Comments on: Lumpiang Hubad / Naked Spring Rolls

By: mayums

mayums — Mon, 12 Oct 2009 09:06:02 +0000

such a timely post, have been looking for a recipe of this dish for my hubby and son’s birthday next year. i want this on our menu, and we’ll do all cooking at home. thanks, MM. will check the lumpiang ubod post as well.

By: bagito

bagito — Sat, 10 Oct 2009 21:07:08 +0000

love the 2nd to last pic–talk about some mixing action! nagmistulang ipo-ipo yung gulay. :-)

By: terrey

terrey — Wed, 07 Oct 2009 09:15:56 +0000

wwwaaaahhhh galaway na sad ko!!!

By: Zerho

Zerho — Tue, 06 Oct 2009 05:16:46 +0000

Our canteen here makes my favorite lumpiang hubad! They crispy fry the camote and then mix it with the other ingredients after cooking. It adds a unique texture and taste to this dish.

By: chel

chel — Tue, 06 Oct 2009 01:26:30 +0000

Thanks Mr. MM :)

By: faithful reader, United States

faithful reader, United States — Tue, 06 Oct 2009 00:00:11 +0000

You can also use the vietnamese rice paper to wrap this. It is also good.

By: Betchay

Betchay — Mon, 05 Oct 2009 23:58:07 +0000

Check out this video on how to make lumpia wrapper by Andrea Nguyen author of the book Asian Dumplings

https://www.asiandumplingtips.com/2009/04/how-to-make-shanghai-spring-roll-wrappers-video.html#

Looks easy but I bet if I do this, bits of dough will splatter all over the kitchen and not to mention burnt fingers! :)

By: JR

JR — Mon, 05 Oct 2009 23:41:52 +0000

MM,

My all time favorite is “lumpiang hubad”.

By: denise

denise — Mon, 05 Oct 2009 19:31:01 +0000

oooh…this is what i had for dinner…3 lumpiang sariwa…my aunt used some leftover ginisang toge with tofu and added some chorizo… the wrappers we use are commercially-made and exported from malaysia

By: chrisb / chip

chrisb / chip — Mon, 05 Oct 2009 18:16:51 +0000

Hi MM, have been on lurk mode the past few weeks, glad your wok chronicles are coming along nicely. And the scallop recipe on the previous post is killer =) .

Btw, I have another tokayo (?) Oh well, I do realize that Chris is a very common name and so is my surname so it’s not far off that there will be another chrisb out there… So I’ll use here the handle I use over at Lori’s, Chip. (Lori asked why Chip, I replied that I’ve been called that countless times in the kitchen, haha)