Add carrots, sauté 2 minutes. Then sweet potatoes, green beans, and water. Simmer for 2 minutes. Add seasoning granules and salt to taste. Stir in singkamas and cabbage.

Crispy, fresh, spicy or sweet, the different types of lumpia have long been a staple in Filipino gatherings and celebrations worldwide. National Lumpia Day wrapped up on March 16, and Filipino ...

Make the sauce: Bring 1 cup water, soy sauce, brown sugar, and star anise to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; simmer, stirring often, until sugar has fully ...

Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. 5. Remove with a slotted ...

Slowly add soy sauce and pepper to taste, stirring constantly. Your potatoes will likely take about 10 minutes to cook. Slowly add the coleslaw half a bag at a time.

Lumpia is a deep-fried finger food in the Philippines, made of a filling of chicken or ground beef, carrots and green beans, and my mom puts raisins in for a hint of sweetness.