Hai, Hai, Hai! LUMPIANG SHANGHAI!

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Photo Credit to Pinterest

 In every occasion, this dish is always present and became part of the Filipino Cuisine, an all-time favourite by all no-matter what you're age is, Lumpiang Shanghai surely would make your mouth water. 

Photo Credit to Pinterest  
It was first introduced by the Chinese Traders during the Ninth-Century in the Philippines which was later on adapted hence, Lumpiang Shanghai. In American-Chinese Cuisine, they refer to this dish a spingrolls.


 Hai Hai Hai, Lumpiang Shanghai! Yes! One of my all time favourite dish ever since when I was a kid. Crunch in every bite usually enjoyed with local Filipino-produced dippings namely Mang Tomas and UFC Banana ketchup to lift-up the taste of this dish. 

Photo Credit to;
Wikihow 
PetitChef
 Since I am really into this dish, I am gonna explain a brief procedure on how prepare Lumpiang Shanghai. First, you gotta have a ground meat, chopped veggies ( carrots, celery and onions ) then, season it with salt and pepper to taste but some other people only uses Magic sarap o Maggie Seasoning as an alternative to give taste, crack an egg to incorporate the meat and the veggies to form a mixture. Second, prepare your Lumpia Wrapper or as they locally called "Pabalat" which will house the seasoned-meat filling. Put some of the prepared filling on the lumpia wrapper and it must be formed horizontally, carefully grab the end of the wrapper and gently roll it until towards the opposite end until you form a complete roll but before completing the roll, you wet your fingertips with egg with or just water and wet the end of the wrapper before completing the roll, this will ensure that the wrapper is locked and won't be opened once it's fried. Lastly, prepare your boiling oil and individually submerged the Lumpiang Shanghai in the deep frying pot and fry it until it's golden brown in color but wait! Lumpiang Shanghai won't be complete without the dippings, while the you are frying, prepare your dips of choice to go along with it and my personal favourite is UFC banana ketchup that complements the flavour of the Lumpiang Shanghai and gives a sweet-soury taste to it.



 
Photo Credit to;
Panlasang Pinoy
Pinterest
Lumpiang Shanghai comes with variety of versions namely, Lumpiang Shanghai na Hipon, Lumpiang Shanghai na Isda and this spicy version of Lumpiang Shanghai that is also one of my favourites called "Dynamite" in which is instead of meat, it's filling is actually long-green chilly or as we call it "Siling Haba" and a lot more versions of it.

 Do you know why Lumpiang Shanghai is a hit in the Philippines? It is because you can eat it anytime of the day, it can be eaten as snack or as a dish that is partnered with steaming hot rice. It a kind of dish that you can eat with your barehands until you satisfy your grumbling stomach.

 I hope my blog helped you in answering your curiosity about Lumpiang Shanghai. Please don't forget to leave your feedbacks down below and I would be delighted to read them all. See you all in my next blog! This is Charl's of Daily Dose of Escapade, signing-off.








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