Try these delicious Cheesy Lumpiang Shanghai. Perfect as a snack, appetizer or even as a meal, delicious and cheesy Lumpiang Shanghai oozing with gooey melted cheese will satisfy your cravings. Click here for full recipe.
In a large mixing bowl, combine the ground pork, shredded carrots, banana ketchup, soy sauce, sugar and pepper. Mix well until all the ingredients are uniformly distributed.
Fold the Emborg 3 Cheese Bake into the pork mixture.
Place a tablespoon of the pork and cheese filling onto the bottom edge of a lumpia wrapper.
Mix together cornflour and water and brush the edges of the wrapper with the cornflour mixture. Fold the sides towards the centre and roll tightly into a cigar shape. Repeat the process with the remaining wrappers and filling.
In a 20 cm frying pan, heat the oil to 170 ℃.
Carefully place the lumpias in the hot oil and shallow fry for about 1.5 minutes per side or until they are golden brown and the filling is fully cooked. Use a slotted spoon to remove the lumpias from the oil and place them on a plate lined with kitchen napkins or wire racks to drain off the excess oil.
Serve the Lumpiang Shanghai hot and crispy. Enjoy as is or with your favourite sauce as a dip.
Recipes and ingredients coming right up!Gathering the last ingredients and putting on the finishing touchesIt's coming fresh out of the oven, almost there!
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30 mins
6 rolls
Cheesy Lumpiang Shanghai
Perfect as a snack, appetizer or even as a meal, delicious and cheesy Lumpiang Shanghai oozing with gooey melted cheese will satisfy your cravings.
1.
In a large mixing bowl, combine the ground pork, shredded carrots, banana ketchup, soy sauce, sugar and pepper. Mix well until all the ingredients are uniformly distributed.
2.
Fold the Emborg 3 Cheese Bake into the pork mixture.
3.
Place a tablespoon of the pork and cheese filling onto the bottom edge of a lumpia wrapper.
4.
Mix together cornflour and water and brush the edges of the wrapper with the cornflour mixture. Fold the sides towards the centre and roll tightly into a cigar shape. Repeat the process with the remaining wrappers and filling.
5.
In a 20 cm frying pan, heat the oil to 170 ℃.
6.
Carefully place the lumpias in the hot oil and shallow fry for about 1.5 minutes per side or until they are golden brown and the filling is fully cooked. Use a slotted spoon to remove the lumpias from the oil and place them on a plate lined with kitchen napkins or wire racks to drain off the excess oil.
7.
Serve the Lumpiang Shanghai hot and crispy. Enjoy as is or with your favourite sauce as a dip.
