So all of my family originated from Guam. We always have Chicken Adoble (dunno if that's spelled right) at least 4 times a month. Love that I can connect more to my culture via these recipes
I buy the blue box lumpia wrapper they are already individually separated with paper in between. Makes life easier. A little more expensive but worth it. To me anyway!
I make my lumpia with bean sprouts, carrots, cabbage, green beans and raisins. sometimes I also add shrimp. And I just season it with light soy sauce and pepper that's it. And I use the lumpia wrapper that is individually separated. I only use that kind of wrapper and yes the wrapper you use does make a difference. I never use those Menlo wrappers because I don't like the taste. it is not flaky. And I do use ground beef and ground pork...mix that. Yup my family loves my lumpia lol!!! oh yes and don't forget the sauce... which is vinegar and a little bit of soy sauce and fresh garlic minced and Bam..... delicious! 😋 oh yeah and I use the egg wash to seal it.
My Filipino MIL always uses ground pork and drained French cut green beans in the place of carrots. She also uses the red packaged "Menlo" brand of wrappers.
Don't stop posting your how to dishes. My wife and I live in the Philippines and even if we can't get all the thing needed to mimic you dishes we do the best we can. We really enjoy the car trips you have posted. Thanks
i commented before the end of the video but i REALLY appreaciate you saying how to store the cooked lumpia for a party!! i was wondering even before you said.
My mom would use chicken after boiling and shredding plus shrimp; her only spices were garlic and onion powder plus soy sauce, still is as good, also cabbage, carrot and fresh cut green beans. If she uses ground beef, she would use carrots, bean sprouts and green onions as filler. No matter how you make it, it is always appreciated in our Tamuning fiesta parties. God bless you Paula Q., for sharing your heart and recipes. I love them all.
you are so right as to the different egg rolls and lumpia I myself will choose lumpia any day there is special lumpia, shanghai lumpia. and banana lumpia and quite a few others. I have lived in Guam for many years and also in the Philippines so I have eaten many lumpia and enjoyed them all
Lumpia (and pancit for that matter) became common at fiesta tables during post WWII Guam with the arrival of many Filipino laborers to Guam. Filipino products were imported by both military and private importers. Chamorros learned the preparation from those laborers and prepared lumpia to their liking.
This is the ONLY wrappers I use! I’ve tried the others and none compares to Simex Lumpia wrappers. I get the blue package, so much easier than the red pkg. I sell my lumpias and all my lumpia eaters love the crispy wrappers. ❤️
Thank you..😊...same as my mom’s...but she also added some potatoes...I think she did that as a filler, too...still very good, too💕 keep safe and God bless!💗
My family is actually from Guam i was born here in the states tho n we make Lumpias all the time i love them n love helping mi grandmother make them we also always make Fina'Denne' to go with them, honestly the best sauce every but needless to say we make alot of Guam dishes throughout the year
I'm Chinese American and I love egg rolls, partiicularly my moms egg roll, you are right each person is bias when it comes to food because we love foods that remind us of a memory . And I can tell you I too hate restaurant egg rolls ,there just not the same.
My husband was in the Navy and stationed in Guam in the early 70s, and I was there with him. We had Lumpia and always talked about how good it was. We live in Green Bay, WI now and found your recipe. We had a hard time finding the wrappers, but did find them and made them. They were great! Brought back lots of memories.
Mama…you need the BLUE ziplock-that’s the freezer ones. Also I put my wrapped lumpia on a dinner plate-stick in freezer for 7-10 min, then transfer to the Blue ziplock w/no wax paper. Loved hearing you say Finidenni sauce, Pansit and red rice! Sorry for spelling, I was stationed on that BEAUTIFUL Island (with Beautiful People) 1988-92, so spelling eludes me. But I can still smell the Lumpia! And I was taught to use egg whites for the glue. Enjoy! I have some in the freezer as we speak! Here in Pennsylvania it is VERY hard to get the right wrappers, so I know what you mean.
These are delicious I bought your book and used your recipe many times but have in the last few years. But now I can’t find those wrappers in all of Northern California. BUMMER!!
Ahhhh they do have it in Northern California that's were I live in Vacaville CA. They sell it in the Asian stores. I buy mine at the County Market or Seafood City in Vallejo or Sacramento. Well there everywhere.
Just a suggestion: My mom always made it with bean sprouts. You can find it canned in the asian goods section at the market. It helps to save on time if you substitute this for the cabbage and I like the taste. I like it both ways, but the bean sprouts is fast and easy.
