Comments on: What’s in Your Favorite Fried Lumpia?

By: clementius

clementius — Wed, 09 Sep 2009 02:48:04 +0000

hey guys have you tried doing fresh anchovy rolls? same size they use for “kinilaw”… only difference with our lumpia is instead of chopping all the ingredients ( some celery strips of about 2 in. kinchay leaves, carrot strips, camote strip, tinapa flakes, & togue) the deveined & cleaned dilis is soaked in achuete oil for about an hour, veggies are laid ON STRIP together with the dilis (of about 3 in length)- wrapped in thin lumpia wrapper of about two folds – then chilled for about an hour before frying— this should yield a crip-smokey flavored lumpia (due to tinapa flakes), mid-orangey brought by the achuete oil— and a lil hint of tangy celery & sweet potato strip. dipped in your choice of sinamak or ketchup… YUM YUM!

By: tatatz

tatatz — Sat, 13 Sep 2008 17:53:20 +0000

thanks sa lahat ng nag comment dito, nagkaroon me tuloy ng idea to cook lumpia in different ways. sobrang fave kasi ng husband ko ang lumpia, especially lumpiang toge and lumpiang ubod.

By: alvin

alvin — Mon, 21 Jul 2008 08:15:59 +0000

bonggang-bonggang lumpia!! masarap ba yan??

By: Barbarainnc

Barbarainnc — Sun, 06 Jul 2008 13:24:19 +0000

I got this recipe from a restaurant back home, they mix equal amounts of vinegar, sugar, and banana ketchup for the dipping sauce for the lumpia. I just love lumpia !!!! :) :) :) :)

By: bob boy

bob boy — Tue, 19 Feb 2008 23:32:07 +0000

masarap pag mainit at malutong na mi siling labuyong sukang sawsawan at chicharon pag dating ng hapon sa nag lalako ng balut pag ka gabi. sa umaga bote garapa naman ha ha haa ang daling yumaman noon.