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.
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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!


