Filipino-style Eggrolls (Lumpiang Shanghai)

photo credit by (c) Tristan Sullivan

MALIGAYANG ARAW NG KALAYAAN, PILIPINAS! (Happy Independence Day, Philippines)

To celebrate Philippine Independence Day, I wanted to publish another one of my favorite Filipino dishes – Lumpiang Shanghai (or meat eggrolls). These miniature cigar-like eggrolls (that are always served as an appetizer or a snack at any Filipino party) are filled with ground meat and minced vegetables, then rolled in delicate egg wrappers and deep-fried. Like every Filipino who loves anything deep-fried, these are usually the crowd-pleasers because of their delicate crunch and meaty flavor.

However, it became quite a shock when I discovered that one tiny little eggroll contains approximately 50-75 calories – and the majority of those calories is from fat.  These definitely needed a make-over…and off to work I went…

I was able to adapt my mother’s traditional eggroll recipe (using the same ingredients, but in different amounts), but the biggest change was the oil – I only used 1 TABLESPOON of oil for the whole batch of 75 rolls – and it still gave them the same “fried” crunch without the layer of excess grease!

The secret to this phenomenon – I purchased a new gadget called an Air Fryer – it’s supposed to “fry” foods by creating that crispy consistency with the use of very little fat. I tried it with these babies, and they worked perfectly! My best friend (who loves anything fried and crispy) gave these his stamp of approval! The best part – each roll is only 15 calories each! (Shocking, right? hehe)

Although it takes a bit of work to make these eggrolls, the results are worth it – to have these beloved eggrolls again without the excess fat has been a game-changer into my diet. Now, I need to convince my best friend to bring more eggroll wrappers the next time he plans to visit me in NYC…hehe


(makes 75 eggrolls)

1 package eggroll wrappers (25 sheets)
12 oz. 93/7 ground turkey
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
1/2 cup carrots, minced
1/2 cup celery, minced
1/2 cup water chestnuts, minced
1/4 cup onions, minced
1 tsp. crushed garlic
1 tbsp. canola oil
1 tsp. salt
1/4 tsp. pepper

  1. Separate the eggroll wrapper sheets and set aside.
  2. In a bowl, add ground turkey, 2 tbsp. egg, carrots, celery, water chestnuts, onions, garlic, salt and pepper and mix until well-combined.
  3. To roll eggrolls:
    1. Lay an eggroll wrapper sheet on a flat surface (cutting board or table).
    2. Take approximately 1/8 cup of the meat mixture and form a long roll of meat on the bottom edge of the eggroll wrapper, leaving approximately a 1/2-inch of space from the edge of the wrapper.
    3. Lift the bottom edge of the wrapper and tightly roll outward to create a cigar shape.
    4. To seal the ends, brush the top edge of the wrapper with the remaining egg and seal the roll.
    5. Cut the rolls into 3 equal pieces.
  4. To cook rolls:
    1. Separate rolls into 3 equal batches and toss each batch in 1 tsp. canola oil until evenly coated.
      1. To airfry:  Add 1 batch in a single layer and cook for 20 minutes at 390 degrees F, pausing a few times to toss the eggrolls for even browning and to prevent them from burning
      2. To bake:  Line eggrolls on a rack and bake at 425 degrees F for 15-20 minutes, pausing a few times to turn the eggrolls for even browning
  5. Serve with a sauce made with Bragg’s Liquid Aminos, garlic, vinegar & jalapeno

lumpiang-shanghai

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