SHANGHAI ROLL RECIPE RECIPES
SHANGHAI SPRING ROLLS (OR EGG ROLLS) RECIPE - FOOD.COM
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!
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 12-14 pieces
Number Of Ingredients 15
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.
Nutrition Facts : Calories 113.6, FatContent 4.6, SaturatedFatContent 1.2, CholesterolContent 51.6, SodiumContent 454.2, CarbohydrateContent 5.9, FiberContent 1.3, SugarContent 2.5, ProteinContent 11.6
SHANGHAI ROLLS (LUMPIANG SHANGHAI) - RECIPE PETITCHEF
Recipe Starter Shanghai rolls (lumpiang shanghai) - Recipe Petitchef
Provided by Marelie
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 24
Steps:
- In a bowl put ground beef and ground pork,mix them together then add the following ingredients:light soy sauce,salt,rice wine.sugar,ground white pepper and cornstarch. Mix them well and add the second batch of ingredients:carrot,turnip,celery,onion,garlic and egg. Again mix well and make sure its well combined.Set aside in the fridge for 30 minutes. Then proceed to make rolls.Cut each roll into the size you prefer and fry them (by batches) in hot oil.Serve with dipping sauce. How to make the sauce: In a saucepan combine all the ingredients. Once it boils,turn the heat to simmering mode. Keep on stirring and cook according to your desired consistency.
More about "shanghai roll recipe recipes"
LUMPIA (SHANGHAI VERSION) RECIPE | ALLRECIPES
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 261.5 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 261.5 calories per serving
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
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SHANGHAI ROLLS (LUMPIANG SHANGHAI) - RECIPE PETITCHEF
Recipe Starter Shanghai rolls (lumpiang shanghai) - Recipe Petitchef
From en.petitchef.com
Reviews 4.5
Total Time 1 hours 5 minutes
Cuisine en
From en.petitchef.com
Reviews 4.5
Total Time 1 hours 5 minutes
Cuisine en
- In a bowl put ground beef and ground pork,mix them together then add the following ingredients:light soy sauce,salt,rice wine.sugar,ground white pepper and cornstarch. Mix them well and add the second batch of ingredients:carrot,turnip,celery,onion,garlic and egg. Again mix well and make sure its well combined.Set aside in the fridge for 30 minutes. Then proceed to make rolls.Cut each roll into the size you prefer and fry them (by batches) in hot oil.Serve with dipping sauce. How to make the sauce: In a saucepan combine all the ingredients. Once it boils,turn the heat to simmering mode. Keep on stirring and cook according to your desired consistency.
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SHANGHAI SPRING ROLLS WITH SWEET CHILI SAUCE RECIPE ...
These Asian-inspired spring rolls make great appetizers, and they are sure to impress guests at your next party. Serve with homemade chili sauce over a bed of fresh lettuce.
From myrecipes.com
Reviews 4.5
From myrecipes.com
Reviews 4.5
- Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
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SHANGHAI-STYLE SPRING ROLLS: A FAMILY RECIPE - THE WOKS OF ...
Aug 16, 2013 · Instructions Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms. Over medium heat, add 4 tablespoons of oil to your wok. Brown the pork. Then add the mushrooms and cook for another... Uncover the lid and add the cornstarch slurry. ...
From thewoksoflife.com
From thewoksoflife.com
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SHANGHAI SPRING ROLLS RECIPE | CDKITCHEN.COM
Steam above boiling water for 5 minutes then transfer rolls back to baking sheet. Repeat process until all have been steamed. Preheat oven to 400 degrees F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes. Spring rolls should be turned several times during baking to brown evenly.
From cdkitchen.com
From cdkitchen.com
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LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - KAWALING PINOY
From kawalingpinoy.com
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LUMPIANG SHANGHAI - FILIPINO SPRING ROLLS (LUMPIA ...
From kitchenconfidante.com
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TRADITIONAL EGG ROLL (LUMPIANG SHANGHAI)
Dec 30, 2016 · So, without further ado, here’s the recipe for the Traditional Egg Roll (Lumpiang Shanghai). In a bowl, combine ground pork, carrots, and onion. Season with salt, ground black pepper, oyster sauce, and sesame.
From thehandyfoodie.com
From thehandyfoodie.com
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SHANGHAI SPRING ROLLS RECIPE | CDKITCHEN.COM
Steam above boiling water for 5 minutes then transfer rolls back to baking sheet. Repeat process until all have been steamed. Preheat oven to 400 degrees F. Place spring rolls on a baking sheet lightly sprayed with cooking spray and bake until lightly browned, 15 to 20 minutes.
From cdkitchen.com
From cdkitchen.com
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SHANGHAI BREAKFAST RICE ROLLS (CI FAN ??) - THE WOKS OF LIFE
Dec 08, 2016 · Shanghai Breakfast Rice Rolls (Ci Fan ??): Recipe Instructions. In your rice cooker, add the short grain white rice, the sweet rice (also known as sticky rice), and water. (See our Chinese Rice, Grains and Flours page for more details on different rice types). I cook the rice per my rice cooker’s sweet rice setting.
