This is a Filipino eggroll common on many Chamorro tables. The key to this lumpia recipe in A Taste of Guam is to use the Filipino lumpia wrapper, not the typical eggroll wrapper. Filipino wrappers are thinner than paper and yield a very crispy treat. Additionally, you must use more ground meat in your lumpia than you have vegetables.
On my part, I'd rather not eat or make lumpia without the Filipino wrapper; it makes that big of a difference. Lumpia is EXCELLENT dipped in fina'denne' or the sweet chili dipping sauce.
Photo by paulaq
How to make lumpia video
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