Classic to Creative Lumpiang Shanghai Recipe! | Chef Tatung

Who doesn’t love Lumpia? For us Filipinos, it’s the go-to dish for any celebration. Why not explore new flavor combinations to delight everyone? These three versions of Lumpiang Shanghai are sure to win over hearts! This dish promises to keep everyone coming back for more!

Enjoy it on its own or with rice, paired with your favorite dipping sauce. Satisfaction guaranteed!

Ingredients:

Ground Pork Mixture
1 pc. Carrot, minced
1 pc. Onion, minced
4 cloves Garlic, minced
½ kg. Ground Pork
1 Tbsp. Seasoning Powder
2 Tbsp. Oyster Sauce
1 Tbsp. Black Pepper
2 pcs. Egg

Ground Pork Mixture
¼ cup Kinchay, chopped

Ground Pork Mixture
½ cup Shrimp, chopped
Season with Salt
¼ cup Spring Onion
½ Tbsp. Sugar

Ground Pork Mixture
½ cup Shrimp, chopped
4 pcs. Crabs Sticks
2 pcs. Dried Shiitake Mushroom
¼ Cup Springs Chopped
½ Tbsp. Sesame Oil
Nori Sheet

Lumpia Wrapper
Water and Flour Mixture
Oil, for fry

#Simpol #cheftatung #SimpolCooking #DishkarteSaKusina

whenever there’s a Filipino Gathering you always say Target luck whenever you see lumpia because everybody loves lumpia Shanghai and today we are making not only one but three versions we’ll make the classic Filipino Lumpia Shanghai and I will try to level up the next two versions yeah let’s start with our ingredients very classic of course we have our carrots I will just chop this into small pieces and add it all to my food processor so I don’t have to do a lot of chopping let’s start by chopping our carrots o add our onions and garlic easy job made with your food processor of course lock and chop and we have here our ground pork we’re using around half a kilo or 500 G and very important to season it and we are using a bit of our seasoning powder oyster sauce here pepper adding two eggs and it’s very important when you’re making your lumpia Shanghai or working with ground pork or any kind of ground meat that it should be properly chilled so this one’s very cold very cold and you think that I added too much eggs but no if you mix it properly the pork will absorb all the eggs I will also add allpurpose flour I’m making just one base for my three versions of my lumpia shangai and let’s add our carrots onions and garlic to our meat mixture just continue to mix until everything is combined and we will divide our ground meat mixture into three three bowls because we will make three versions of our lumpia and we will taste which one we like better so I have here for my classic lpia I have here for my other lpia and my third lumpia so let’s start off with our Pinoy lumpia kinai or Chinese celery very important that you always make sure that you have a good amount of fat for this we’re using 20% fat basic lpia mixture and for my second lumpia I am chopping shm adding shrimp and I want it to be chunky and I will season this with salt and chop we want it to be a bit chunky and we will add half of it to our lumpia shanai mixture add half of it here and to this I’ll be adding spring onions and also adding a bit of sugar like a teaspoon of sugar to bring out the nice shrimp flavor and number three and we will add the rest of the shrimp here to our third mixture but we will make it even fancier with the addition of crab sticks Crush that Crush our crabsticks and we are also adding nice shitaki mushrooms spring onions and I’m adding sesame oil to this mixture around two tablespoons of sesame oil and this is our special Japanese like lumpia and now we have our three lumpia mixtures and now we are ready to wrap and now we have our wrappers spring roll wrappers and first I will wrap the Filipino Lumia Shanghai and no we just want to make like logs out of it spread it out and roll so for this we will just keep the ends open and we have here our slurry this is just a mixture of flour and water make a paste to seal our lumpia and set this so you can make a lot of this ahead of time and just fry whenever you need now let’s make our chunky shrimp lumpia different way of rolling roll and fold later on we’ll have people to taste this if which one wins in the search for the best lumpia and and remember just using one base for this na Master the base and you can make all different variants of your lpia perhaps you have tips of better ways to wrap your lpia mommies out there I’m sure because everyone loves lpia and it’s something that you can easily feed your kids especially click I’m now ready to prepare my last version of the lumpia I am using norish sheets and what I do I will brush my lpia wrapper add my norish sheet in the middle and now add a spoonful of our mixture and this is our jaanese inspired lumpia so we don’t call it lumpia shangai anymore lumang Tokyo yeah and also when you’re eating numia what is your favorite dipping sauce an and if you still haven’t subscribe this is your chance please subscribe to the chef t YouTube channel and we will cook everything around the world from a Filipino kitchen oh also don’t forget to click the Bell button to get notified our Lupia is done let’s clean up and now we are ready to fry we will fry our lpia in batches start off with our classic Pinoy Lumia Shanghai some people like it to be open in the ends but if you want to just you SE it you can just stuck it in like that oh simple and it’s very important when you’re frying it cuz some people really worry that it will turn out raw in the middle the key is to cook it in medium high heat and just continue to keep moving it around so it Cooks evenly yeah lumpia like this should cook around 7 to 8 minutes and if they’re larger they take a bit longer but the key is just to watch it and make sure that it fries beautifully and evenly and I will add my shrimp lumpia and also if it’s the heat is uneven there’s a tendency that the wrapper will absorb more oil so it’s slowly you know getting a nice color don’t rush it so you know it’s cooked inside out if you want to store your lpia you can make it ahead of time all you have to do is arrange it in a container and freeze until you need it I think each household has their version of the lumpia so we’re doing something that’s rather familiar the first one second one a bit fancier and the last one probably unknown of I don’t think anyone has done that that type of lumpia before I did that a long time ago but I haven’t seen anyone else do it that way we are done first batch first for lumpia to our second batch of lumpia but I will now drop our final lumpia our lumang what’s this lumpang Tokyo oh Japanese inspired spring rolls and our second lpia is also done beautiful look at that nice color and let’s begin plating for our Filipino classic lumpia Shanghai we will just cut it into half so you see the inside beautifully cooked and for the second lpia this one I will also cut into half but before we cut that up we will let it cool down I will just slice this uh shrimp lumpia so everyone can taste look at that chunks of shrimp and this one for our Japanese inspired lpia I will cut this diagonally I beautiful look at that it’s so scrumptuous and I’m sure you will enjoy it and we will have people taste our three versions of our Lumia our spring rolls and see which ones they like best see go try it without the saaan and no it works how is the Pino [Music] lumpia good good [Laughter] old school shy type Shai sh Das Shai Kyla sarup chili ba talaga to yeah sorry hot sauce this one taste like from Chinese restaurant no yeah taste like a Shai and there were people who tasted and gave us their verdict and we are playing around in the kitchen and look at that it is a success beautiful spring rolls or what we call Lumia Shanghai in the Philippines from classic to creative do this at home simple for