At the end of last year, a dear friend Jo, showed me how to make lumpia. It is a Filipino spring roll and it is my favorite. I have had several different types of lumpia over the years, but hers was the best. She learned from her mother, Grandma Eala how to make them. Here is what you will need.

1. "Menlo" egg roll wrappers, thawed
2. 2 bags of shredded cabbage
3. 1 bag of shredded carrots
4. 3 cloves of garlic, finely chopped
5. Salt and pepper to taste
6. oil
7. one egg white, beaten

Optional (add one or all):
1. finely chopped snow peas
2. 1 pound of ground pork or chicken
3. cooked baby shrimp, chopped
4. 1/2 package of pancit noodles (clear)
5. 1 bunch of green onions, finely sliced

I like to use everything I have listed. With that said, here we go!
Cook the pork in a large pot. Add salt and pepper to your liking. Add the cabbage, carrots, onions, snow peas, noodles, and shrimp. When the carrots are soft, transfer mixture onto a large cookie sheet. Leave at an angle so that the liquid will drain away. When mixture has cooled enough that it is comfortable to handle with your fingers, you are ready to roll.

Have the egg white in a small bowl and set up your area the way you would like it. Usually, I have the mixture to my left, the wrappers and egg white in front of me as well as a plate to roll on, and to my right I have a container to place the wrapped lumpia in. You will need two damp paper towels to leave over the wrappers and the lumpia so they don't dry out.

Follow the directions on how to fold that are found on the back of the wrappers. Try to wrap as tightly as possible. I usually only put about 2 tablespoons of the mixture on each wrapper. Use a dab of egg white to keep each wrapper closed.

When done wrapping, you make freeze or start to fry. I like to add about 4 inches of oil into a pot. you can also use a deep fryer. Heat the oil to 350ºF. Drop the lumpia, one at a time into the oil. When lumpia is golden brown, remove and place on paper towels.
Serve with sweet chili sauce (found in the Asian section of the grocery store). Enjoy!

Amish White Bread (


2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour


In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

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