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Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.
Lumpiang prito ("fried spring roll"), is the generic name for a subclass of lumpia that is fried. It usually refers to lumpiang gulay or lumpiang togue. They can come in sizes as small as lumpiang shanghai or as big as lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as ...
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Bruce Bennett/Getty Images. Waldbaum's. A store that operated primarily in New York and then expanded into New Jersey and Connecticut, Waldbaum's sold a variety of grocery products including deli ...
Lake Tahoe – California/Nevada. Picture this: crystal-clear water, snowy mountains, and a calm, fresh breeze. Whether you’re boating, hiking, or simply sitting lakeside sipping a warm drink ...
With lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpiang Shanghai (indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now found in all of Southeast Asia in variations peculiar to each culture.
Restoring panda habitat. Habitat loss and fragmentation remain the biggest threat to wild pandas. By the early 2010s, some of China’s most prominent panda experts had warned that the success in ...
Popular versions include lumpiang shanghai, a fairly narrow fried roll usually with a meat filling, often accompanied by a sweet chili dipping sauce, and lumpiang ubod, a wider, fresh spring roll filled with raw vegetables local to the area. Mechado: Meat dish