Yes my mom uses bean sprout also with ground beef, cabbage and carrots. It’s delicious; so many variations. She never puts oyster sauce cause some people are allergic to it. But yes, onion and garlic powder plus soy sauce for seasoning as soy sauce is salty already.
OMG! THAT CRUNCH SOUND WAS THE BOMB! Haven't had a true Lumpia in years. Egg rolls & Spring rolls dominate my part of the earth. I go to my local Filipino spots over here, and they too have submitted into a more Egg Roll or Spring Roll style due to "I guess" the Chinese/Vietnamese huge population over here. I think I'd just have to make it myself to get a TRUE Lumpia. It sucks living in a place where they think I'm either Mexican or Chinese. The Filipinos here can't even get it right!!! Haha!!!
I use the blue box wrappers with the towel set up, it works great. But every time I make lumpia I have to cook them right away.Everyone in my house loves them so much, I can never make enough to freeze for later.
i am getting deer meat next weekend and was gonna make fina denne and my dad said "we don't eat fina denne on deer kelaguen ITS JUST WRONG" lmao, now i know. my childhood memories of my grandmothers cooking are all jumbled together but i thank you for your videos, i cant wait to make all these recipes for my dad and uncle.
The lumpia wrapper should originate from China. Thin and White in colour. Very light. The people from the Fukian province used it to wrap their spring rolls. Eaten plainly with sauce but not deep fried. It is everywhere sold in Taiwan especially in the wet market.
Thank you so much for sharing. My best friend was from Guam and she prepared so many good dishes. I'm a new sub. I look forward to create some Guam recipes because my bestie just pasted and I no longer can have some of her great cooking. But your videos will help me. Thank you. Air Force chick.
Hi Chantel, I just listed the ingredients in the description box. I have it in the video too, but the list only shows up on something bigger than a phone. The lumpia is deelish, and freezes very well so you can enjoy them for months! Here's a link to more of my Guam recipes: www.paulaq.com/freerecipes.html
My Step-Mom is from Guam and she introduced us to Finadeni and we loved it but cannot duplicate it. Would you share the recipe/proportions of ingredients?
Hafa Adai Cby! An equal amount of Kikkoman soy sauce to distilled white vinegar, thinly sliced yellow onions, chopped green onions/scallions (optional), halved cherry or grape tomatoes (optional), and fresh Thai hot peppers (to taste....or red hot pepper flakes as a last resort). For example, a half cup of soy, a half cup of vinegar, one quarter of a small yellow onion, one green onion, five cherry tomatoes, and hot pepper to taste. This keeps well in a mason jar, covered, and in the fridge for several months....replenish onions and tomatoes as needed...at some point the tomatoes will dilute the soy/vinegar...then you will have to make a fresh batch. Hope this helps! Feel free to write again with any questions!
@@GuamMamaCooks what do you mean? :-) If its made old school style, like Becky Delp, a 90 year old guamanian woman, tought me, which has no green onions or tomatoes in it, onions or diced small and packed full, vinegar just to where you can taste it, use light soy or cut reg in half with water, a small handful of those tiny firecracker hot peppers from that pepper tree that grows well in guam smashed well, as long as you keep the soy/vinegar mix just above the onion, it will last just about forever. Its a fermented food. I've got a batch that I started over ten years ago and it's still going strong. :-) Becky is gone now, :-( , but she gave me alot of love, a big bag of those guam peppers, and she tought me how to cook a lot of meals the way that she used to cook in guam. Now all her sons and a few of her grandchildren and great grandchildren are always asking me to fix something for them because they didn't bother to learn when she was around. I don't mind. I've always believed in paying it forward. :-)
Hi miss I was wondering if you know how to make monsiyas? Sorry for the spelling, I just pronounced it in a chamorru way. But the chicken and green onions wrapped in foil. Thank you
Hi Frances, yes, there is a link to the written recipe in the upper right corner of all my videos, and below the videos. Here is the link for the buchi buchi recipe. Enjoy! m.paulaq.com/chamorrobuchi_buchiguamrecipe.html
Hi Robert, I've never counted, sorry! It's enough for a small barbecue :-). As for cost per each, not sure either....but folks used to sell them at 2 or 3 for a dollar.
I’ve always used cooked meat/pork for this style that uses veggies so I can’t vouch for how it will turn out using raw pork. I’ve made the Shanghai style ones with just ground raw pork…and it’s great!
