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.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Longanisa Lumpiang Shanghai
Ground pork mixed with grated longanisa sausage, minced carrots, singkamas, and green onions is wrapped in thin lumpia wrappers and deep-fried until golden and crispy, served with a sweet and tangy dipping sauce.
Instructions
- Combine ground pork and longanisa. Add carrot, onion, singkamas, and green onion. Season with garlic powder, salt, and ground black pepper. Mix well.
- Grate a piece of Knorr Pork Cube using a cheese grater. Add egg. Mix until all ingredients are well blended.
- Scoop a tablespoon of mixture. Place it on a piece of lumpia wrapper. Secure the filling by wrapping. Note: see video below for guidance.
- Heat oil in a deep pot or deep fryer. Deep-fry the lumpia for to 12 minutes using medium heat (320F).
- Once the lumpia turns golden brown, remove from the fryer. Set aside.
- Make the sweet and sour sauce by combining sugar, ketchup, soy sauce, and vinegar in a pot. Apply heat and boil. Pour cornstarch and water mixture. Stir until thick. Set aside.
- Arrange the lumpia is a serving plate. Serve with sweet and sour sauce.
Kitchen Tools We Recommend
Cook Longanisa Lumpiang Shanghai the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
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.
- Let the pork rest for 5 minutes after cooking so the juices redistribute evenly.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Comments (0)
Leave a comment