Panara Recipe

Panara Recipe

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5 from 1 review

Preparing Panara is easy it’s like you’re  doing Shanghai Rolls but in a different way because in Shanghai you are rolling it to make it seal but in Panara you just fold it and press at the edge to make it secure when cooking. When it comes to the ingredients, I love it when I put more ground shrimp because that makes the Panara Recipe more even tastier.


  • 3 tbsp. Cooking oil will be used for sauteing
  • 3 cloves Garlic, minced
  • 1 medium Onion, minced
  • 1/4 kg shrimps, peeled & chopped
  • 2 Pork Broth Cube
  • 4 cups Upo (bottle gourd), peeled & sliced
  • Lumpia wrapper
  • Canola cooking oil for deep-frying


  1. Heat oil and saute garlic and onion until limp.
  2. Add shrimps, Pork Broth Cubes, and Upo
  3. Simmer about 10 min. or until cooked. Drain liquid well and allow to cool.
  4. Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
  5. Deep-fry until golden brown.
  6. Drain on paper towels to remove oil.
  7. Serve.