Lumpia Shanghai

Prepare the wrappers - Thaw the egg roll wrappers at room temperature. Gently separate the pieces and have a large, dry surface ready for wrapping. Cover with a dry kitchen towel so they won't dry out.

Prepare the filling - In a large mixing bowl, combine the ingredients for the filling: the pork, chopped shrimp, whites of the green onions (set the green parts aside), chopped onion, carrot, egg, flour, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Mix well with clean hands to combine.

Begin assembling the lumpia - In a small bowl, prepare the egg wash by whisking together the egg and water. Place one wrapper on a dry surface. If using a square-shaped wrapper, position it like a diamond, with a corner pointing towards you. Place 1 heaping tablespoon of the ground pork mixture horizontally on the center of the wrapper, spreading it in a thin, roughly 6-inch-long line. Use a pastry brush to brush egg wash on all 4 sides of the wrapper.

Fold the lumpia - Fold the wrapper over the filling to form a triangle or half-moon shape. Press the edges down. Fold and tuck in each side on the left and right, to look like an envelope. Brush egg wash as needed to seal the edges. Roll the wrapper away from you, tightly, shaping it thin and long. Seal the edges with egg wash. The lumpia should measure about 4 to 5 inches in length and 1 inch in diameter. Keep the rolled lumpia thin, so it can be crisp and the filling cooks thoroughly, when deep-fried. Repeat with the rest of the wrappers and filling.

Freeze - Freeze the wrapped lumpia on a baking sheet or in airtight plastic containers for at least 1 hour (or up to 1 day) before deep frying. Freezing the egg rolls keeps them firm and manageable so they don't flop around in the skillet.

Prepare to deep fry - Take the frozen lumpia out of the freezer and set aside for about 10 minutes, giving them time to defrost just enough so that you can separate the pieces if they are stuck together. It is okay to deep fry them slightly frozen. Do not thaw in the microwave or the lumpia will clump together. Line a large platter or tray with paper towels and set aside. In a deep wok or heavy skillet, heat 3 cups of oil over medium-high heat to 350°F. If you don't have a thermometer, plunge a wooden chopstick into the oil. If bubbles gather at the bottom, the oil is hot enough.

Fry the lumpia - Using a pair of long tongs, gently slide some lumpia into the oil, one at a time. Deep fry a batch of 6 long lumpia (or 12 or more cut lumpia), making sure there is enough room for them to move freely. The lumpia should be immersed in oil. Fry the lumpia for about 5 to 6 minutes on each side till they are evenly golden brown and pork filling is cooked completely, flipping the pieces using the tongs. If needed, use a splatter shield to protect you from any oil jumping out of the skillet. Remove the lumpia with the tongs or a slotted spoon. Place them on the platter lined with paper towels to remove excess grease. Repeat with the remaining lumpia.

Serve - It is best to serve lumpia when newly deep-fried and they are still warm and crisp. If desired, serve with steamed rice and a side of sweet-sour sauce for dipping. Garnish the Lumpia platter and sauce with chopped green scallions. Store uncooked and assembled lumpia in the freezer. Keep them in airtight plastic containers, or resealable freezer bags, for up to 1 month. Leftover cooked lumpia can get soggy if kept in the refrigerator overnight. Reheat in a toaster oven, air fryer, or oven at 350°F for 3 to 4 minutes.