We’re used to reading about Natalie Coughlin in the sports section. With 12 Olympic and 20 World Championship medals, the UC Berkeley alum swam her way into the record books time and time again. But ...

Not your ordinary lumpia, this Chinese fresh lumpia recipe is packed with fresh ingredients, flavorful fillings, and a ...

California Live’s Jobeth Devera learns how to make traditional lumpia with Chef Alex of Oakland’s “The Lumpia Company,” plus he makes Jobeth a special Filipino-Mexican version of the beloved snack.

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 ...

Cut 3 slices along the spine of the shrimp tail to stop curling. Take all remaining ingredients and plavce in a bowl and mix by hand until homogeneous and filling starts to get a little tacky. 2-3 ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW YORK (PIX11) – Through her creativity ...

Shatteringly crisp and stuffed with juicy pork filling, Shanghai lumpia are a popular Filipino dish similar to fried spring rolls. Pork is the traditional filling, but lumpia can also be made with a ...

Comparing homemade lumpia taught by Janelle Eats vs store-bought lumpia. Which is better? A worthwhile cooking experience ...

Crunchy and stuffed with juicy shrimp, pork and vegetables, these rolls make a great appetizer or side dish. For a milder dipping sauce, you can substitute serranos for the Thai chiles and seed them.

Anna Swann of Ulam, a beloved Dallas-based Filipino pop-up, shares her recipe for deep-fried banana and jackfruit lumpia: turon. Ulam is one of a handful of pop-ups fueling Dallas’ local Filipino food ...

We’re used to reading about Natalie Coughlin in the sports section. With 12 Olympic and 20 World Championship medals, the UC Berkeley alum swam her way into the record books time and time again. But ...