How to Cook Lumpiang Shanghai – Panlasang Pinoy

Welcome, to Panlasang Pinoy! I am Vanjo Merano And today, we will be cooking Lumpiang Shanghai These are the ingredients that we will be using for this recipe Ground pork or “giniling na baboy” And this is the carrot, we just sliced it in small pieces. Egg, parsley and onion We also need lumpia wrapper, garlic powder, sesame oil, ground black pepper, salt and our knorr pork cube. And aside from this, we’ll also use oil And this is the complete list of our ingredients with the measurements of each. Are you ready? Let’s start! The first thing we’re going to do is our lumpia mixture. We going to put the ground pork in a bowl. Then we’ll mix the carrots, we sliced this into small pieces. We’ll also add the onion, you can use any kind of onion, I used red onions Make sure that we sliced that onion into small pieces, it can be manual or you can use a food processor. For the parsley, it can help a lot by making our lumpiang shanghai delicious, so if you haven’t tried this one before, I strongly suggest you try this. Now, we are going to mix the ingredients. After that, we can add the other ingredients. And then the egg, we are going to put just one egg into the mixture, we’re going to use the other egg to seal the wrapper. Then the garlic powder, and we’re also going to put black ground pepper. We’re also going to put sesame oil, and pour it into the mixture. We’re just going to mix it well And before I forget, let’s add some salt, then mix it again. To make the pork more flavorful in my lumpiang shanghain, I put in knorr pork cube We just need 1 piece of Knorr Pork Cube We can mix it using our spatula but we can use a spoon and crush the cube so we can mix it easily. Let’s get a spoon and crush the cude. Once you have crushed it, you can start mixing it again. It can easily mix The most important part of this step is we mix all the ingredients so that that flavor will be balance. That’s why we need patience in mixing. If you have any stand mixer, you can also use it so we won’t get tired. Just continue on mixing until the ingredients are well blended and after that we can start wrapping our lumpiang shanghai. At this point our lumpia mixture is now ready, now, we are going to beat the egg. Like I said, we are going to use it as seal for the lumpia wrapper. Let’s set this aside and we’ll just get a lumpia wrapper. We just have to get a scoop of the mixture and place it above the lumpia wrapper. In this video, I’ll show you a different way of wrapping. We need to flatten the lumpia mixture on top of lumpia wrapper. The videos we did before, we compress on the side then we wrap it. Since that lumpia wrapper we are using is very common to buy here in the Philippines, that is quite big, we need to spread it first so we can balance what we are wrapping. We are going to fold the lower part and then the sides of the wrapper. In this way, we can make one lumpia. Later I’ll show you another method on how to make two lumpia using one wrapper. At this point we already folded that sides, we are just going to get an egg, we can use our hands. Dip your fingers and put it at the end of the lumpia wrapper. We can also use a brush and beside from egg, you can also use water. After this we are going to start to roll the lumpia, we are going to start at the very bottom. Gently roll and compress. So, we are just going to roll it upward. Up until we reach the end. Once you reached the end, since we already put an egg, it should stick together but it would be much better if we seal it with our fingers to make sure that it sticks. There, this one is ready. We’ll just have to repeat the same steps until we finish all of the mixture. But before we finsih all of the mixture, I’ll show you a different method. With this, we could make two pieces of lumpia. We will just use twice the amount of mixture for this. Earlier we used 1 1/2 tablespoons, now we will use 3 tablespoons of mixture here. I’ll just spread the mixture widely. It should be twice the length of the first lumpia that we did. After that, we’ll just do the same. Fold the bottom part then the two sides. This would be just the same procedure. We will still get an egg and place it on top to seal the lumpia wrapper later. And same thing, we will roll this. The only difference of the wrap that were doing I now from the fisrt is that, this is longer. And because this is the way we wrap, we will fry this after we roll. After the lumpia was fried, .that’s the time to cut it in half. This way, we save lumpia wrapper and time. Do the procedure which you are comfortable with. Now are lumpia is ready. We will heat oil in a cooking pan. And be let’s be ready to fry this. If the oil is hot, place the lumpia one by one. Just remember to keep fire between low to medium. Don’t set fire higher because the wrapper will be cooked immediately but the fillings inside will be raw. Let’s wait until the lumpia turns brown. When it turns brown, it means that almost cooked. You will notice that it will slowly float. Just continue to fry it until it turns golden brown like this. After that, we will remove it one by one. We’ll get a plate and put paper towel to absorb the extra oil from the lumpia. Set this aside, and continue to fry the other lumpia that we wrapped. After this, we will transfer the lumpiang shanghai in a serving plate. Add some lumpia sauce then serve. Here is our lumpiang shanghai. Here is our lumpiang shanghai. Let’s taste. Crunchy. Delicious. I can taste the pork here. You know the texture is so crunchy. The pork is so tasty on our lumpia. I just need one more thing, rice! You know, you should try this recipe so that you could understand what I’m saying. And I hope you learned something new today. If you liked our video, don’t forget to hit like. And I am inviting you to subscribe to our Panlasang Pinoy Youtube Channel. See you on the next video.

100 thoughts on “How to Cook Lumpiang Shanghai – Panlasang Pinoy

  1. Thank you so much for this recipe, I made this last week. My husband and daughter loves it! Will make this again this week.

