filipino food isnt complete withourt lumpia!. i grew up having them around. we even had lumpia shanghai yesterday for dinner with steaming rice. there are so many variations of fillings you can use, "lumpia shanghai" are small lumpias about 3 inches long, "lumpia toge" uses monngo brean sprouts as filling, with a little ground pork/beef, "lumpia cebuana" uses sotanghon as fillings along with cabbage, carrots etc.,"fresh lumpia" uses semi cooked soft special wrappers (like crepes but unsalted and softer!) filled with fresh cabbage strips,little meat, carrots strips etc. my lumpia filling yesterday was a variation of ground pork, onions, garlic, salt and pepper, and mash potatoes. this gives the filling an extra sticky texture so it wont easily fall off or its a lot easier to wrap.
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