The sweet chili dipping sauce is simply awesome. A good substitute is sold in Wal-Mart, but the one from the Asian Markets are MUCH better. We make lumpia all of the time (married into a Filipino family) so we don't write down what we do. I needed to find something close for a friend, and this was pretty much it. We also use the beef/pork combo. I am going to have to try the adobo seasoning the next time just to see. :) The secret to sealing the edges is brusing egg whites along the edge. By brush, I mean dip your fingers in the egg white and rub it along the edge. If you think you would like it added to the lumpia, add it! Be careful cooking from frozen. Keep the oil temp at medium to medium-low to prevent the oil from reacting violently and caushing a fire. (Yes, I have done it! But anyone who fries stuff knows to keep a LARGE lid or cookie sheet to slide over a grease fire. Turn off the heat, wait a minute, remove the lid, and pick up where you stopped. When you turn the heat on again, keep it LOW!) Thanks for saving me the trouble of trying to measure what we use while making these treats!
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The sweet chili dipping sauce is simply awesome. A good substitute is sold in Wal-Mart, but...