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Traditional Filipino Lumpia
February 04, 2013

This is a great base recipe. Lumpia recipes are flexible and you can add or subtract whatever you want. Traditionally the raw meat is mixed with the spices, rolled, and cooked. One advantage to precooking the meat is you can add more spices/ingredients to taste after the meat is cooked. Before I remove the final mixture from the stove I will add dashes of soy sauce, oyster sauce, and sesame oil until it tastes the way I want it. Another good tip is to let the final mixture sit over night. This makes a big difference in the following: 1. the juices/spices coagulate and soak into the meat giving a much nicer flaver 2. Rolling is much easier because the filling is no longer wet and soaking into the wrappers 3. Since the wrappers don't absorb all of the moisture, they brown very slowly and you get a super crisp lumpia without over browning the outside and blackening the ends. Thanks again for the recipe!!

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