Egg Rolls- Lumpia (Shanghai)


  • 1 lb ground pork
  • 1 can water chestnuts, coarsely chopped
  • 1/4 cup finely chopped carrots
  • 1 clove garlic, minced
  • 1 egg, slightly beaten
  • 3 stalks green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • eggroll wrapper
  • oil for frying pan


  1. Combine ingredients.
  2. Put about 2 spoonfuls of filling on egg roll wrapper.  Spread and shape to one thin long horizontal strip from one end of wrapper to the other.  Roll once then tuck in.  Continue to roll.
  3. Brush last 1/2 in ch with egg-wash.
  4. Cut into thirds for appetizers before cooking.  Also can freeze and then cook.
  5. Fry on medium heat till golden brown.

Sweet and sour dipping sauce:

  • 3/4 cups water
  • 1 tablespoon cornstarch
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1/2 cup sugar
  • 1/4 cup seasoned rice vinegar
  1. Combine water, cornstarch, ketchup, soy sauce, sugar, and seasoned rice vinegar.
  2. Cook on medium heat until thickened.  About 4 minutes.  Stir frequently, especially last 2 minutes.

Source:  Neriza Oka

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