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.

By: CecileJ

CecileJ — Tue, 11 Dec 2007 06:09:26 +0000

oops, typo: sauce not souce! Heehee!

By: Madeline

Madeline — Tue, 11 Dec 2007 04:48:35 +0000

Our family had dinner at La Mesa Grill last Sunday and we ordered the Tinapa roll and Crispchon.
The Crispchon, is their bestseller. It is lechon wrapped in pandan creepes, wansuy, cucumber and leeks garnishes with choices of 3 sauces: garlic, curr y mustard, spicy pork, rikki’s choice, wansuy infused and sweet chili. The sauce comes in 3’s. I loved the garlic sauce though the others were also good. The crispy tawilis is also good.
They have an ongoing promo. My sister bought the brochure in which there are discounts offered. It was sold at I think 300+. We got 50% discount from the order of cripschon and another coupon of 1,000 order with a discount of P500.00. There are many discount coupons in that brochure specifically for La Mesa Grill. If you dont know, it is Senator Kiko and Sharon who owns this place. The place is jam packed. We ordered others but what I mentioned were served lumpia style. How creative Filipinos are and it is something different.
I also ate there Christmas time last year and we had the best place in time for the fireworks. Now their shedule is Friday and Saturdays! I thought it was on a Sunday.

By: CecileJ

CecileJ — Tue, 11 Dec 2007 02:34:13 +0000

I have a tip when wrapping lumpia: No need to fold in the ends of the wrapper. Just roll the filling in the wrapper, seal with egg wash then snip off the ends and dip the ends in flour. Lumpia is neat and even in size. (But works only for Shanghai or chicken lumpia. Baka if veggie lumpia, the filling will fall out.)

Easy peasy chicken lumpia: buy the chicken lumpia mix from Magnolia chicken station, add some sesame oil and wrap. Serve with a sweet sour sauce made from vinegar, sugar, water, starch and garlic. My kids love it.

I’m a lumpia person myself. The globe lumpia one reader mentioned is so named cos the hole in the wall is located at the side of the old Globe theater near Raon (not Ongpin.) It’s chinese style lumpia in fresh wrapper and has veggies, crushed peanuts and sugar and garlic and a sweetish souce.

By: beth

beth — Mon, 10 Dec 2007 13:44:03 +0000

How To make your lumpia crispy?–Deep fry in hot oil and cook in batches so as not to lower the temp of your oil.And right–you drain it on paper towel standing up on one end.And please do not cover or you’ll make it soggy.And yes–the Thai rice paper wrapper is “makunat” when fried that’s why I use it only for fresh vietnamese spring rolls.For crispiness,nothing tops our local lumpia wrapper!

By: Bing

Bing — Sun, 09 Dec 2007 22:57:49 +0000

With mayonnaise…yes, I enjoy fried lumpia, the kind that has bean sprouts, shrimp, etc., with mayonnaise. I haven’t met anyone who eats it this way (if the topic or situation ever comes up) and have received comments like “Huh?” or “With mayo? Yuck!” As to size, any will do as long as there are several layers of crispy, crunchy fried lumpia wrapper to sink my teeth into. Lumpia Shanghai is my safe fave when not quite sure of what to have in a Filipino/Chinese restaurant. I like it with the sweet-sour dipping sauce and salted fish fried rice…or yung chow fried rice will do too.