The way to a family's heart is through their stomach. And good food is meant to be shared. With neighbors, with friends, and sometimes, as a way to earn for the family.
It's another day, another recipe, and another story to share. A special request from @dreamrona.
I bought a lot of vegetables on my last grocery run, so I saved some for another batch of our homemade Lumpiang Shanghai — or Spring Rolls. Mama did the cooking this time, while I handled all the ingredient preparation and cutting.
Lumpiang Shanghai Ingredients:
- Thin Egg-roll wrappers
- Chayote or Sayote
- Potato
- Carrots
- Cabbage
- Sweet Potatoes
- Baguio Beans
- Mung Bean Sprouts or Togue
- Garlic and Onion
- Cooking oil
- Quezo Cheese
- Knorr Chicken Flavor
Procedures:
1. Just soak the mung beans in water overnight and let them turn into togue — our mung bean sprouts.
2. Gather all the ingredients. Then start peeling the vegetables.
3. Wash the veggies thoroughly with clean water.
4. Shred the ingredients using a vegetable slicer— the same one I posted. Or cut them however you like. The Baguio beans and cabbage can be sliced by hand instead.
5. Sauté the garlic and onion first. Add the carrots, potato, chayote, Baguio beans, and sweet potato. Cook well and season with salt and Knorr. Once it’s almost done, add the cabbage and mung bean sprouts. Taste to check the seasoning. Transfer it to a strainer to drain. This keeps the filling dry and prevents the wrapper from breaking.
Note: Keep the veggies crisp — don’t overcook.
6. Wrap the filling in a thin egg roll wrapper. You can make them as big or small as you like. Handle gently — the wrapper tears easily.
7. But we’re not done yet! We cool the lumpia first, then chill them overnight. This helps them hold their shape and not fall apart. My siblings also sell these homemade Lumpiang Shanghai at school, along with banana chips.
Pro tip: Deep frying works best.
Whenever we plan to sell Lumpiang Shanghai, like today, we prepare them ahead of time and refrigerate them. My mother wakes up early to fry them so they stay crispy. We sell them for ₱5.00 each.
To be honest, I wasn’t a fan of this before. I didn’t get why people loved it and always looked for it during fiestas, birthdays, and special occasions. But after trying it once, I got hooked. It’s great as a snack or a viand. Best with spicy vinegar or mayonnaise with cucumber. Yummmy! You have to try it — it’s that good. Lol, I’m being so OA.
We’ve been doing this business for many years. It’s healthy, super delicious, and perfect as a viand for any meal. The only problem is power outages — they spoil our refrigerated stock. So lately, we just make enough what to cook and sell to avoid food spoilage.
Thank you so much for reading and stopping by today. This ends my blog. See you again on the next one. Lovelots 😘
_Emmin◉‿◉msss
All images are mine and edited using the Canva.
