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Wednesday, April 30, 2014

Lumpiang Shanghai Recipe

3:21:00 AM 0 Comments
When it comes to spring rolls, I often had two versions. One is using vegetable and the other is minced pork. When I was a child, I used to watch my nanay (mother) while making lumpiang shanghai (the version that uses minced pork). Her amusing way of mixing every ingredient in a bowl got me curious. Then I'll help her wrapping each one of them in a lumpia wrapper bought in local wet market. The annoying part is that the wrapper was so thin that it breaks so easily. Good thing I can buy a Chinese-made wrapper here. It's reasonably thicker and even easier to use. 

My mother's magic in cooking is unbelievable because she don't use measuring devices to measure each ingredient. But her end products always taste delicious. As I intend to pass on the recipes to my kids and friends, I measured all ingredients religiously and had it written. Having said that, here's my recipe of Lumpiang Shanghai derived from my mother's own recipe. Hope you like it. 

Lumpiang Shanghai

Thursday, April 17, 2014