Lumpiang Shanghai 🇵🇭

Lumpiang Shanghai

Ingredients
- 1 carrot, finely grated
- 1 red onion, finely diced
- 5 cloves garlic, finely grated
- 2 eggs
- 500g (1.1 lbs) pork mince
- 3 tbsp flour
- 2 tbsp oyster sauce
- salt and white pepper, to taste
- 1 packet spring roll wrappers
- peanut oil, for frying
- Chinkiang Vinegar, for dipping

Method
1. In a large bowl, thoroughly mix together the pork mince, grated carrot, diced onion, grated garlic, eggs, flour, oyster sauce, and a pinch of salt and white pepper according to taste.
2. Take a spring roll wrapper and place approximately 70-80g (2.5-2.8 oz) of the pork mixture at one end, positioned diagonally. Fold the sides towards the centre over the filling, then roll tightly. Use a small amount of flour-water slurry to seal the edges.
3. Heat the peanut oil in a deep fryer or a large, deep pan to a temperature of 175-180°C (347-356°F). Fry the spring rolls for 8-10 minutes, or until golden brown.
4. Serve hot with Chinkiang Vinegar as a dipping sauce.

#cooking #fyp #viral #food #foryou #Philippines #pork #howto #recipe #shorts #shortsvideo

[andy_cooks]

As aways, recipe in the description ✌️ (tap the three dots top right corner)

[johnsolomon]

Finally Andy cooks for himself. I'm satisfied now.

[uuzds]

During my Alaskan life of 15 yrs as a Millwright w/ a large seafood company there was a family of Hard Working Phillipines who would come back every season. We always gave the guys rewarding but responsible jobs. The Wives would cook up Stacks of those Phillipine Lumpiang Egg rolls & serve them w/ the Vinegar based dip on our lunch breaks.
This is the first time I've seen them since and they are Delicious ! 😍 😋

[upgrade]

Random Fili fact: at Filipino parties (at least when I was growing up) lumpia shanghai would be half of the size of vegetable lumpia so that meat would go further. My mum says it's so that you feel like your eating just as many so you still feel satisfied but they would either be half as thin or shorter by half.

[emilialeblanc]

Kinchay!! I love Kinchay in my lumpiang shanghai

[MrJherpy]

As someone who is married to a Filipina woman and having been to the Philippines a bunch of times I can say without a doubt that those are legit looking lumpia

[drdjoeqvdo]

You can’t go wrong with that legendary Filipino finger food. It’s filling, savory, crunchy and you don’t get tired of it. Carry a piece in one hand and a bottle of beer or glass of spirit on the other and you’re good!👍🏼

[charliecooper]

Andy, I've been watching cooking channels on Youtube for something like 15 years, since the days when it was pretty much only Chef John, and I just want to say, I think yours is the best there's ever been. Your videos are always informative, easy to follow, respectful of the history of food and concerned with authenticity, but still approachable from the home cook's perspective, and the genuine joy you get from cooking and food always shines through. Keep being awesome.

[janicev]

Always appreciate the filipino dishes on your channel 🇵🇭 Thanks Chef

[peachesandblues]

Andy's cooking with history of the dish, perfect 👌🏻

[JannatanyahuStaAna]

As a Filipino myself, put the Legendary Silver swan oyster sauce to taste it like authentic filipino. Sarap n'yan! Palagi ayan ang target kapag may handaan🎉

[ninkakitty]

One of my Aunts is from the Philippines and she makes these every Christmas. She tends to make hers a little thinner and longer and serves them with a sweet chili sauce. She's taught the rest of the family to make it, but hers are still the best. <3

[nicehaircutmrsvarog]

I'm Filipino and I never get tired of eating these everytime...as long as there's no mung bean sprouts. Even better with Banana ketchup.

[debcurry]

Chef, I have to tell you my Mother grew up very poor in the mountains of West Virginia, USA. There was no extra food for her to learn how to cook. So when she left home she began cooking. Over the years, she learned everything. Never went to cooking school. She was just a natural. Dad was Air Force, and we lived in Morroco Africa and Germany. She and new friends would talk. She learned how to make these lumping when she was probably 55 years old. She was amazing.

[willow]

Those things are good for parties big or small even a snack at work, school or when you're traveling outdoors. Simple to make and very tasty 😋

[mii]

Neatly rolled. Crunchy on the outside and juicy inside. Yummy!

[Reniebeanie]

I LOVe Lumpia and Sio Pao from the Philippines ❤ my dad was in the sir force and one of our neighbors on the base taught my Mom how to make those things!!! 🎉🎉🎉

[StannersFranks]

My fiancé is Filipino! Her family makes these all the time! I love it

[Aaron-vhjk]

Was having a great sunday and then i meet this absolute legend at asian shop i go to on the coast. Made my day, thanks so much man.

[danashay]

Ha. I learned something, AND got all lathered up. Big fun, love it all!