MONROE — If you’re craving crispy fried lumpia from Wrap ‘n’ Roll, your best bet is to get in line early and hope they don’t sell out. Since starting her pop-up business in June, owner Jessica Aubert ...

Make the lumpia filling: In a large bowl, combine pork, 2 teaspoons sugar, soy sauce, salt, pepper, carrots, celery, garlic and onions. Mix well. Working with one wrapper at a time, scoop about 2¼ ...

Jessette Kalsi scoops generous spoonfuls of a savory blend — meat, vegetables, spices, and sauces — and places it onto a lumpia wrapper. With practiced hands, she folds the bottom edge and begins to ...

Combine filling ingredients, stirring in sesame oil and chives last. Place a scoop of filling in center of one lumpia wrapper. Fold one corner of the wrapper over the filling, then fold the two side ...

Place a sheet of brik dough down on your work surface. Sprinkle a little brown sugar over the dough. Place a banana in the lower ⅓ of the dough. Begin wrapping the brik dough around the banana, ...

Lumpia Shanghai are the Pringles of the Filipino-American buffet table. No Filipino party would be complete without somebody's tita (auntie) having made hundreds of the pork-filled, deep fried mini ...