Photo illustration and overall awesomeness by Rasa Malaysia
I couldn’t help but to giggle a bit when Rasa Malaysia asked me to be a
guest writer for her blog–especially because she specifically
requested that I write about the Filipino spring rolls known as Lumpia.
Quite apropos, I thought, considering the name of my own blog. Though I tried vigilantly to avoid any charring of any spring
rolls for this post, the last one or two in my frying pan did set off
the old smoke alarm (sometimes I can’t help myself)…
So I decided to do a recipe for Lumpiang Shanghai–a small, thin type of fried lumpia.
Lumpiang Shanghai is a favorite of mine because it is fairly easy to
make–just roll the wrapper over the meat, no fancy folding is required
so the spring rolls are left open-ended.
To learn more about different types of Lumpia, and to find my easy recipe for Lumpiang Shanghai, hop on over to Bee’s wonderful blog, Rasa Malaysia, to read my guest post.
Fresh on the heels of Joey’s guest post about adobo, I was ecstatic when Bee asked me if I’d like to introduce even more Filipino food to
her readers. Of course I would! After all, everyone deserves a little bit of Filipino food in their bellies!