When I was a teenager on Guam in the 1960s, I used to enjoy parties where my Filipino friends would serve a special treat called lumpia. Lumpia is a Filipino version of the eggroll and can be served as a side dish or an appetizer.
Yesterday, I got together with my daughter-in-law, her sister, and their Filipino mother to make lumpia. It was the first time I'd had this traditional Filipino dish in years, and I'd never make lumpia myself because I figured it would be too complicated. I was delighted yesterday when I found out that lumpia really isn't difficult to make. It just takes a while to chop all the fresh vegetables that are needed to fill the lumpia wrappers. Still, this dish is well worth the time and effort but you'll want to enlist a few other friends or family members to help with the chopping because you'll want to make lots and lots of lumpia.
There are different recipes for lumpia but all of them call for a variety of fresh, chopped veggies. Here's a recipe for Fillipino Lumpia that calls for ground pork and green cabbage (two items we did not use in our lumpia yesterday).
Here's another recipe for Fresh Lumpia that calls for shrimp and chicken, which is what we used in our lumpia.
Once you've made the lumpia you'll need a Garlic Sauce or a Sweet and Sour Sauce for dipping.
M-m-m...fresh, hot lumpia. I wish I knew the Filipino word for "delicious."
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