Happy New Year Hiro-san and your wife! I accidentally bumped into this channel a few days ago and I can't help but watch each and every video even though I barely know how to cook. Because of your easy to follow recipe and your advice on alternatives for hard-to-find ingredients, I find myself wanting to learn how to cook! I might actually give this lumpia recipe a try for the weekend :)
The 'Shanghai' part of Lumpia Shanghai is actually 上海, cause it was named after the location in China it supposedly came from. They started out as Chinese Spring Rolls (春卷) before we put them in oil to add crunch. You can find variations of them like Lumpia Toge (トーゲ) made with bean sprouts (萌やし) and Lumpia Sariwa (サリィーワ) which isn't fried and has bamboo shoots (竹の子). If you wanna see a Filipino version of a Japanese dish, you can try Halo halo (ハロハロ) with is essentially kakigori (かき氷) with like 10 or so toppings mixed in :p Advisory for Halo halo: get a large bowl and mix well before taking a bite. Halo "ハロ" = To Mix " 混じる"
Yeah, I heard from a TV show It came from Chinese Merchants that came into the Philippines (Maybe before or during the Spanish occupation) It's name came from Hokkien "Lun pia" Or (潤餅)
I gotta say, he cooks with like perfection. Even if it's just first time, you cook it always like you did it before. Wow. Also there's the cousin of lumpiang shanghai, there's the dynamite and lumpiang toge. I hope you can also cook those 2. Also don't forget someday, the Filipino beverages and liquors we got. You gotta try those also. 👍
We usually try not to make lumpia too thick because that makes it harder to cook it all the way through. Yours seem to be cooked fine though. The spring wrapper looks a bit thicker and less flakey than lumpia wrapper. Lumpia wrapper is a bit delicate and tears easily, while the spring wrapper looks quite sturdy. I'm sure they're fine as a substitute, but the texture is probably gonna be a bit different.
I wrap and cook my lumpia the same way Hiro did using the traditional lumpia wrapper. Just need to cook it it in low to med fire at first, then bump it a little to crisp it up. You did it perfectly in my opinion.
@@HiroFoodinJapan You may try the Vietnamese spring roll wrapper, it's similar to Filipino Lumpia wrapper. I don't know if you have a Vietnamese store where you live. Vietnamese spring roll wrapper is thinner in texture. Also similar is the Thai spring roll wrapper. They all sell these at Asian stores here in California.
For lumpiang shanghai, you should make it a little bit thinner than what you make so that the meat is easier to cook. Also a quick tip, fry a little bit of your filling to taste before wrapping them. Your lumpia looks good. Keep up the good work 👍👍
Wow lumpiang shanghai is very yummy!! You should try another version of lumpia too, it's called lumpiang togue and instead of meat, the fillings are only veggies. It's best paired if you dip it into vinegar with lots of onions. I recommend you to also cook kilawin (raw seafood dish) tokwa't baboy (tofu and pork) kare kare with a side of bagoong alamang pinakbet adobong sitaw chicken sotanghon dinengdeng Those are a few of my favorite dishes! I hope you could try them someday with your wife!
I love how your wife giving you thumbs up nonstop. She’s so lovely and supportive. Also, since you’re living in Japan I think your lumpia is better since all the ingredients there is high quality. ❤️😊
geez what kind of ingredients have you been using on your lumpia lmao those are basic things you can find in any market wdym high quality xD the only difference was the wrapper and thats barely any difference
@@castawayonthemoon Do you know where he bought it? Why did you immediately assume ingredients from another country is better.,? Japan has low quality products and high quality products just like Philippines does.
@@castawayonthemoon sorry if i came off aggressive., its just such a common mindset for Filipinos to worship anything remotely foreign and im sick of it. and lol thanks
Some suggestions: fried garlic tastes better compared to fresh minced garlic; add diced celery (small pcs); lumpia shanghai should be thinner and smaller ..thanks
Lumpia is a general term for Filipino spring rolls that were adapted from Chinese cuisine. Lumpia are generally larger (burrito sized) and contain wet ingredients, therefore lumpia wrappers are thick to hold in wet ingredients which is mostly vegetables and tofu (no meat). This type is usually unfried. However, lumpia shanghai is a specific type of lumpia that is smaller and fried. Therefore, they use a thinner wrapper to make it crispier and cook better because it contains meat. So I think using spring roll paper is correct since trying to find “lumpia wrapper” might result in purchasing the wrong type of wrapper for lumpia shanghai. Filipinos love exploring food and adapting food cultures. You can try to cook Filipino food and give it a Japanese twist. If you cook lumpia shanghai but change its filling to a more Japanese-style filling like gyoza filling (pork and cabbage), would it taste just as good?
i love the fact that the focus of this vlog is on the FOOD that you serve. you cook food like an art and they look really delish! more power on your channel! love it!!!!
