Chinese Lumpia
Coming from a Filipino-Chinese family, I grew up eating Chinese Lumpia. This version of lumpia came from the south of China specifically from Xiamen / Fujian province where most of the Chinese in the Philippines came from. You can not find this in the north of China.
I remember with fondness my late mama making chinese lumpia for us during special occasions like Christmas and New Year! When I was growing up, mama used to grate the vegetables NOT with a store bought grater but with an empty biscuit can with holes made using a nail. My siblings and I looked forward to making the homemade grater because it was so much fun making the holes with a nail and hammer. After we finished using them, we just threw out the biscuit can since it was going to rust until our next lumpia session. Come next lumpia session, we would make another homemade grater with another empty biscuit can.
My mama made her Chinese lumpia with chicken and shrimps. I made mine all with vegetables NOT because I thought it was heathier BUT because the first time I made them by myself, I was soi busy grating the vegetables that I forgot that I was supposed to put some meat. To make a long story short, I realized that it was just as good without the meat. So, from that time on, I have always made them without any meat. But please feel free to add pork or chicken or shrimps as you wish.
Each Filipino-Chinese family has their own versions of Chinese lumpia - some made them with meat and some with seafoods. What is common to all versions is the use of bean curd (tokwa), vegetables and sugared peanuts.
Newer versions now add seaweeds with fried noodles, slices of hard-boiled eggs, celery and different sauces.
In a typical Filipino-Chinese family setting, we would wrap our own lumpia. So the filling, wrapper, condiments, peanuts, eggs, lettuce, etc. are placed in separate containers and as we eat, we assemble our own lumpia - putting in what ingredients we want in our lumpia.
I have always enjoyed Chinese lumpia anytime of the year. This is one of my comfort foods. I hope you will enjoy them as much as we do.
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#ChineseLumpia #ChefRoseofCaroandMarieCebu #caroandmarie
[Sub]Kung May 1/2 Kilo Ng HARINA Ka Ganito Ang Gawin Mo|Below 100 Pesos Pangnegosyo |Negosyong Patok
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NOTE‼
Ang presyo ng mga ingredients ay pwedeng magkakaiba depende kung gaano kadami ang binili, at kung saan binili .Ang mga prices na naka indicate sa baba ay base sa binilhan ko dito sa amin.Ang ating retail price ay pwd dagdagan o bawasan depende sa puhunan nyo,ito ay sample lamang maaring sundin ang format na ito para magsilbing guide sa inyo.
❤INGREDIENTS ❤
1 1/2 cup (375ml) warm milk - 27
1 tbsp instant dry yeast - 2
4 cups (1/2 kilo) APF - 20
1/4 cup vegetable oil/butter - 5
1/2 cup white sugar - 4
1/2 tsp salt - 1
1/4 cup sugar for coating - 2
COST OF INGREDIENTS - 61
OVERHEAD COST : 30(gas, tranpos etc)
TOTAL COST : 91
Yields: 29
91 (total cost) ÷ 29 (yields) = 3.13( cost per pc)
SRP: 6 pesos
29 (yields) × 6 (SRP)= 174
174 - 91 (gastos) = 83(estimated profit)
Ang SRP neto ay 6-10 pesos each depende sa ginastos nyo, ito ay sample computation lamang .Tandaan mas maramihan na gawa,mas makakamura sa cost mas malaki ang tutuboin.
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BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
????PRINTABLE RECIPE -
INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link -
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link -
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski -
BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]
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In my last video, I show you how to make egg roll wrapper. Today we are using it to make fried egg rolls. This probably is best egg roll I have ever had. It is delicately crispy. The dipping sauce adds so many flavors to it. It is definitely one of those foods that will be gone as soon as you put them on the table. If you make these, you will get a lot of compliments.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS (enough to make 30-40 egg rolls)**
- Homemade egg roll sheets (previous video link:
**FOR THE FILLING**
- 7 ounces (200 grams) of ground pork [猪肉末]
- 5.5 ounces (155 grams) of peeled shrimps [虾仁]
- 1 cup of shredded cabbage [包菜]
- 1 cup of shredded carrot
- 1 cup of leek [韭菜]
- 1 cup of chives [韭黄]
- 2 cups of glass noodles [绿豆粉丝] [Mung bean noodles:
- 1 cup of bean sprouts [豆芽]
- 2 medium size eggs
**SEASONING**
- 2.5 tbsp of soy sauce [生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tbsp of oyster sauce [蚝油] [Lee Kum Kee Panda Brand oyster sauce:
- 1 tsp of black pepper [黑胡椒]
- 1 tsp of garlic powder [大蒜粉]
- 1 tsp of onion powder [洋葱粉]
- 2 tsp of sesame oil [芝麻油] [Amazon Link:
- 1/4 tsp of salt or to taste
**DIPPING SAUCE**
- 2 tsp of sugar [白糖]
- 1 tbsp of hot water
- 1 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tbsp of lime juice [青柠汁]
- 2 small hot chilies [小米椒]
- 1 clove of grated garlic [大蒜]
**Instructions For Fried Egg Rolls**
- 2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips).
- For the meat, I am using ground pork and some shrimp. Roughly cut the shrimp into small chunks. You can use different types of meat (beef, chicken) if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.
- Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.
- Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.
- Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.
- Before we started rolling, scramble one egg. We will use that to seal the egg roll.
- Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).
- Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.
- Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.
- I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.
- Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.
**MAKE THE DIPPING SAUCE**
- 2 tsp of sugar, 1 tbsp of hot water (because you want to make sure the sugar is dissolved), 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 small hot chilies, 1 clove of grated garlic. Mix it up, and the sauce is done.
Lumpiang Shanghai, SIMPOL!
Lumpiang Shanghai is a staple in Pinoy celebrations! But with this recipe, you can easily cook it whenever you crave it! Don’t forget your to serve with your favorite sawsawan!
Serves 7 to 8.
INGREDIENTS:
Set A:
1/2 kilogram ground pork (with at least 20% fat for a juicier spring roll)
2 tablespoons oyster Sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 piece onion, minced
2 eggs
1/4 cup flour
1 piece carrot, grated
A handful of kinchay or spring onions, chopped
Set B:
24-30 pieces medium lumpia wrappers
4 tablespoons flour
1/4 cup water
Set C:
3-4 cups cooking oil, for frying
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut