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Filipino Lumpia

Reviewed: Jun. 25, 2012
This might be a little time consuming, but it freezes well and is delicious every time. I have tried this recipe, as is and with changes, and it's a huge hit every time. Here is what I have found works best for me: The half pork and half beef mixture is tastiest, although I personally prefer to use a mushroom and some meat mixture. Sesame oil tastes great for frying or baking. We use low sodium soy sauce and no salt or it’s too salty and overpowers the veggies. We don’t use garlic powder; we just up the fresh garlic. We found we need more seasoning then the recipe calls for so we season to taste as everything is cooking. As another reader suggested add some thinly sliced green beans. I recommend adding about half a small can of chopped water chestnuts which will soak in flavor yet remain crunchy. You can use most veggies without fear as long as you remember to keep the ratio of soft & crunchy, and adjust the seasoning/sauce as needed. If you have a good food processors then use it. You really do want small pieces of everything mixed together. I feel the Menlo wrappers work best, but pretty much any lumpia/egg roll/ wonton wrapper can be substituted with good results. Oh and just in case, Youtube how to fill the rolls before you do it the first time.
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