I just found your channel today and I’ve been binge watching all your Filipino dish related videos. I love them all so far. Thank you for liking Filipino dishes.
There are 3 kinds of Filipino lumpia: Lumpiang Shanghai (just like what you made), 2-Lumpiang gulay (with vegetable filling, like bean sprouts), 3- Lumpiang sariwa (made with soft crepe-like wrap with bamboo shoots with peanut sauce)
there are actually many kinds of lumpia in the philippines. it depends on what region you are. in general santos, you'll see restaurants serving tuna lumpia. the most expensive would be blue marlin lumpia. there are even fruit lumpia. it seems anything can be a filling now.
Good job. You can also use a dipping sauce (sawsawan) made of soy sauce, vinegar, minced garlic, minced onion, sugar, oil, ground pepper & whatever else you might want in there.
The thickness is fine if its intended to be your main meal with rice but if you want it thinner to serve at gatherings as finger food or appetizers just cut the wrappers into triangles and put half the amount of filling. To level up your lumpia, the best ones usually have little amount of ground shell fish mix in the filling like crab, lobster or most commonly used shrimp.
Thanks that u liked Lumpia it's simple and yet oishi...were preparing that on every occasions so I hope u will also prepare the Lumpia whenever ure attending some party or share it with your loved ones
good job. the only criticism I can make would be to make it thinner. A thinner roll ensures that the pork is cooked properly, if its not cooked enough the flavors don't come out. Also, use a very low fire when cooking, again to make sure it cooks thoroughly.
If you have access to milkfish, or "bangus" in Filipino, go ahead and substitute this to the pork. It's life-changing and a great twist to this Filipino staple.
The sound of the vegetables being chopped is so pleasant to the ears. I love lumpia. It's great you tried cooking them. You can also try another healthier version of Filipino lumpia which is fresh lumpia, it's healthier and oh so delicious esp with the specific white fresh lumpia soup, try it out. You're gonna love it.
Ohayo gozaimasu @Hiro - Food in Japan! You're Lumpiang Shanghai looks great and yummy!!! Thank you for trying and cooking our food. I do love Japanese food, especially your sushi and some street foods. Happy new year to you and your dear wife.😊😉
Please try cooking beef kaldereta, lechon kawali, Bicol Express, arroz caldo, chicken tinola, or bulalo. I'm sure you can easily find the ingredients there in Japan. Hope you have fun trying more Filipino food. :)
i'm so impressed with your knife skills that i forgot to read the subtitles. also, using spring wrappers are perfectly fine. and those really looked so good. plus, you can also use basically any kind of protein for this (just adjust the cooking time but i bet you already know that with how good you are).
My favorite lumpia is Lumpiang tahong(mussel).. Instead of ground pork, we use ground mussels. It's the best alternative if you don't like pork, for me. 👌
Happy New Year!🎉🥳🥂👏 The Lumpiang Shanghai you prepared looks so delicious! You can also add Jicama or water chestnuts for added crunch for the filling. Spiced vinegar can also be used as dipping sauce.
Your version looks good 👍… I love lumpia shanghai! I usually make it at home as comfort food. I also dip it in sweet and spicy vinegar but sometimes I eat it as is without dipping sauce.
This looks yummy! Not to mention, we had lumpia this evening. It was a 2 variety of lumpia. One is the Lumpia Shanghai with a twist because we put a grounded squid in it. And, the other one has ham and cheese inside. It was delish.
Wow the lumpia looks delicious, oishi! Try to cook chicken tinola, it's a simple chicken soup. Just saute garlic onion ginger in oil, put the chicken and saute. Put a little fish sauce and pepper to taste. Put water for broth. Then put sayote or young papaya, last is put the chili leaves or malunggay/moringga leaves. Cook till done. You can dip it a little in a fish sauce with chili for every bite. Serve it with a rice.
Don't worry about the size. Lumpia comes in many size and lengths. I usually enjoy the same as the ones you prepared. The dips also varies. You can use ketchup, soy sauce and vinegar with scallions, garlic and shallots, sweet and sour sauce or even chili sauce. :)
Glad you like the lumpia, we always make it during celebrations. You can also do it using cooked fish as alternative to pork. Fish shanghai 😊 Although its more work because you still have to debone the fish before adding to the other ingredients. Oh well, just another alternative for you 😊
Another job well done! I personally put jicama or water chestnut in my shanghai mixture for added texture and i think this is the classic recipe. Once again I want to suggest try cooking Kare Kare. It is said to be a Philippine variation of Curry of India. Thank you.
