How I cook Filipino Pork & Vegetable Lumpiang Shanghai | My version ✨

Good day, hivers! ✨

For today's blog I will show you how I make my version of Shanghai rolls.

Shanghai rolls in the Philippines is known as "Lumpiang Shanghai or Lumpia Rolls". You can either put pork or vegetables inside, depending on your like or mood. But what I'm sharing you today is Pork lumpia mixed with vegetables in one.

Let's get started!

Ingredients;

• Ground pork
• Lumpia Wrapper
• Carrots
• Potato
• Red bell pepper
• Garlic
• Onion

Step 1

Prepare all the vegtables needs to be chop. I prepare a bowl with water at the side to put my clean and chopped carrots and potatos.

_{I'm sorry for the messy table. This was the day before the birthday celebration of my parents, so everything on the table wasn't really organize.}

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After cutting all the vegetables in tiniest cubes as possible, I get the ground pork ready to cook.

_{Others do not usually cook the pork and veges before wrapping. But I personally pre-cook all of them so that I can seasoned them before I wrap them together using the wrapping paper.}

Step 2

I pre-cook the pork and vegetables with seasoning.

_{To start with, first sautaé the chopped garlic and onions.}

_{Cook them in 3 to 5 mins. then put the ground pork next.}

_{Let the pork's fats excretes and wait til it turns brown then mix the chopped vegetables next.}

_{I added some pepper and salt to taste at this point. I also put magic sarap as seasoning to make it more tasty. Let it cook in low heat for 5 to 8 mins and let it cool down ready for wrapping.}

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Step 3

Its wrapping time! Please prepare the following on your table.

• a flat plate or chopping board where you will do the wrapping of lumpia.
• the lumpia wrapper (I chose medium size for this)
• water or egg (can be use as the paste of the wrapper)
• pre-cook pork & vegetables

_{You first put a small amount of pork-veges or a teaspoonful of it like this at the center of the wrapper.}

_{Then you may start folding half of the wrapper to its opposite end. Make sure to tighten the center part and careful not to tear up the wrapper.}

_{Start rolling carefully. You don't want to tear up the wrapper. It is best to use a thick wrapper that don't easily breaks when separating them apart.}

_{When you're almost at the edge, fold each side by side towards the center. You can now start putting water or egg on this part.}

_{Start putting water at the edge when you're about to close like the photo below.}

_{And this is how it will look like as the finish product. Ready to cook anytime. Can last for a week or two, just store it in the refrigerator.}

Step 4

This is how I do my own version of Filipino Shanghai Pork & Vegetable Lumpia. After rolling, I deep fry them and wait til it becomes golden brown and you have your Lumpiang Shanghai.✨

It is best to pair with spicy sour sauce or sweet and sour sauce to enjoy.

Source

That's it! I hope I did not make you hungry! But let me know how you do your Lumpia though. If you have not yet tried it, maybe this is a sign? Happy eating hivers! 😄☺️

 

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