Want a taste of fresh Filipino cooking? Learn how to make Lumpiang Sariwa — a vegetable-packed spring roll wrapped in a soft homemade crepe-style wrapper, topped with sweet garlic peanut sauce.

Lumpia, the beloved Filipino-style eggrolls, are thin, crunchy, golden rolls filled with savory meat and vegetables, ...

Place the lumpia seam-side down on a tray or plate then use the remainder of the filling and wrappers. You will have 40 to 60 lumpia, depending on how much you fill them. Pour oil to a depth of ...

Make the lumpia filling: In a large bowl, combine pork, 2 teaspoons sugar, soy sauce, salt, pepper, carrots, celery, garlic and onions. Mix well. Working with one wrapper at a time, scoop about ...

Cohen is the owner of Pig & Khao in New York City. To kick off Asian American and Native Hawaiian/Pacific Islander (AANHPI) Heritage Month, chef Leah Cohen is bringing flavors from her Filipino ...

Shatteringly crisp and stuffed with juicy pork filling, Shanghai lumpia are a popular Filipino dish similar to fried spring rolls. Pork is the traditional filling, but lumpia can also be made with ...

Jessette Kalsi scoops generous spoonfuls of a savory blend — meat, vegetables, spices, and sauces — and places it onto a lumpia wrapper. With practiced hands, she folds the bottom edge and ...

Add the egg to tuna mixture and stir well to coat. To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line.

I’ve long loved lumpia, a mainstay of Filipino cuisine. Similar to Chinese spring rolls, these thin cigar-shaped wrappers are filled with either meat, vegetables or both, and fried until ...

4. Spoon 2 tbsps. filling onto middle of each lumpia wrapper, and wrap like a regular spring roll. Use cornstarch slurry to seal the edges. 5. Fry to enjoy or freeze for a longer shelf life.