Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Wrap the filling tightly so the lumpia stays intact during frying.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Cheesy Lumpiang Shanghai
Ground pork mixed with minced carrots and onions is wrapped around sticks of mozzarella string cheese in thin lumpia wrappers, then deep-fried until golden brown and crispy with a warm, melty, cheesy center that stretches with every bite.
Instructions
- Combine ground pork with the filling ingredients. Add Knorr Liquid seasoning. Mix everything together.
- Wrap the lumpia by laying a sheet of lumpia wrapper on a clean flat surface. Scoop around 1 ½ tablespoons of mixture and spread it on one side of the wrapper. Put the sliced string cheese over and cover it completely with the meat mixture. Fold the sides of the wrapper inward, roll it, and secure the ends. Perform this step until the entire meat mixture is consumed.
- Cook the lumpia by heating the remaining oil in a wok. Deep fry using medium heat setting until the lumpia turns golden brown.
- Arrange on a serving plate and serve with ketchup.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Wrap the filling tightly so the lumpia stays intact during frying.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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