Then fold the wrapper into the filling, rolling it into a log-shape. Repeat the step for the rest of the mixture. In a cooking pot, pour-in and heat oil in medium heat. Add-in the lumpiang shanghai rolls. Deep-fry for 3 to 4 minutes or until golden brown and it floats. Transfer to a serving plate or serving tray. Heat ½ cup oil (add more if needed) in a pan over medium heat. When the oil starts heating up, fry the rolls for 5 minutes or until golden then turn to cook the other side. 1/2 cup cooking oil. Using tongs or a slotted spoon, remove from the oil and drain on a wire rack set over a baking sheet. Lumpia is best enjoyed when the vegetables are vibrant and tender-crisp. After cooking, drain the vegetable filling well and use the liquid in making the sauce for added depth of flavor. Just add more water to the liquid to a total of 2 ½ cups and adjust the amount of salt. My lumpia sauce recipe has a secret ingredient, peanut butter!
CHICKEN LUMPIA SHANGHAIINGREDIENTS:3 lbs Ground Chicken1 Medium-size Carrot (Grated)1 Small-size Onion (Minced)4 Cloves Garlic (Minced)3 tbsp Minced Green On
Moisten the edges with a bit of water to seal.Repeat until filling is used up. Place about 3cm deep of cooking oil on a pan and heat oil on medium heat. When oil is hot enough, place spring rolls seam side down (to prevent unravelling) onto the cooking oil. Cook for about 2 minutes on one side, then flip to the other side.
Wet the pointed edge of the wrapper with a dab of beaten egg to completely seal. Repeat with the remaining mixture. (for proper way, see video). Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes. Remove from the deep fryer and let the excess oil drip. Transfer to a serving plate. Dab water on the ends of the lumpia wrapper to seal it properly. In a shallow frypan, pour enough oil to reach a ½ inch depth and heat to 180 degrees or 350 Degrees Fahrenheit. Shallow fry the spring rolls over medium heat for 5-10 minutes or until crisp and golden brown, turning once during cooking to allow both sides to cook. Ingredients. 2 pounds of ground pork ; Philippine paper-thin lumpia wrappers ; 1/2 cup of green onions (scallions), chopped ; 2 teaspoons of ginger, minced XucdFC.
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    • the best filipino lumpia shanghai recipe