Lumpiang Shanghai with Seasoned Vinegar

Name: Lumpiang Shanghai with Seasoned Vinegar
Yield: Serves 6 to 8 as an appetizer (makes 18 to 20)
Ingredients: ⅔ cup, sukang maasim; 1 tablespoon, soy sauce; 1½ teaspoons, pepper; 1 teaspoon, sugar; 1 , garlic clove, minced; Pinch , table salt; ½ cup chopped, onion; ⅓ cup chopped, carrot; ⅓ cup chopped, celery; 4 , garlic cloves, peeled; 1 (½-inch) piece, ginger, peeled; 1 , large egg; 1 pound, ground pork; 1 tablespoon, soy sauce; 1 teaspoon, pepper; ¼ teaspoon, table salt; 18–20 (8-inch) square lumpia wrappers or, spring roll wrappers; 1½ quarts, vegetable oil for frying

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Appears in Cook's Illustrated November/December 2021

Culture and cuisine are wrapped up in the making and sharing of the Philippines’ crispy egg rolls.

SERVES6 to 8 as an appetizer (makes 18 to 20)

TIME1½ hours

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WHY THIS RECIPE WORKS

Our lumpiang Shanghai feature a savory pork and vegetable filling flavored with soy sauce, pepper, garlic, and ginger. We pulsed the vegetables and aromatics in a food processor until they were finely chopped before pulsing in the pork alon...

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