It’s been months since Carmina last posted on her Google Maps. I started doing it just for fun, exploring new places to dine and travel, and sharing those spots with others. Back in 2017, I wasn’t even blogging yet. Over the years, I received numerous email updates about changes, but in September, the removal of followers on Google Maps felt particularly strange. There’s no point in complaining about it. I decided not to close my account, as it wasn’t an option, but I did delete all the photos I had contributed over the years. I have fond memories of seeing which photos were popular and had hoped to share them with you. It was surprising to see how many views my pictures had accumulated. While deleting them, I noticed that many restaurants and bakeries no longer exist, with some marked as unknown on the map. Most of my photos were from the pandemic period, a time when I could fully express myself and write about the food I enjoyed. Let's take a trip down memory lane with Carmina th...
Carmina has been craving for vegetable lumpia. Anyone who has mentioned to me that they have eaten for lunch and lumpia comes to mind. I begin to crave for it even more.
I decided to make my own at home.
It came by memory when I was purchasing my ingredients what Mom Violy use to buy when making it long time when I was a kid.
Mom Violy uses to buy frozen mixed vegetables at the grocery store.
I remembered Mom Violy puts fresh beansprouts. She would always ask me to remove the roots while I was watching television.
Mom Violy has a best friend in California. Auntie Hermie always makes vegetable lumpia by handing out to her friends.
Auntie Hermie's friends call it egg rolls.
Everything came all to my mind how vegetable lumpia was the common food eaten when I was growing up.
Being an adult vegetable is still my favorite food.
Just we begin to crave food what we use to eat. The only way is to save money is making our own and have it store in the freezer.
Carmina also saw some people add different types of veggies. I decided to add cabbage to my vegetable and pork lumpia.
Carmina's Vegetables and Pork Lumpia Recipe
Ingredients:
- 1/2 Head of Cabbage (shredded)
- 1/4 Kilo Ground Pork
- Use half Package of Mixed Frozen Vegetables
- 1/2 Kilo Beansprouts (remove roots and wash)
- 1 - Knorr Pork Cubes
- 1 Tbsp. - Fish Sauce
- 1 - Small Onion (chopped)
- 3 - Cloves of Garlic (chopped)
- Lumpia Wrapper
Cooking:
- I was always taught to boil the ground meat before adding it along with the ingredients. It is up to you want to skip this step.
- The process is adding small amount of water and add the ground meat after it is already cooked strain the excess water in a strainer. Set the ground meat aside.
- In the same pot add small amount of cooking oil when hot add garlic, onion sauté together adds ground meat mix together.
- Add the mixed vegetables, beansprouts, cabbage and one cup of water when water is boiling add pork cubes and fish sauce.
- Simmer until vegetables are fully cooked.
- Strain excess veggies and ground meat. Let it cool down.
Wrapping:
- Use a plate to place the lumpia wrapper add filling that was previously cooked wrapped it up and to seal use water place in a bowl.
- Keep doing it until you have finished up the filling.
- Place in a plastic container and make sure use wax paper each layer prevention to stick together.
- Place in the freezer.
Tips:
The excess broth from the filling can be used for soup.
Frying:
- On a frying pan add small amount of cooking oil when hot add the vegetable and pork lumpia if it has just come from the freezer make sure you defrost it before frying.
Dipping Sauce:
The common dipping sauce is white vinegar with chopped garlic with black pepper.
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