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1  COOKING / Recipes and Cooking Tips / Re:filipino classic - chicken adobo on: February 01, 2004 12:14:39 AM
My understanding is that there are two types of lumpia, distinguished by the wrapper: the thin (kinda see-through) for the type similar to Vietnamese spring roll that's not for frying, and the thicker one that is meant for frying (usually includes meat). A frying tip from my mom who makes mouth-watering lumpia for me: fry the lumpias frozen so that it's crispier.
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