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Pork and Shrimp Lumpia Shanghai with Cracked Pepper Coconut Vinegar Sauce

Time 3 hours
Yields Makes 30
Pork and Shrimp Lumpia Shanghai With Cracked Pepper Coconut Vinegar Sauce
(Mariah Tauger / Los Angeles Times)
1

Mix the soy sauce, cornstarch, sugar, salt, white pepper and Maggi, if using, in a medium bowl. Pour half the marinade into another medium bowl. Put the pork in one and the shrimp in the other. Mix each well, then cover with plastic wrap and marinate in the refrigerator for 1 hour.

2

Meanwhile, heat ¼ cup oil in a wok or large skillet over high heat. When the oil starts to smoke, add the cabbage, carrots, scallions and a pinch of salt. Cook, stirring, until the vegetables wilt, 3 to 4 minutes. Transfer to a large bowl and refrigerate to chill. Rinse out and dry the wok.

3

After the pork and shrimp have marinated, heat 1 tablespoon vegetable oil in the wok over high heat until shimmering. Add the pork and cook, stirring to break into small bits, for 1 minute. Add the shrimp and cook, stirring, until opaque, about 30 seconds. Remove from the heat and stir in the sesame oil. Transfer to the bowl with the vegetables and stir until well mixed. The filling should be cool or room temperature. If it’s hot, refrigerate to cool.

4

Whisk the egg white with 2 tablespoons water until well blended. Put a spring roll wrapper on a work surface and spoon a line of filling (2 to 3 tablespoons) parallel to and 2 inches away from the side closest to you, leaving a 1- to 2-inch rim on the sides perpendicular to the line of filling. Fold the side closest to you over the filling, then fold in the ends and continue rolling until you have 1 ½ inches remaining. Brush egg white on that edge to seal and finish rolling. Repeat with the remaining wrappers, filling and egg white wash to make more lumpia.

5

Fill a saucepan with oil to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 325 degrees. Working in batches, add the lumpia to the hot oil (avoid overcrowding) and fry, turning to evenly cook, just until golden brown and crisp, 4 to 5 minutes. Transfer to paper towels to drain. Serve hot with the vinegar sauce.

Cracked Pepper Coconut Vinegar Sauce

1

Combine the vinegar, garlic, ginger, chiles and pepper in a small bowl. Stir well.

5 minutes. Makes about 1 cup. Make ahead: The filling can be refrigerated in an airtight container for up to 3 days. The sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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