It has been a tradition in my family to cook our favorite Filipino dishes every year for Noche Buena. The occasion is made even more special because everyone helps me prepare their favorite food. This includes my little girls, Danika and Danielle, which are my constant little helpers. They were introduced to cooking at a young age and now they are trying to learn the basic ins and outs of the kitchen. They even helped me prepare our Noche Buena Lumpiang Shanghai, which is their favorite.
Christmas in the Philippines is always fun and festive. It is something that I dreamt of experiencing every year. However, we as a family still enjoy and share the essence of a Filipino Christmas even if we are far away from the motherland.
Chicago has been our home for the past 11 years. It might be a whole new place for us, but this does not stop us from being Filipino. I, along with my wife Dey, always make sure to educate our kids about Filipino culture and tradition. Every christmas season, we attend Simbang Gabi with the family here in the Northern suburbs. I feel blessed to live in a community where there are fellow Filipinos that are active in organizing such activities. And yes, we also enjoy eating puto bumbong and bibingka after the mass.
Ask my little girls about their favorite Christmas Filipino food and both of them will reply with a single answer, Lumpia (egg roll). They became huge fans of this dish to the point that they were asking me to teach them how to make and cook Lumpiang Shanghai. They always have fun in combining and mixing the ingredients. It can be messy sometimes, but it is always a fun experience to prepare food together with the kids in the kitchen.
Please share the joy with us by trying the Lumpiang Shanghai recipe below. It is exactly how we made it in the video. It might sound simple, but I can tell you that it is tasty and really yummy. It so good to the point that you can eat it without any dipping sauce. Enjoy the lumpia and Have a Happy Christmas!
Try this Recipe for Noche Buena Lumpiang Shanghai. Let us know what you think.
- 3½ lbs. ground pork
- 1 knorr pork cube
- 1 cup minced Jicama (singkamas)
- 1½ cup minced carrot
- 2 medium yellow onion, minced
- ¼ cup coarsely chopped flat leaf parsley
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- 2½ teaspoons salt
- 2 eggs
- 40 to 50 pieces lumpia (egg roll) wrapper
- 3 to 4 cups cooking oil
- In a large bowl, combine ground pork, carrot, onion, singkamas, parsley, garlic powder, salt, ground black pepper, eggs, and Knorr pork cube. Mix well until all ingredients are well blended.
- Start to wrap the mixture by laying a piece of lumpia wrapper flat in a clean surface. Scoop 1 to 2 tablespoons of meat mixture and place it towards the lower end of the wrapper. Compress the mixture using your clean fingers and mold it into a cylinder. Pull the lower end of the wrapper to cover the mixture and then fold the left and right ends inwards. Roll until the mixture is fully covered. Apply a little bit of water to the far and of the wrapper and press it against the rolled lumpia to seal it. Perform this step until the meat mixture is fully consumed. Note: See the video below or the execution.
- Heat oil in a deep pot. Once the oil starts to heat-up, start to fry the lumpia into batches of 7 to 8 pieces. Continue to deep fry in medium heat until the lumpia starts to float.
- Once the color turns light to medium brown, remove the lumpia from the cooking pot and arrange in a plate with a cooling rack or paper towel. Let it cool down. Continue to fry the other batches.
- Transfer to a serving plate. Serve with Sweet and sour sauce.
- Share and enjoy!
Watch the Video on How to Cook Noche Buena Lumpiang Shanghai