lumpia--a.k.a deep fried spring rolls, philippine style

one of the best loved pinoy dish--the lumpia. made up of mung bean springs,

sauted in garlic and onions and some other veggies like carrots, and cabbage.rolled into thin edible wrapper (flour and egg) then deep fried in vegetable oil. if you want it heart friendly, canola or olive oil :-)and that is a sudden upgrade of this very affordable snack i love to have once in a while. it goes yummy with rice too, a good treat for the vegans.

there is the version that i love all the more in this humble food--instead of using carrots and cabbage, the sweet potato works perfectly with the mung bean sprouts. simultaneous with the crisp and the crunch there is these burst of soft and sweet cubes or thinly sliced sweet potatoes. the hint of sweetness adds flavour to this staple pinoy snack.

and oh, the dip! its a sin to serve this lumpia aside from being cold and sloppy, without the flavoured vinegar. here's so far the best concoction: 

(as experienced from my long time love affair with local vinegars. i used to drink them straight from the bottle, hiding )

          fermented coconut juice (the murky it looks the 

                 better)

                 crushed garlic

                 chopped or sliced native onions (the violet)

                 pepper

                 a bit of iodized salt

                 a pinch of sugar

          and here's the killer... 

                 osterized ginger

                 and squeeze in drops of Philippine Lemon,

                 yes, the humble kalamansi

                 put it all together in a bottle

                 and shake well, and shout, yaayyy!