  2. What other wrappers would you recommend? My boyfriend and I use the same as you but they are only good (crunchy) when freshly fried. Otherwise, they go limp. I want a wrapper (that will hold it’s crunch and shape) I can fry ahead of time to take to a potluck

  3. Guys help naman. Medyo nahihirapan kasi ako makakita ng basil and parsley sa market. Tanong ko lang kung anong tawag sa kanila in tagalog. Thanks po πŸ˜‚

  4. now lang ako magcocomment, pero gusto ko po mag thank you sa'yo kuya banjo for teaching me how to cook. Full time mom na ko for more than a year na and honestly wala akong alam iluto before. Then nakita ko tong page nyo and talaga naman madami akong natutunan na lutuin pra s husband at anak ko. Keep it up po! Ikaw ang aming cooking guardian angel! God bless and more recipes to come πŸ™

  5. I have to bring lumpia to my daughter school tomorrow at 11am. Can I make the rolls today? How should I store them? Pls help. Thank you!

  6. Band-Aid on your fingers while handing food????? No No No!!!!! Very, very, very, unsanitary!!!!! You should know better!!!!!

  7. Wow ganyan pala mag wrap ng lumpia malinis tingnan.. Dag2x kaalaman na naman sir nung dati yung embutido na gawa nyo yun yung sinunod ko ang dami nasarapan pati yung no bake lasagne.. Ngayon lumpia na naman gagawin perfect pra sa christmas party sir.! Salamat sa video madami ako natutunan at matutunan sa videos mo….

  8. Na.try ko din ganyan.. Msarap tlga sya.. Atsaka nag.expirement ako din.. Nilagyan ko cheese.. Hehehe.. Manamis-namis..hehehe.

  9. Hello po, ang fresh wrapper puedi din po ba ito sa deep fry? Wala kasi sa website nyo ang recipe sa lumpia wrapper for deep fry. Salamat po

  10. You're such a genius lad. I never thought of incorporating knorr pork cubes when making lumpia. My mum does it differently. I always learn new things from you.thank you so much.

  11. Hi cheap kung sakaling ipang bbussines to mga ilang araw itatagal nia hind ba sxa kaagad mapapanis? Pls sana po pakisagot

  12. That looks YUMMY! But Sir Vanjo, yong isang finger nyo may band-aid ata. In that case, maybe need nyo po ng plastic gloves to wear for hygiene purposes. Nag feedback lang po. Thanks.

  13. Wow ..yummy araw araw ako nanunuod ..recipi mo kuya sarap grave natutuwa asawaq pag nilulutuan ko sya hindi nya alm ..sayo ko natutunan …salamat po marami ako natutunan sa ..recipi nyo po 😊😊😊

  14. Gumawa ako ng ganyan pero ung longanisa ang ginamit ko may lasa na kase un, dinamihan ko na lng ng carrots

  15. I just tried and cook today the lumpiang shanghai but without pork cubes and it really taste goodπŸ˜‹

  16. Been watching your videos po matagal na. I learned a lot. 1st video napanood ko po yung maja blanca mo. Salamat po Kuya Van sa mga recipes mo! Everybody love my dishes now!πŸ’œπŸ€—

  17. Ganu po katagal shelf life nya? Room temp at if refrigerated po? Ung hnd pa naluluto at kapag luto na. Pang business po sana.

  18. Wow ito yong pag gawa ang nagustuhan ko pag papaliwanag malinaw siya. Salamat po 😘😘😘😍😍😍

  19. ngaun ko lang napanuod ito. paborito ko lumpia shanghai gagawin ko ito. tnx for sharing chef😍😍😍😍

  20. one of my favorite food to cook, thanks for sharing your tips of other method on how to wrap a lumpia shanghai. god bless and more recipes to share sir Vanjo.

  21. Vanjo, again!! Knorr cube?
    What happened to your recipes' " ingredients in which Knorr products are NOT USED except for some bullions are needed which I understand. I have followed you for years. And Now. , Knorr , who is a big sponsor of your show;,; IT LOSES THE HEALTHY CREDIBILITY OF YOUR DISHES IN YOUR SHOW!!
    I use Knorr bullions only on broths. That's it!! My dishes gear more towards healthy and natural ingredients, and I used to be a big fan of yours!! Please reconsider going back to using natural flavorings and ingredients. Knorr is making money out of you promoting their products BUT YOUR CREDIBILITY AS A GOOD COOK
    IS BECOMING JUST MEDIOCRE. WHY sacrifice your reputation for more $ in your pocket. Just my thought! Sigh!!

  22. Salamat Sir Vanjo. I tried it ang sarap po. And thanks sa new techniques ng pgbalot. πŸ‘. Merry Christmas po snyo and ur family. God bless poπŸŒ²β›„πŸ™

  23. Hinde po ba mapapanis kapag matagal n stac sa ref pag ganyan po Kasi po sa Amin niluluto po namin ung baboy bago balutin

  24. sir vanjo, madami na ako na watch na videos sa inyo na tinry ko. dati kinakahiya ako ni papa dahil bilang babae di marunong magluto pero ngaun proud na xa sa mga luto ko. salamat po

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