Target Lock: Lumpiang Shanghai Everybody's Favorite for Every Occas...

Hello, how are you? Ever since my family made me cook lumpiang Shanghai, they always request this to be one of the menu items to be cooked in any special occasions we celebrate, LOL, but even for our lunch, we eat this too. There is a funny story about it, why it is a ritual to cook Lumpiang Shanghai, because of the memes from the internet that on some occasions they add a reminder written on a cardboard paper that a visitor is only allowed to grab 2 Lumpiang Shanghai per person LOL some of them hide lumpia in their pockets which is so hilarious, so to stop that we cook a lot of it so visitors can eat how much they wanted. Have you tried Lumpiang Shanghai? How is it?

Ingredients I Used:

1 Large and 1 Medium Carrots
2 Bell Pepper
2 Bulb Garlic
4 Red Onion
1/4 Kilo of Ground Pork
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sesame Oil

Half tsp Ground Pepper
1 Tbsp Dried Parsley
1 Tsp All-in-one seasoning
1 egg
1 tbsp cornstarch
60 Lumpia Wrapper
Small Bowl of Water
2 Cups of Cooking Oil

Prepping The Veggies:

I peel and slice the vegetables and put them in a big bowl, and then I prepare the food processor that I am going to use to make the process easier and cleaner.

The first vegetable I am going to process is carrots. I let them process until they are this consistency. Then, I put those processed carrots in another bowl.

Next, I processed the red onion. After I put the processed onions into the same bowl, I left the carrots as they were.

After that, I processed the garlic, making sure it was minced properly so the aroma of it would come out, which would make the lumpia delicious.

Lastly is the bell pepper. Process it and transfer it to the bowl.

Done, next is to add flavor and fillings to it.

Adding Fillings and Flavors:

Now that all the veggies are prepped, I am going to add 1/4 kilo of ground pork.

I mix them until well combined, like in the photo.

I added about 2 tbsp of soy sauce and then mixed it until well combined. I suggest adding little by little of seasoning and condiments first so that you can measure to your liking.

Then, after that, I added 1 tbsp of oyster sauce.

Then I added 1 tbsp of sesame oil.

After that, I added half a tsp of ground pepper.

Then a tbsp of dried parsley, better use the fresh one, but I can't find any.

After that, I added a tsp of all-in-one seasoning.

Then I added one egg too.

The mixture tends to get watery due to the soy sauce absorbing it, those I added a tbsp of corn starch. If it is still watery, add more little by little.

Time To Fold Lumpia!

I first remove one by one the lumpia wrapper and then prepare my folding station, oh, make sure to have a little bowl of water beside you will need it as a glue to stick the lumpia wrapper together. And then I prepare a 1-tablespoon measuring spoon. And you will need a lot of plates too, LOL.

Grab one lumpia wrapper at put it on a plate flat, and then scoop some Shanghai filling using the spoon.

And then I put those fillings an inch apart and then spread them evenly like in the photo.

And then after that, grab the space I leave and fold it 2 times to secure the fillings.

After that, fold both sides. Like this

Then fold it upward two times again.

Then I leave 1 inch space.

After that, I am going to apply water to that part, make sure to add enough water, and by the way, you can use egg white for this part, but I don't want to use another egg, so water will do the job, LOL.

Then roll it up to secure the lumpia, and walah! ti takes time to get used to it, so it is okay if it is not perfect as long as the filling is secure.

Before I wrap them all, I fry the one I wrap and taste it to see if the flavor is good to go. If it still needs more flavor, add more to your liking.

When everything is good, do the same thing until all the filling is gone. By the way, I made like 60 pieces of lumpia. I am going to cook half of it, and the other half I put on a container and put it in the freezer for later use.