Cheesy Lumpiang Shanghai. The use of cheese in Pinoy cooking has become common. Cheese is being added to some Pinoy dishes that our grandparents would not imagine during their time. In fact I have some of my recipes in the archives that I have tweaked with the addition or adding extra amount of cheese. Click the links below to find the recipes of some of the Cheesy dishes that I have made.
Cheesy Pineapple Chicken
Cheesy Baked Embutido
Cheesy Pinoy Lasagna
Making a Cheesy Lumpiang Shanghai is not much different from your ordinary Lumpiang Shanghai recipe if you already have one. All you have to do is add generous amount of cheese, I just used cheddar cheese, I am not too sure it quick melt cheese will work it may just melt and ooze out from the wrapper and burn during frying. Roll the Cheesy Lumpiang Shanghai in a manner that the fillings are sealed, use large lumpia wrapper this will effectively seal the ends of the rolls.
For those who love cheese here is the recipe of my version of a Cheesy Lumpiang Shanghai.
Ingredients:
1/2 kilo lean ground pork
1/4 kilo shrimps, finely chopped
1 big block cheddar cheese, coarsely grated
1 medium sized onion, peeled, finely chopped
1/2 head garlic, peeled, finely chopped
1 large carrot, skinned, cut into small cubes
1 small bundle kinchay, trimmed, finely chopped
2 large size egg, beaten
3 tbsp soy sauce
salt and pepper
large spring roll wrappers
cooking oil
Cooking procedure:
Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 to 1 1/2 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2 to 3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or sweet chili sauce.
You may want to check these rolls recipe;
Lumpiang Sariwa, Lumpiang Ubod, Fresh Vegatable Roll
Pinoy Ham and Cheese Bread Roll
Chili Cheese and Ham Stick
Cheese Sticks
Chicken Cordon Bleu Rolls
Lumpiang Isda, Lumpiang Galungong
Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod
Lumpiang Gulay, Lumpiang Togue
Lumpiang Shanghai
Turon Fried Banana Roll
Cheesy Pineapple Chicken
Cheesy Baked Embutido
Cheesy Pinoy Lasagna
Making a Cheesy Lumpiang Shanghai is not much different from your ordinary Lumpiang Shanghai recipe if you already have one. All you have to do is add generous amount of cheese, I just used cheddar cheese, I am not too sure it quick melt cheese will work it may just melt and ooze out from the wrapper and burn during frying. Roll the Cheesy Lumpiang Shanghai in a manner that the fillings are sealed, use large lumpia wrapper this will effectively seal the ends of the rolls.
For those who love cheese here is the recipe of my version of a Cheesy Lumpiang Shanghai.
Ingredients:
1/2 kilo lean ground pork
1/4 kilo shrimps, finely chopped
1 big block cheddar cheese, coarsely grated
1 medium sized onion, peeled, finely chopped
1/2 head garlic, peeled, finely chopped
1 large carrot, skinned, cut into small cubes
1 small bundle kinchay, trimmed, finely chopped
2 large size egg, beaten
3 tbsp soy sauce
salt and pepper
large spring roll wrappers
cooking oil
Cooking procedure:
Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 to 1 1/2 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2 to 3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or sweet chili sauce.
You may want to check these rolls recipe;
Lumpiang Sariwa, Lumpiang Ubod, Fresh Vegatable Roll
Pinoy Ham and Cheese Bread Roll
Chili Cheese and Ham Stick
Cheese Sticks
Chicken Cordon Bleu Rolls
Lumpiang Isda, Lumpiang Galungong
Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod
Lumpiang Gulay, Lumpiang Togue
Lumpiang Shanghai
Turon Fried Banana Roll
