A while back, my Mom posted a recipe on Facebook for unstuffed egg rolls, and that got me thinking. If one could serve egg roll filling over rice, lumpia filling would be wary better! Well, I finally got around to searching for recipes and landed on yours. I kinda made a combo of this and the lumpia prito - basically using this veggie mixture and ground pork. And while I was shopping for the Patis, I went ahead and picked up some spring roll wrappers just to experiment. The wrappers weren't right - they bubbled up like Chinese egg rolls - but when I cut one open and spooned in that garlicky vinegar goodness... There was the taste from my childhood! It nearly brought tears to my eyes! My husband loved it - finally understanding why I turn my nose up at Chinese egg rolls. And my two and half year old daughter was trying to drink the garlic/vinegar mixture straight from her spoon.

I made the filling again left night, just to serve over rice. One of these days I'll have to stop at a proper Filipino grocery store to get the right wrappers!

Please let me know the Shelf Life Of Lumpiang Togue?
Chiller ( how many days)
Freezer( how many days)

I used tofu since I don’t eat pork and added some korean gochukaru.

Hello!

Unfortunately, lumpia is one of those things that have to be eaten immediately for best texture. If you want to keep them crispy as long as possible, I suggest bringing them to the party in pan uncovered (or loosely cover the pan with aluminum foil). You can also use paper bag but try to keep the bag open as the escaping heat/steam will make the wrappers soggy.

After you fry them, drain on a wire rack set over a baking sheet (to catch oil drips) and not on paper towels.

I hope these tips help. Enjoy!