MANILA, Philippines — Not all Lumpia ng Shanghais are created equal. Some, particularly homemade ones, are more delicious, more packed with filling, and stay crispier for longer hours. So, whose Lumpia ng Shanghai stands out over the rest?“A lot of people ask me what is the secret to Lumpia ng Shanghai that stays crispy for long hours. Here is my recipe. The secrets are within the recipe. Follow it so you achieve that long-lasting ‘lutong’ that you are looking for,” said Chef Jackie.1.
4. Wrap in double-centered lumpia wrapper and seal with cornstarch paste. To make the cornstarch paste, mix water and cornstarch in a saucepan and cook until it becomes a paste. 5. Fry right away or freeze. Make sure to fry until golden brown. For freshly made or frozen lumpia, fry for 12 to 15 minutes at 325°F.7. Serve with vinegar or sweet chili sauce.*Note: Either fry right away or freeze freshly made Lumpiang Shanghai. Do not refrigerate. No need to thaw out frozen Lumpiang Shanghai before frying.Newly opened KMC Sky Club poised to complement Clark Freeport Zone’s businesses, talent poolSM Malls Online is your new one-stop shop for all the best dealsPhilstar.
Lumpia Lumpiang Shanghai Recipe
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