From thewoksoflife.com
From thewoksoflife.com
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LUMPIA SHANGHAI (FILIPINO SPRING ROLLS) - RECIPE - FINECOOKING
Preparation. Beat one of the eggs in a small bowl and set aside. Beat the remaining two eggs in a large bowl. Add the ground pork, carrot, onion, garlic, milk, soy sauce, fish sauce, and 1/8 tsp. pepper; using your hands or a silicone spatula, mix gently and thoroughly. To taste for seasoning, cook a small patty of the pork mixture in a small ...
From finecooking.com
From finecooking.com
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TRADITIONAL EGG ROLL (LUMPIANG SHANGHAI)
Dec 30, 2016 · The main difference is the crunch. Yes, the shanghai egg roll is crunchier than the regular one. According to my mother-in-law, who is really good with making this kind of egg roll, the wrapper used for for the shanghai egg rolls (lumpiang shanghai) tends to absorb less oil while getting cooked. Another difference is the main ingredient.
From thehandyfoodie.com
From thehandyfoodie.com
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LUMPIA SHANGHAI RECIPE (CRISPY FILIPINO SPRING ROLLS ...
Aug 02, 2021 · Lumpia Shanghai Recipe (Crispy Filipino Spring Rolls) Huy Vu Updated 8/2/21 Jump to Recipe Hot and crispy fried spring rolls filled with seasoned ground pork and dipped into a sweet and sour sauce–lumpiang Shanghai, or lumpia, is my go-to snack at any Filipino party (or a boodle fight ) and it never disappoints.
From hungryhuy.com
From hungryhuy.com
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LUMPIANG SHANGHAI (SPRING ROLL) - PINOYCOOKINGRECIPES
Lumpiang Shanghai (Spring Roll) Combine all ingredients together except the wrapper. Blend well. Wrap the meat using the spring roll / lumpia wrapper. Spoon about 2 tbsp of filling near one corner of each wrapper. Fold the sides and tuck both ends and roll. Brush ends with water and seal. Deep fry until all sides are golden brown.
From pinoycookingrecipes.com
From pinoycookingrecipes.com
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LUMPIANG SHANGHAI RECIPE (FILIPINO SPRING ROLLS ...
Lumpiang Shanghai Recipe Preparation Filipino spring rolls and sweet and sour dip. The Pinoy Version of spring roll typically consists of different kinds of vegetables, minced meat, and seasoning. Some put tofu and sweet potato in their lumpiang shanghai recipe but if there’s one thing that makes it special, it’s the wrapper.
From pilipinasrecipes.com
From pilipinasrecipes.com
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LUMPIANG SHANGHAI RECIPE | PANLASANG PINOY RECIPES™
Oct 31, 2016 · Filipinos are 100% in love with spring rolls. If it’s wrapped around a spring roll wrapper, then just shut up and take my money, I want it! Yep, all Filipinos love lumpia whether it’s Turon, Cheese Sticks, Dynamite, Lumpiang Gulay, Lumpiang Ubod, and most especially, Lumpiang Shanghai, it doesn’t matter, it’ll surely be the first dish on the menu to be sold out!
From panlasangpinoyrecipes.com
From panlasangpinoyrecipes.com
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LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS) - FOXY FOLKSY
May 01, 2020 · Heat oil in a deep fryer or deep pan over medium heat. Deep fry on medium heat for 5-7 minutes or until golden brown. Drain oil from the spring rolls by placing them on a plate lined with paper towels. This recipe makes about 35 pieces of Lumpiang Shanghai which is probably good for 4-5 people if to be served with rice.
From foxyfolksy.com
From foxyfolksy.com
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LUMPIANG SHANGHAI RECIPE: HOW TO MAKE LUMPIANG SHANGHAI
Mar 05, 2010 · Lumpiang Shanghai is the perfect dish for any occasion, so this basic lumpia recipe is all you really need to make a delicious fried spring roll recipe.. What more do you need to add to an already delicious lumpiang shanghai recipe?. It has pork, shrimp, celery, and carrots, and even singkamas to ensure that every bite is a delicious and crunchy one. . You can even add cabbage, togue, or even ...
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From yummy.ph
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VEGAN LUMPIANG SHANGHAI (FILIPINO FRIED SPRING ROLLS ...
Jul 08, 2019 · LUMPIANG SHANGHAI RECIPE TIPS/NOTES. These are best when fried to create a golden brown and super crisp exterior but you can also bake them by brushing the rolls with some oil before leaving them in the oven for 40 minutes at 400F, flipping halfway through.
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From thefoodietakesflight.com
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BEEF SHANGHAI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Shanghai Beef Recipe - Food.com great www.food.com. Brown beef in hot oil in a skillet for about 5 minutes. Add water chestnuts, capsicum, scallions, salt and pepper. Cook 2 minutes longer. Mix broth, water, soy sauce and cornstarch; stir into beef mixture. Cook and stir until mixture thickens and comes to a full boil. Stir in rice.
From therecipes.info
From therecipes.info
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