Filipino-style spaghetti (also known as Pinoy spaghetti overseas) has very similar origins to Japanese Napolitan pasta (ナポリタン). Due to a shortage of tomatoes, tomato sauce was replaced by ketchup. Ketchup was expensive in the Philippines, so banana ketchup (mashed bananas and colored a bright red) was used as a substitute for ketchup and is often very sweet. This ketchup is a great accompaniment/dip to fried food like lumpia shanghai. Modern Pinoy spaghetti now uses actual tomato sauce, but in order to mimic the sweetness from banana ketchup, the spaghetti sauce is heavily seasoned with sugar as well. So it is a perfect sweet-savory dish that is a staple in Filipino birthdays, and is often accompanied with fried chicken (or substitute with karaage).
Looks delicious! I love my mom's recipe which usually includes pickle relish and raisins which make it sweeter. It tastes even better. :) Try next time Pansit and Nilagang Baka/Bulalo (Filipino beef soup with veggies). It's one of my favorite Filipino dishes.
Congratulations! It looks authentic Filipino lumpia. 👍 Hopefully one day you can cook for your friends and family and invite them to have a taste of Filipino food instead of your usual Japanese dishes. And find out what will be their reactions. It will be precious, right? This is just a suggestion. Anyway, Happy New Year🍾🎉👍 Actually, you can prepare a huge batch of the Lumpia and keep it in the freezer…then thaw and fry whenever you feel like eating. Good job Hiro! Maybe, you are a Filipino in your previous life…just joking. Really, you are sooo good 😊
If the wrapper is too thick, you can half cook the filling first before putting them in the wrapper, that way, you can still make sure that the meat will be fully cooked once you fried the lumpia.
Yoooo.. This is your top-picked dish in the restaurant episode.. For every Philippine fiesta or birthday celebrations, lumpia is everyone's #1 target on the table, based on memes.. 🎯🤣 Can't go wrong with lumpia..
Your lumpia looks good 👍🏽!! Just a suggestion on the frying - put the lumpia “standing up” in a straining basket when you take it out of the oil - so that it drains in one end n hot steam on the other n the oil doesn’t drip to the next lumpia if it was piled up like logs on the plate. It keeps it crispy longer, as it cools down from frying, especially when u have a big/bigger batch.
Spring roll wrapper is just much thicker than the regular lumpia wrapper. You should try making lumpiang togue (bean sprouts as filling and should be cooked separately before wrapping inside the spring roll wrapper)
Lumpia is super versatile, us Filipinos and the Indonesians have our own tons of variations. I bet you would like Lumpiang Togue or Lumpia but with bean sprouts, which perfectly compliments vinegar (spiced, cane sugar, etc); Turón, which are lumpia but with a cooking banana inside and jackfruit strips; and Dinamita, which is lumpia but with a long green chili inside (thus the name Dinamita, a Tagalog-Spanish word for Dynamite)
Thank you for trying to make your own Lumpiang Shanghai. Looks good! The color is beautiful! I'm craving just watching your video and decided to make lumpia this week! ☺️ Happy New Year!!!
You can stuff almost anything to Lumpiang Shanghai! Pork, chicken, fish, veggies or even just a Bean Sprouts and Tofu. Every condiments and sauces are welcome like sweet chilli, lechon sauce, ketchups, mayo or even Your own made Cocktail Vinegar. Very fantastic dish.
Our version usually involves stirfrying all the ingredients to make sure the meat is cooked really well but yours seem to work out fine. Now I'm craving!
You can use a beaten egg to seal the edge of the lumpia. That’s what my mom does whenever she makes it. For the lumpia Shanghai, some use oyster sauce while others use fish sauce to season.
Suggestion: We make lumpia by batches and store them in fridge mainly for breakfast. Since they are probably frozen/cold, we half cook the filling before stuffing them in the wrapper so when you fry them, you don't risk burning the outside while hoping the insides cook through.
since you used pork for the filling you could also add a bit of fresh ground shrimp flesh... trust me it brings in a whole new level of flavor to the lumpia. My family has been adding that into our pork lumpia filling as far as I could remember. Your recreation looks spot on!
oh and as for the thickness and you using springroll wrappers instead of lumpia wrappers those are all acceptable. Though for meat lumpia we do usually roll them up thinner (you can still do this with the springroll wrappers you bought) so that when fried the meat gets fully cooked - if a meat lumpia is too thick there's a risk that the meat inside doesnt get cooked fully.