Hafa Adai Alexis, here is the link to my kelaguen video. The printable recipe is also linked in the top right corner, and in the "Show More" tab of the video: ruclips.net/video/9t7naaaCS14/видео.html
+Courtney Reno Hi Courtney, if you watch the video on a laptop or desktop you will see the ingredients. For some reason, they don't show up on a phone. Sorry for the inconvenience!
Terina Aroni the recipe was never written down. I watched the video a few times and wrote it all out and did it my own way. Turned out amazing and now I'm a hit when it comes to lumpia.
The one you ate wasn't " spring roll" it s " chinese egg rolls " ( which is the worst one Chinese ever invented 😅) the real Spring roll made with boil pork & shrimp, garden fresh mint, lettuce, other favor veggies, rice noodle roll into nice,tight roll dip with sauce...AND FYI, Vietnamese egg roll are made by thin wrap too😅
What other Filipino-influenced Guam food are you craving for??? Here’s a link to my printable written recipe: www.paulaq.com/lumpiaguamrecipe.html For more Filipino recipes, check out Panlasang Pinoy’s channel: ruclips.net/user/panlasangpinoy
Here's a link to the written recipe: www.paulaq.com/lumpiaguamrecipe.html
I was stationed on Guam, at Andersen AFB, and I must have bought a ton of Lumpia from the NCO Club while I was stationed there. Love it!
So all of my family originated from Guam. We always have Chicken Adoble (dunno if that's spelled right) at least 4 times a month. Love that I can connect more to my culture via these recipes
I buy the blue box lumpia wrapper they are already individually separated with paper in between. Makes life easier. A little more expensive but worth it. To me anyway!
I make my lumpia with bean sprouts, carrots, cabbage, green beans and raisins. sometimes I also add shrimp. And I just season it with light soy sauce and pepper that's it. And I use the lumpia wrapper that is individually separated. I only use that kind of wrapper and yes the wrapper you use does make a difference. I never use those Menlo wrappers because I don't like the taste. it is not flaky. And I do use ground beef and ground pork...mix that. Yup my family loves my lumpia lol!!! oh yes and don't forget the sauce... which is vinegar and a little bit of soy sauce and fresh garlic minced and Bam..... delicious! 😋 oh yeah and I use the egg wash to seal it.
OMG! My mother is from Guam, and this is exactly how I remember her making the lumpia! Now the tradition has passed to my own daughter
I really miss it. I thank Guam for all the wonderful people I meet there.
I miss Living on GUAM so MUCH!!!!
More Pancit pleeeeeeze....... Now IM starving . thank you.
It has been so very long that I was in Guam and oh how I miss the marvelous food. GOing to buy the cookbook for sure.
Thank you!
My Filipino MIL always uses ground pork and drained French cut green beans in the place of carrots. She also uses the red packaged "Menlo" brand of wrappers.
Don't stop posting your how to dishes. My wife and I live in the Philippines and even if we can't get all the thing needed to mimic you dishes we do the best we can. We really enjoy the car trips you have posted. Thanks
+Gary Penley Thank you for your kind words Gary!
i use a raw filling and spread thin on the wrappers to make sure its cooked evenly. I dont think ive ever had it or seen anyone cook the meat first
i commented before the end of the video but i REALLY appreaciate you saying how to store the cooked lumpia for a party!! i was wondering even before you said.
Håfa Adai, Heather, glad to be of help!
My mom would use chicken after boiling and shredding plus shrimp; her only spices were garlic and onion powder plus soy sauce, still is as good, also cabbage, carrot and fresh cut green beans. If she uses ground beef, she would use carrots, bean sprouts and green onions as filler. No matter how you make it, it is always appreciated in our Tamuning fiesta parties. God bless you Paula Q., for sharing your heart and recipes. I love them all.
Thank you, Nancy!!
you are so right as to the different egg rolls and lumpia I myself will choose lumpia any day there is special lumpia, shanghai lumpia. and banana lumpia and quite a few others. I have lived in Guam for many years and also in the Philippines so I have eaten many lumpia and enjoyed them all
Lumpia (and pancit for that matter) became common at fiesta tables during post WWII Guam with the arrival of many Filipino laborers to Guam. Filipino products were imported by both military and private importers. Chamorros learned the preparation from those laborers and prepared lumpia to their liking.
This is the ONLY wrappers I use! I’ve tried the others and none compares to Simex Lumpia wrappers. I get the blue package, so much easier than the red pkg. I sell my lumpias and all my lumpia eaters love the crispy wrappers. ❤️
Awesome!
my mama is there also
@@GuamMamaCooks me
Good try! It looks delicious and I am happy for you for trying our Filipino lumpia. Watching from Long Beach, California.
