How to make Lumpiang Shanghai | Crunchy Lumpiang Shanghai Secret Revealed! | Pinoy Simple Cooking скачать в хорошем качестве

How to make Lumpiang Shanghai | Crunchy Lumpiang Shanghai Secret Revealed! | Pinoy Simple Cooking

How to make Lumpiang Shanghai | Crunchy Lumpiang Shanghai Secret Revealed! | Pinoy Simple Cooking . Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. It is a deep-fried appetizer or can even lunch and dinner consisting of a mixture of ground pork, chicken or beef and vegetables wrapped in a thin egg crêpe (also called egg roll wrapper). Ingredients: 4 lbs ground beef 1 large onion minced 6 cloves garlic minced 2 large carrots minced 2 large eggs 2 tbsp cornstarch 1 tsp salt 1 tsp pepper For paste used to seal the wrapper: 2 tbsp flour 2 tbsp water Directions: 1. In a bowl, combine ground beef, onion, garlic, carrots, eggs and cornstarch mix well using hand or spatula or stand mixer with dough hook until well combined. 2. Set aside for at least 30 mins or chill overnight to let the flavors blend. 3. Prepare the flour mixture, in a small bowl mix 2 tbsp flour and 2 tbsp water. Use this to seal the wrapper 4. Separate wrappers into individual sheets and lay on a flat working surface. If wrapper is square-shaped, form a diamond shape with one pointed corner facing you. 5. Spoon about 1 tbsp of meat mixture form a log shape and put at the lower end of the wrapper, closest to you. 6. Fold the bottom of wrapper over the filling. Then fold both the side corners over the center to close the sides. Continue to roll tightly into a thin log about ¾-inch thick. Roll the filled portion over until the other end of the wrapper. 7. Dip your finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely. 8. Repeat with the remaining mixture. 9. In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through. 10. Drain oil from the spring rolls by placing them on strainers or colanders. This recipe makes about 30 pieces of Lumpiang Shanghai. Cut each piece into two before serving. Serve with sweet chili sauce or catsup. Note: ** Do not cook on very high heat, it will burn the wrapper and the meat is still raw. This is Pinoy Simple Cooking sharing ideas on how to make cooking simple, fun and easy. You can also learn recipes that can also be great for business ideas. You are also welcome to share your recipes just comment down below. Thank you for watching! Please don't forget to subscribe and comment down below! Ad majorem Dei gloriam! Social Media: Facebook: www.facebook.com/PinoySimpleCook Instagram: www.instagram.com/pinoysimplecooking Check out some more Pinoy Simple Cooking! Easy Saucy Chopsuey    • HOW TO MAKE CHOPSUEY  | PERFECT SAUCY CHOP...   Soft and Moist Banana Muffin:    • How to make banana muffin with chocolate c...   Simple and Easy Bibingka    • How to make Easy Bibingka | Soft, Moist an...  HOW TO MAKE EASY, SAUCY CHOP SUEY #HowtomakeLumpiangShanghai #CrunchyLumpiangShanghai #PinoySimpleCooking