Happy New Year! I hope you guys have a great year! ✨
Try Dynamite..
Try to watch maria ozawa she usually cook some of filipino food.
wow , perfect ,
Happy New Year too ✨
Happy new year you guys is such a beautiful couple…husband making food for his wife..
Happy New Year Hiro-san and your wife! I accidentally bumped into this channel a few days ago and I can't help but watch each and every video even though I barely know how to cook. Because of your easy to follow recipe and your advice on alternatives for hard-to-find ingredients, I find myself wanting to learn how to cook! I might actually give this lumpia recipe a try for the weekend :)
I agree with your wife that you could sell those in a restaurant. Your lumpia looks good!
Thank you 😊
ひろさん、あけましておめでとうございます。 Thank you for cooking Filipino Dishes.. I am craving 😂
Fhernie Yusonさん、あけましておめでとうございます！Thank you for watching! Hope you have a great year!
@@HiroFoodinJapan please try BULALO next time.
The 'Shanghai' part of Lumpia Shanghai is actually 上海, cause it was named after the location in China it supposedly came from. They started out as Chinese Spring Rolls (春卷) before we put them in oil to add crunch. You can find variations of them like Lumpia Toge (トーゲ) made with bean sprouts (萌やし) and Lumpia Sariwa (サリィーワ) which isn't fried and has bamboo shoots (竹の子).
If you wanna see a Filipino version of a Japanese dish, you can try Halo halo (ハロハロ) with is essentially kakigori (かき氷) with like 10 or so toppings mixed in :p
Advisory for Halo halo: get a large bowl and mix well before taking a bite. Halo "ハロ" = To Mix " 混じる"
Yeah, I heard from a TV show It came from Chinese Merchants that came into the Philippines (Maybe before or during the Spanish occupation)
It's name came from Hokkien "Lun pia" Or (潤餅)
mas masarap ung ubod ng lumpia mas apaw ung satliness ng ubod ng niyog sa lumpia 😍
What. Filipinos invented lumpia and Halo Halo originally
@@fragilrtoothpickleggedwhit1866 nope.
@@fragilrtoothpickleggedwhit1866 I am a Filipino, and that is false.
Chigau.
Zenzen chigau.
it's really amazing that japanese loves our filipino food. lot's of love from the PH, wish you to cook other dishes
Thank you! More to come!
Same as my Japanese husband, he always lights up with joy whenever I cook our well beloved Filipino dishes
I gotta say, he cooks with like perfection. Even if it's just first time, you cook it always like you did it before. Wow.
Also there's the cousin of lumpiang shanghai, there's the dynamite and lumpiang toge. I hope you can also cook those 2.
Also don't forget someday, the Filipino beverages and liquors we got. You gotta try those also. 👍
Thank you always for leaving nice comments! I appreciate it!
We usually try not to make lumpia too thick because that makes it harder to cook it all the way through. Yours seem to be cooked fine though.
The spring wrapper looks a bit thicker and less flakey than lumpia wrapper. Lumpia wrapper is a bit delicate and tears easily, while the spring wrapper looks quite sturdy. I'm sure they're fine as a substitute, but the texture is probably gonna be a bit different.
Oh I see. Thank you for letting me know the difference! 😊
I wrap and cook my lumpia the same way Hiro did using the traditional lumpia wrapper. Just need to cook it it in low to med fire at first, then bump it a little to crisp it up. You did it perfectly in my opinion.
My mom always cook thick lumpias, they are perfectly cooked inside when we set the fire on low heat.
@@HiroFoodinJapan You may try the Vietnamese spring roll wrapper, it's similar to Filipino Lumpia wrapper. I don't know if you have a Vietnamese store where you live. Vietnamese spring roll wrapper is thinner in texture. Also similar is the Thai spring roll wrapper. They all sell these at Asian stores here in California.
For lumpiang shanghai, you should make it a little bit thinner than what you make so that the meat is easier to cook. Also a quick tip, fry a little bit of your filling to taste before wrapping them.
Your lumpia looks good. Keep up the good work 👍👍
Thanks for the tips! I appreciate it!
Wow lumpiang shanghai is very yummy!! You should try another version of lumpia too, it's called lumpiang togue and instead of meat, the fillings are only veggies. It's best paired if you dip it into vinegar with lots of onions. I recommend you to also cook
kilawin (raw seafood dish)
tokwa't baboy (tofu and pork)
kare kare with a side of bagoong alamang
pinakbet
adobong sitaw
chicken sotanghon
dinengdeng
Those are a few of my favorite dishes! I hope you could try them someday with your wife!