3/30/22. 👍🏼
Thank you for your kind words, Consolacion!!
Dang! Those not only look delish, but they sound amazing! Awesome!
Mmmm, I have a big bag of these my grandma Calvo made for me for my birthday in my freezer. I love lumpias.
Thank you..😊...same as my mom’s...but she also added some potatoes...I think she did that as a filler, too...still very good, too💕 keep safe and God bless!💗
Wonderful!
Thank you VivisMagicWand! I'm going to keep this in mind....I LOVE THE CHOPSTICKS idea and will keep an eye out for the rectangular mesh strainers!
My family is actually from Guam i was born here in the states tho n we make Lumpias all the time i love them n love helping mi grandmother make them we also always make Fina'Denne' to go with them, honestly the best sauce every but needless to say we make alot of Guam dishes throughout the year
Filipino lumpia is the best. Spring rolls is different ingredients
Thank you so much for sharing.
I'm Chinese American and I love egg rolls, partiicularly my moms egg roll, you are right each person is bias when it comes to food because we love foods that remind us of a memory . And I can tell you I too hate restaurant egg rolls ,there just not the same.
My husband was in the Navy and stationed in Guam in the early 70s, and I was there with him. We had Lumpia and always talked about how good it was. We live in Green Bay, WI now and found your recipe. We had a hard time finding the wrappers, but did find them and made them. They were great! Brought back lots of memories.
Hafa Adai Marj! You were on Guam during some great years....the lumpia wrappers are the best!
Oriental stores exist somewhere in every city. I'd like to assume that anyhow.
Mama…you need the BLUE ziplock-that’s the freezer ones. Also I put my wrapped lumpia on a dinner plate-stick in freezer for 7-10 min, then transfer to the Blue ziplock w/no wax paper. Loved hearing you say Finidenni sauce, Pansit and red rice! Sorry for spelling, I was stationed on that BEAUTIFUL Island (with Beautiful People) 1988-92, so spelling eludes me. But I can still smell the Lumpia! And I was taught to use egg whites for the glue. Enjoy! I have some in the freezer as we speak! Here in Pennsylvania it is VERY hard to get the right wrappers, so I know what you mean.
Yes, though they didn’t have the blue ones when I made the video. I stock up on the blue ones these days!
@@GuamMamaCooks I understand 🙄 when I was there…the Entire Island ran out of Ketchup! 🤪
It looks great and my wife and myself are going to make and try some very, very soon.
These are delicious I bought your book and used your recipe many times but have in the last few years. But now I can’t find those wrappers in all of Northern California. BUMMER!!
Pamela, thanks so much for stopping by to let me know!! I appreciate it, and I hope you can find wrappers soon!
Ahhhh they do have it in Northern California that's were I live in Vacaville CA. They sell it in the Asian stores. I buy mine at the County Market or Seafood City in Vallejo or Sacramento. Well there everywhere.
Very easy to follow! Now I need to learn how to make pancit! Yum!
I add oyster sauce to my mixture and soy it's so good yours looks delicious!!
A tip: place whole garlic w skin on in frying pan so it never burns and keeps crispy.
Just a suggestion: My mom always made it with bean sprouts. You can find it canned in the asian goods section at the market. It helps to save on time if you substitute this for the cabbage and I like the taste. I like it both ways, but the bean sprouts is fast and easy.
Thank you!! And yes I live in Colorado and what you said regarding taste between a spring roll and a Lumpia your a 100% Right😊
Yes my mom uses bean sprout also with ground beef, cabbage and carrots. It’s delicious; so many variations. She never puts oyster sauce cause some people are allergic to it. But yes, onion and garlic powder plus soy sauce for seasoning as soy sauce is salty already.
OMG! THAT CRUNCH SOUND WAS THE BOMB! Haven't had a true Lumpia in years. Egg rolls & Spring rolls dominate my part of the earth. I go to my local Filipino spots over here, and they too have submitted into a more Egg Roll or Spring Roll style due to "I guess" the Chinese/Vietnamese huge population over here. I think I'd just have to make it myself to get a TRUE Lumpia. It sucks living in a place where they think I'm either Mexican or Chinese. The Filipinos here can't even get it right!!! Haha!!!
Lumpia, fina’ denni’ and white rice-thee best combo😋😋😋
Yes, yes, and yes!!!
Your wrappers, are the real deal!
Can’t wait to try this, thank you so much for such clear instructions.
