Lumpia recipeA taste from home

by Elysia Manzanares

The sweet aroma of garlic and onions fill the air. The snap-crackle-pop sound of the hot oil frying the lumpia makes my mouth water as I wait for all the lumpia to fry. I grow impatient waiting for them. Maybe I should try one just to make sure that they are perfect but then I remind myself this recipe has been encoded into my DNA. I remember the happiness and joy of making and eating lumpia with my family. My Lola’s lumpia would always come out long and thin, like fingers. Mine were short and fat. We would laugh and compare whose lumpia was better.

Traditionally lumpia is made whenever there is a gathering of family, because of its size and simplicity. My Lola, mother, brother and I would all participate in making them, whether it was prepping the vegetables or wrapping them up and frying them. The best part of making lumpia was sharing them with friends, my mom would make some especially to give away to others, and how it brought us all closer together.

Ingredients

3 cloves of garlic

½ of a large yellow onion, medium diced

1lb of Ground Turkey

1 whole shredded carrot

½ of a head of green cabbage

5 tbsp of Soy sauce

1 tsp of Black Pepper

½ cup of Vegetable oil

2 (18 oz) Egg roll wrap papers any egg roll papers work but the thinner the better

2 Eggs, whites only

A pinch of salt

Sauce

Mae Ploy Sweet Chili Sauce

Directions

In a large pan, add diced onion and diced garlic. Cook until fragrant. Then add ground turkey and cook till brown.

Add the shredded carrots and shredded green cabbage and cook veggies for 5 min.

Add 5 tablespoons of soy sauce and