Lumpia (Taiwanese-style): fresh spring rolls populated with a mix of vegetables and meat
I admit it, my first association with lumpia is the fried Filipino version (very tasty, by the way). The Taiwanese ones are more akin to spring rolls or mu shu than egg rolls. It uses the same technique as the fresh rolls, by softening a wrapper and placing all the cooked goodies (use any ingredient you desire) inside to bundle together. Fresh garlic paste can be smoothed on to provide an extra kick. Every Taiwanese version I’ve tried also added in peanuts, giving a nutty crunch–with some offering a more dessert-like version using a sugar-peanut mixture.
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