Had a wonderful friend teach me how to make these, hamburger, carrots, celery make my own wrappers and fry no egg wash needed, fry raw
this is really brautiful lumpia i ever see, very good fry im sure very very tasty..
thank you for sharing this
You are most welcome!
@@GuamMamaCooks
thank you so much
the food you cook full of perseverance and love
I LOVE lumpia! I make mine with ground beef, carrots, green beans, onions and potatoes 😋
That's the way a 90 year old gaum lady taught me.
Garlic lovers. Try putting a clove of garlic in hot oil. Delicious and keep lumpia crispy longer.
Thank you for the tip!!!
I use the blue box wrappers with the towel set up, it works great. But every time I make lumpia I have to cook them right away.Everyone in my house loves them so much, I can never make enough to freeze for later.
Funny! But yes, they are that delish.
Afa Adai..thanks for this good direction of homemade lumpia I smell the delicious of Guam's Lumpia😋👍👍
Did you make lumpia yet? Remember, you can also print out a written recipe: www.paulaq.com/lumpiaguamrecipe.html
Thank you, I like your recipes to cooked, than you so much...
Awesome, thank you too Lara, for stopping by!
I love fina'denne on everything especially lumpia.
i am getting deer meat next weekend and was gonna make fina denne and my dad said "we don't eat fina denne on deer kelaguen ITS JUST WRONG" lmao, now i know. my childhood memories of my grandmothers cooking are all jumbled together but i thank you for your videos, i cant wait to make all these recipes for my dad and uncle.
Thanks for sharing this, Heather! Deer kelaguen is so good!
I Love Lumpias!! :)
I agree; the thin wrappers are the best.
The lumpia wrapper should originate from China. Thin and White in colour. Very light. The people from the Fukian province used it to wrap their spring rolls. Eaten plainly with sauce but not deep fried. It is everywhere sold in Taiwan especially in the wet market.
my auntie makes hers with chicken and shrimp!
Making some today very excited!
Awesome, let me know how it goes!
Guam Mama Cooks PaulaQ hello hope all is well! They are delicious! Going to try shrimp puffs next
That's great Toya!! I need to make both of those again soon!
Yummy guam recipe
I love cooking Chamorro miss guam
Carmelita Santos .
Yummylicious on sooo many levels. 😋
I love this recipe looks amazing cant wait to make it thanks! (:
U can use spring roll wrappers too
These look fantastic. Thank you
Hmmm fantastic.
YES , chommorro's do LOVE alot of meat in your lumpia
that looks good
Thank you so much for sharing. My best friend was from Guam and she prepared so many good dishes. I'm a new sub. I look forward to create some Guam recipes because my bestie just pasted and I no longer can have some of her great cooking. But your videos will help me. Thank you. Air Force chick.
Hafa Adai! From the PNW!
Buenas!
Can you put the ingredients in the description box please? I'd love to try your recipe
Hi Chantel, I just listed the ingredients in the description box. I have it in the video too, but the list only shows up on something bigger than a phone. The lumpia is deelish, and freezes very well so you can enjoy them for months! Here's a link to more of my Guam recipes: www.paulaq.com/freerecipes.html
Paula Quinene thanks
You may have ordered a won ton wrapper used for their spring-roll, that you had in Eugene... 76 JFK Islander
My Step-Mom is from Guam and she introduced us to Finadeni and we loved it but cannot duplicate it. Would you share the recipe/proportions of ingredients?
Hafa Adai Cby! An equal amount of Kikkoman soy sauce to distilled white vinegar, thinly sliced yellow onions, chopped green onions/scallions (optional), halved cherry or grape tomatoes (optional), and fresh Thai hot peppers (to taste....or red hot pepper flakes as a last resort). For example, a half cup of soy, a half cup of vinegar, one quarter of a small yellow onion, one green onion, five cherry tomatoes, and hot pepper to taste. This keeps well in a mason jar, covered, and in the fridge for several months....replenish onions and tomatoes as needed...at some point the tomatoes will dilute the soy/vinegar...then you will have to make a fresh batch. Hope this helps! Feel free to write again with any questions!
thank you so much. I followed your technique for Lumpia last night and the family raved!