I love how your wife giving you thumbs up nonstop. She’s so lovely and supportive. Also, since you’re living in Japan I think your lumpia is better since all the ingredients there is high quality. ❤️😊
geez what kind of ingredients have you been using on your lumpia lmao those are basic things you can find in any market wdym high quality xD the only difference was the wrapper and thats barely any difference
@@noxlotl_ The ingredients were much high quality in Japan. I know my food ingredients ok.
@@castawayonthemoon Do you know where he bought it? Why did you immediately assume ingredients from another country is better.,? Japan has low quality products and high quality products just like Philippines does.
@@noxlotl_ I got your point and I respect it. I don’t want to argue please. Your work is nice btw. Your drawing and animation I mean. 😊
@@castawayonthemoon sorry if i came off aggressive., its just such a common mindset for Filipinos to worship anything remotely foreign and im sick of it.
and lol thanks
We double wrap lumpia to make it super crunchy for a longer time! 😋
Good job 👏
Thank you 😊
Some suggestions: fried garlic tastes better compared to fresh minced garlic; add diced celery (small pcs); lumpia shanghai should be thinner and smaller ..thanks
Thank you for the suggestions!
Lumpia is a general term for Filipino spring rolls that were adapted from Chinese cuisine. Lumpia are generally larger (burrito sized) and contain wet ingredients, therefore lumpia wrappers are thick to hold in wet ingredients which is mostly vegetables and tofu (no meat). This type is usually unfried.
However, lumpia shanghai is a specific type of lumpia that is smaller and fried. Therefore, they use a thinner wrapper to make it crispier and cook better because it contains meat. So I think using spring roll paper is correct since trying to find “lumpia wrapper” might result in purchasing the wrong type of wrapper for lumpia shanghai.
Filipinos love exploring food and adapting food cultures. You can try to cook Filipino food and give it a Japanese twist. If you cook lumpia shanghai but change its filling to a more Japanese-style filling like gyoza filling (pork and cabbage), would it taste just as good?
i love the fact that the focus of this vlog is on the FOOD that you serve. you cook food like an art and they look really delish! more power on your channel! love it!!!!
I just found your channel today and I’ve been binge watching all your Filipino dish related videos. I love them all so far. Thank you for liking Filipino dishes.
Thank you for binge watching my videos! 😊
I like that you always eat the dish with rice .
We love rice! 😆
Wow! It's nice that you try our lumpia.. maybe the next time you try it, add some celery.
Thank you for the suggestion! Will do!
You cook Filipino dishes like a pro! Good job! I haven't tasted it, but using the ingredients and how you do it, looks very delicious!
There are 3 kinds of Filipino lumpia: Lumpiang Shanghai (just like what you made), 2-Lumpiang gulay (with vegetable filling, like bean sprouts), 3- Lumpiang sariwa (made with soft crepe-like wrap with bamboo shoots with peanut sauce)
I didn’t know! Thank you ☺️
there are actually many kinds of lumpia in the philippines. it depends on what region you are. in general santos, you'll see restaurants serving tuna lumpia. the most expensive would be blue marlin lumpia. there are even fruit lumpia. it seems anything can be a filling now.
@@claireglory wow thanks for the info. Didn't know about tuna and blue marlin lumpia coz I am from Manila. Hope to visit GenSan in the future.
All of them are delicious and my favorites!
@@claireglory fruit lumpia? I only know of banana (saba variety) which is called turon and which may have jackfruit or ube halaya, too.
I like doing mine with celery, makes the filling more fragrant and yummy 😋
kinchay (chinese celery) is life 😃
@@gakkibear kinchay is parsley
@@mugenjin1986 no, its not. please look it up before correcting me. or check your local Asian supermarket 🛌
@@mugenjin1986 yeah they are totally different. I prefer using Kinchay for pancit and shanghai.
I agree, we also put "kinchay" in our lumpiang shanghai. And also, "Kinchay" is "Cilantro" or "Chinese Parsley".
You may try an alternate dipping sauce - vinegar with chopped onions, garlic, and wasabi. 😋
Good job. You can also use a dipping sauce (sawsawan) made of soy sauce, vinegar, minced garlic, minced onion, sugar, oil, ground pepper & whatever else you might want in there.
You can store it in the freezer and cook some anytime. Great as finger food with beer as well.
Yum!! I'm planning to make one tomorrow after watching your video :)
The thickness is fine if its intended to be your main meal with rice but if you want it thinner to serve at gatherings as finger food or appetizers just cut the wrappers into triangles and put half the amount of filling. To level up your lumpia, the best ones usually have little amount of ground shell fish mix in the filling like crab, lobster or most commonly used shrimp.
I'll try cooking thinner version in your way!
