Shanghai Spring Rolls Or Egg Rolls Recipes

SHANGHAI SPRING ROLLS (OR EGG ROLLS)

Shanghai Spring Rolls (Or Egg Rolls) image

When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!

Provided by tgobbi

Categories Chinese

Time 1h30m

Yield 12-14 pieces

Number Of Ingredients 15

Ingredients

1/4 lb raw pork, shredded
1 raw chicken breast half, shredded
1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
1/2 head cabbage, shredded
8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
3 scallions, shredded
1/3 cup chicken stock
1/2 tablespoon salt (to taste)
3 tablespoons dry sherry
1 tablespoon sugar
vegetable oil, to stir fry and deep fry
cornstarch, mixed with water to use as binder
1 tablespoon sesame oil
beaten egg
egg roll wraps or egg roll wrap

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.

VEGETARIAN LUMPIANG SHANGHAI (SIMILAR TO AN EGG ROLL)

Vegetarian Lumpiang Shanghai (Similar to an Egg Roll) image

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. I used the Recipe #295447 by Chef #803511 to go with it.

Provided by Enjolinfam

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs
1 1/4 cups water
1/8 teaspoon salt
2 -3 tablespoons canola oil
1 lb veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
1 onion, finely chopped
1 head garlic, chopped
1 tablespoon canola oil
1/2 carrot, finely chopped
1 bell pepper, finely chopped
1 teaspoon cream of mushroom soup, powder
1/4 cup cilantro (The recipe actually calls for 1/2 cup kinchay which looks exactly like cilantro, you really can't te)
salt, to taste
canola oil, for frying

Steps:

Lumpia Wrapper:.
In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
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.
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.
Repeat to use all of the batter.
Filling:.
Saute garlic and onion in 1 Tbsp oil for about a minutes.
Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
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.
Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
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).

Nutrition Facts : Calories 329.9, Fat 13.4, SaturatedFat 1.6, Cholesterol 70.5, Sodium 502.3, Carbohydrate 34.6, Fiber 4.8, Sugar 2.9, Protein 17.8

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