@@GuamMamaCooks what do you mean? :-) If its made old school style, like Becky Delp, a 90 year old guamanian woman, tought me, which has no green onions or tomatoes in it, onions or diced small and packed full, vinegar just to where you can taste it, use light soy or cut reg in half with water, a small handful of those tiny firecracker hot peppers from that pepper tree that grows well in guam smashed well, as long as you keep the soy/vinegar mix just above the onion, it will last just about forever. Its a fermented food. I've got a batch that I started over ten years ago and it's still going strong. :-) Becky is gone now, :-( , but she gave me alot of love, a big bag of those guam peppers, and she tought me how to cook a lot of meals the way that she used to cook in guam. Now all her sons and a few of her grandchildren and great grandchildren are always asking me to fix something for them because they didn't bother to learn when she was around. I don't mind. I've always believed in paying it forward. :-)
Hi miss I was wondering if you know how to make monsiyas? Sorry for the spelling, I just pronounced it in a chamorru way. But the chicken and green onions wrapped in foil. Thank you
Paula can you tell me the measurements of your fry pumpkin turn over or you call buchi buchi like, flour, crisco, cold water or sugar. Thanks
Hi Frances, yes, there is a link to the written recipe in the upper right corner of all my videos, and below the videos. Here is the link for the buchi buchi recipe. Enjoy!
m.paulaq.com/chamorrobuchi_buchiguamrecipe.html
How many does that pot of ingredients make if lumping? What would they cost per lumpia?
Hi Robert, I've never counted, sorry! It's enough for a small barbecue :-). As for cost per each, not sure either....but folks used to sell them at 2 or 3 for a dollar.
Hmmm..we only ever use beaten egg to seal them. Never heard of a flour and water mixture.
I’ve only seen lumpia made with raw pork filling then fried,..does it HAVE to be cooked first before filling??
I’ve always used cooked meat/pork for this style that uses veggies so I can’t vouch for how it will turn out using raw pork. I’ve made the Shanghai style ones with just ground raw pork…and it’s great!
You're the best!
Where do you get the lumpia wrappers?
Most Asian stores, but I think they are short on supply these days.
Oil is really high be careful so it doesnt bubble over....not to over flow that oil will start a fire once it hits the burner.
Please teach us how to make chicken kelaguen.....please please please
Hafa Adai Alexis, here is the link to my kelaguen video. The printable recipe is also linked in the top right corner, and in the "Show More" tab of the video: ruclips.net/video/9t7naaaCS14/видео.html
Great video
Loempia's you can make many way's. Matter of taste...
yum
What type of cooking oil do you use ?
Used to be vegetable oil, but I’ve switched to local farm lard for frying lumpia.
Well, thats one way to make lumpia....Im sure thats one tasty way...lol
I seem to be the only fair haired blue eyed Minnesotan to know what lumpia is. I have to drive 2 hours to get wrappers.
Awe! But it's so worth it! :-)
You don't have the recipe written down on your website. I temper making your recipe a while back but now I can't remember how I did the measurements.
+Courtney Reno Hi Courtney, if you watch the video on a laptop or desktop you will see the ingredients. For some reason, they don't show up on a phone. Sorry for the inconvenience!
I am on a desktop and the ingredients are not showing.
Terina Aroni the recipe was never written down. I watched the video a few times and wrote it all out and did it my own way. Turned out amazing and now I'm a hit when it comes to lumpia.
I have always loved lumpia this way with vegetables rather than the lumpia Shanghai version.
Hey, you made these just like I did! Maybe you could try my recipe!
Those wraps are so hard to find.
Gotta have the finadeni'
The one you ate wasn't " spring roll" it s " chinese egg rolls " ( which is the worst one Chinese ever invented 😅) the real Spring roll made with boil pork & shrimp, garden fresh mint, lettuce, other favor veggies, rice noodle roll into nice,tight roll dip with sauce...AND FYI, Vietnamese egg roll are made by thin wrap too😅
thank you Julia Child. 😂
Is this Guamanian or Filipino food or Filipino Guamanian food? I'm a little confused.
Lumpia is a Filipino food, but it's much loved by the Chamorro people.
got it :-)
When you take them out of the freezer, do you have to let them get thawed first?
NO, don't thaw the lumpia. Fry them frozen!
Trying these tonight as long as I can find the lumpia wraps. Thanks.
Adobo seasonjng
I love you
What other Filipino-influenced Guam food are you craving for???
Here’s a link to my printable written recipe:
www.paulaq.com/lumpiaguamrecipe.html
For more Filipino recipes, check out Panlasang Pinoy’s channel: ruclips.net/user/panlasangpinoy
hafa adai
Hafa Adai to you as well :-)
Purée it
I have never heard of dipping lumpia in finadene.
wat!?...
TOTALLY off topic as I am sooOps thrilled to find this recipe, but eating/crunching...the worst!
throw in a cup of raisins.