 until golden brown and crisp.
• Blot well on paper towels.