Thanks that u liked Lumpia it's simple and yet oishi...were preparing that on every occasions so I hope u will also prepare the Lumpia whenever ure attending some party or share it with your loved ones
I love lumpia so much. Good job Hiro-san.
Me too! Thank you 😊
I really like how you cook Filipino dishes, you make them looks so easy and yet so delicious!
good job. the only criticism I can make would be to make it thinner. A thinner roll ensures that the pork is cooked properly, if its not cooked enough the flavors don't come out. Also, use a very low fire when cooking, again to make sure it cooks thoroughly.
Thank you for the suggestions!
This is so lovely! You deserve more subs! ❤️
Thank you so much 😀It means a lot to me!
If you have access to milkfish, or "bangus" in Filipino, go ahead and substitute this to the pork. It's life-changing and a great twist to this Filipino staple.
Thank you for the tips!
Substitute oyster with celery for aroma and better taste. And dont put too much filling on wrapper. 😊
Thank you for the tips!
Lumpia is always at the top no matter how delicious the adobo is. In every party, it's always the first one to vanish.
The sound of the vegetables being chopped is so pleasant to the ears. I love lumpia. It's great you tried cooking them. You can also try another healthier version of Filipino lumpia which is fresh lumpia, it's healthier and oh so delicious esp with the specific white fresh lumpia soup, try it out. You're gonna love it.
I can tell how crispy it is from the color. I hope you enjoyed making it.
I did! Thank you 😊
Ohayo gozaimasu @Hiro - Food in Japan! You're Lumpiang Shanghai looks great and yummy!!! Thank you for trying and cooking our food. I do love Japanese food, especially your sushi and some street foods. Happy new year to you and your dear wife.😊😉
I would always be super happy when my mom would put these in my lunchbox (bento) when I was a kid. It's still one of my favorites today.
Please try cooking beef kaldereta, lechon kawali, Bicol Express, arroz caldo, chicken tinola, or bulalo. I'm sure you can easily find the ingredients there in Japan. Hope you have fun trying more Filipino food. :)
Next video is going to be about Bicol Express!
i am craving for more filipino food
i'm so impressed with your knife skills that i forgot to read the subtitles. also, using spring wrappers are perfectly fine. and those really looked so good. plus, you can also use basically any kind of protein for this (just adjust the cooking time but i bet you already know that with how good you are).
3:19 "Lumpia is more delicious in sweet chili sauce."
You do not realize how happy I am to hear that from you. I'm like a father at his sons wedding 😭
My favorite lumpia is Lumpiang tahong(mussel).. Instead of ground pork, we use ground mussels. It's the best alternative if you don't like pork, for me. 👌
I wanna try it too 😄
amazing cooking skills 😍😍
Thank you 😊
Happy New Year!🎉🥳🥂👏
The Lumpiang Shanghai you prepared looks so delicious!
You can also add Jicama or water chestnuts for added crunch for the filling. Spiced vinegar can also be used as dipping sauce.
Happy New Year!🎉Thank you for the tips!
Your version looks good 👍… I love lumpia shanghai! I usually make it at home as comfort food. I also dip it in sweet and spicy vinegar but sometimes I eat it as is without dipping sauce.
Thank you 😊
This looks yummy! Not to mention, we had lumpia this evening. It was a 2 variety of lumpia. One is the Lumpia Shanghai with a twist because we put a grounded squid in it. And, the other one has ham and cheese inside. It was delish.
Your lumpia sounds delicious! 😊
Wow the lumpia looks delicious, oishi! Try to cook chicken tinola, it's a simple chicken soup. Just saute garlic onion ginger in oil, put the chicken and saute. Put a little fish sauce and pepper to taste. Put water for broth. Then put sayote or young papaya, last is put the chili leaves or malunggay/moringga leaves. Cook till done. You can dip it a little in a fish sauce with chili for every bite. Serve it with a rice.
I’ll try it in the future video. Thank you 😊
私達 (家族) いっぱいなルムピアがやったねわ✌️ いい動画です。
お正月の食べ物や珍味について、さすが母も色々良いな料理作った、今日もお正月です。 素晴らしい新年をお過ごしください。
ありがとうございます！Jeanilyn さんも素敵な新年をお過ごしください😊
Thank you for cooking Filipino food it fills me up with so much positivity when any food from a country I grew up in is ensured to be remembered
Don't worry about the size. Lumpia comes in many size and lengths. I usually enjoy the same as the ones you prepared. The dips also varies. You can use ketchup, soy sauce and vinegar with scallions, garlic and shallots, sweet and sour sauce or even chili sauce.
:)
that lumpia wrapper is so beautiful, ours breaks easily so you have to be very gentle
Glad you like the lumpia, we always make it during celebrations. You can also do it using cooked fish as alternative to pork. Fish shanghai 😊 Although its more work because you still have to debone the fish before adding to the other ingredients. Oh well, just another alternative for you 😊
My all time favorite Filipino food! Lumpia!!! Thank you for promoting our food to the world! Arigato Gozaimasu! 💕
You actually nailed it😁
Thank you so much!
I can't believe your so good at cooking, all your videos are all success ❤️❤️
Thank you so much!
You are now slowly on the edge of getting to discover Dinamite recipe, with ground beef and cheese , and mayo- catsup dip. Delicious.
Another job well done! I personally put jicama or water chestnut in my shanghai mixture for added texture and i think this is the classic recipe. Once again I want to suggest try cooking Kare Kare. It is said to be a Philippine variation of Curry of India. Thank you.
I'll definitely cook Kare Kare in the near future! Thank you!
Jicama or singkamas is seasonal in the Philippines and i think its not available in Japan. You can use Sayote or Zuchini for alternatives.
Always a great video to watch … 👍🏼👍🏼👍🏼👍🏼😋
Thank you 😊
You should try our noodle dishes: Lomi, pancit bihon, pancit canton, pancit palabok, pancit malabon, and the Filipino version of spaghetti.
I’m interested in Filipino style spaghetti 🍝😊
Filipino-style spaghetti (also known as Pinoy spaghetti overseas) has very similar origins to Japanese Napolitan pasta (ナポリタン). Due to a shortage of tomatoes, tomato sauce was replaced by ketchup. Ketchup was expensive in the Philippines, so banana ketchup (mashed bananas and colored a bright red) was used as a substitute for ketchup and is often very sweet. This ketchup is a great accompaniment/dip to fried food like lumpia shanghai.
Modern Pinoy spaghetti now uses actual tomato sauce, but in order to mimic the sweetness from banana ketchup, the spaghetti sauce is heavily seasoned with sugar as well. So it is a perfect sweet-savory dish that is a staple in Filipino birthdays, and is often accompanied with fried chicken (or substitute with karaage).
Yay new video! Just recently came across your channel few days ago. I'm liking the simple laid-back format. Please try our dish called Kare-kare next.
Glad you found our channel! I’ll try Kare Kare too👍
Wow those look real good! The crunch at 3:54 was awesome! Happy New year you two!
Happy new year to you too 😊
I like watching your videos with your wife. the couple that is so soothing and calming. Your mukbang videos are really addicting!
Looks delicious! I love my mom's recipe which usually includes pickle relish and raisins which make it sweeter. It tastes even better. :)
Try next time Pansit and Nilagang Baka/Bulalo (Filipino beef soup with veggies). It's one of my favorite Filipino dishes.
Even as a Filipino, I hate raisins🤮
I give you big kudos every time you cook Filipino food! You do an amazing job, Hiro! We love your videos!
Thank you always for watching and leaving comments, Mari! We appreciate it!
Are you a chef Hiro-san? Your knife skills are excellent!
Thank you 🙏 I used to be a cook 👨🍳
Congratulations! It looks authentic Filipino lumpia. 👍
Hopefully one day you can cook for your friends and family and invite them to have a taste of Filipino food instead of your usual Japanese dishes. And find out what will be their reactions. It will be precious, right?
This is just a suggestion. Anyway, Happy New Year🍾🎉👍
Actually, you can prepare a huge batch of the Lumpia and keep it in the freezer…then thaw and fry whenever you feel like eating. Good job Hiro! Maybe, you are a Filipino in your previous life…just joking. Really, you are sooo good 😊
Thank you for your nice comment! I’ll cook a huge batch next time and freeze it! Happy new year to you too 😊
If the wrapper is too thick, you can half cook the filling first before putting them in the wrapper, that way, you can still make sure that the meat will be fully cooked once you fried the lumpia.
I have watched all of your cooking videos and i can say that you really nailed cooking Filipino dishes.
Yoooo.. This is your top-picked dish in the restaurant episode..
For every Philippine fiesta or birthday celebrations, lumpia is everyone's #1 target on the table, based on memes.. 🎯🤣
Can't go wrong with lumpia..
Thank you for remembering! It makes sense that lumpia is everyone's #1 target on the table😊
It's tasty, it's convenient... And it fits in your pocket for later snack 🤣😂😂
Your lumpia looks good 👍🏽!!
Just a suggestion on the frying - put the lumpia “standing up” in a straining basket when you take it out of the oil - so that it drains in one end n hot steam on the other n the oil doesn’t drip to the next lumpia if it was piled up like logs on the plate.
It keeps it crispy longer, as it cools down from frying, especially when u have a big/bigger batch.
美味しそう！🤤
Thank you for cooking Lumpiang Shanghai! Greetings from the Philippines. 🇵🇭
ヒロさん、あけおめ！🎉
BorjTVさん、あけおめ！
Thank you for watching from the Philippines. 🇵🇭
4:11 5:30 right!! A lot of filipino dishes is accompanied with rice that's why it'scommonfor filipino dishes to have strong flavors
Its perfect i can say,as a filipina.great job
Spring roll wrapper is just much thicker than the regular lumpia wrapper.
You should try making lumpiang togue (bean sprouts as filling and should be cooked separately before wrapping inside the spring roll wrapper)
Just came across your YT channel and enjoying your videos. Belated Happy New Year! Happy to see you and your wife are enjoying Filipino dishes.
Glad you found us! Belated happy new year to you too! 😊
Wow! That was perfect! And looks delicious!
Usually we use egg wash as the glue :) Try making them smaller/thinner - fun bite size
I tasted similar to gyoza maybe because of green onions 🤔 we usually use kinchay (chinese parsley) instead.
Lumpia is super versatile, us Filipinos and the Indonesians have our own tons of variations.
I bet you would like Lumpiang Togue or Lumpia but with bean sprouts, which perfectly compliments vinegar (spiced, cane sugar, etc); Turón, which are lumpia but with a cooking banana inside and jackfruit strips; and Dinamita, which is lumpia but with a long green chili inside (thus the name Dinamita, a Tagalog-Spanish word for Dynamite)
Thank you for trying to make your own Lumpiang Shanghai. Looks good! The color is beautiful! I'm craving just watching your video and decided to make lumpia this week! ☺️ Happy New Year!!!
Thank you for watching! Happy new year to you too! Hope you have a great year 😊
Absolutely Fabulous. Amazing. Looking forward to seeing more great vlogs. Thank you kindly for sharing this with all your viewers.
Wow! You are so good in cooking? I am glad to see you cook and eat this dish.
Wow, I'm craving already!!! You made me think of cooking this for dinner!
You’re an amazing cook! I’m glad you both enjoy Filipino cuisine!
Well done you did it great also you roll it nicely and the texture looks nice 😋
- you can call it Lumpia for short
You can stuff almost anything to Lumpiang Shanghai! Pork, chicken, fish, veggies or even just a Bean Sprouts and Tofu. Every condiments and sauces are welcome like sweet chilli, lechon sauce, ketchups, mayo or even Your own made Cocktail Vinegar. Very fantastic dish.
More Filipino food please. I want more. Craving for delicious food.
Our version usually involves stirfrying all the ingredients to make sure the meat is cooked really well but yours seem to work out fine. Now I'm craving!
Try Filipino desserts like Mango float or Turon 😁
Thank for trying cooking the Filipino dish this second time I watch your video
Tip: Used Magic Sarap (Filipino seasoning granules) or if it is not available there, you can also used MSG and a little bit of sugar to taste.👌
Happy New Year! sending love from Manila, Philippines.
Thank you from Japan 🇯🇵😊 Happy new year to you too ☺️
i've watched atleast 5 videos of this channel and man i love this guy already keep it up!!
You can use a beaten egg to seal the edge of the lumpia. That’s what my mom does whenever she makes it.
For the lumpia Shanghai, some use oyster sauce while others use fish sauce to season.
The wrappers you used are perfectly fine. They turned out great!
Suggestion: We make lumpia by batches and store them in fridge mainly for breakfast. Since they are probably frozen/cold, we half cook the filling before stuffing them in the wrapper so when you fry them, you don't risk burning the outside while hoping the insides cook through.
So good, professional cook. Subarashi 👍
since you used pork for the filling you could also add a bit of fresh ground shrimp flesh... trust me it brings in a whole new level of flavor to the lumpia. My family has been adding that into our pork lumpia filling as far as I could remember. Your recreation looks spot on!
oh and as for the thickness and you using springroll wrappers instead of lumpia wrappers those are all acceptable. Though for meat lumpia we do usually roll them up thinner (you can still do this with the springroll wrappers you bought) so that when fried the meat gets fully cooked - if a meat lumpia is too thick there's a risk that the meat inside doesnt get cooked fully.
I'm so amazed with your knife skills. whenever i cooked lumpia, i'll be needing food processor to cut those ingredients. ❤️❤️❤️❤️❤️❤️
You can now open your own Filipino restaurant in Japan.
Haha! Thank you 😄