Egg Rollin In the Deep

First and foremost, yay for the first blog post! Before we get started, I wanted to address two questions. One question I know a few of you may ask is, “What is Filipino food?” The best way I can describe Filipino food is as a mixture of Spanish and Chinese cuisine. Looking at Filipino history, Spain and China have played a large role in shaping Filipino culture and cuisine. So, put simply, our food is practically a mix of all things that taste good! The second question you may be thinking is, “Did Lola Jayme write all the recipes you are cooking?” Yes! she did. Her recipes are based on her memories of cooking with her family and then were modified over time to make cooking more efficient time wise, and the recipes more easy to follow. Now that we have gotten that all cleared up, let’s jump right into today’s recipe!

 

It took me a while to figure out what would be my first post.  I was looking through Lola Jayme’s recipe book and thought of making her own version of chicken egg rolls, or “lumpia” to those who are Filipino. When I started cooking the Chicken Egg Rolls, I found that her recipe calls for ingredients and steps that are not the traditional style of Filipino lumpia. Growing upchicken_avocado_eggrolls(2), I remember watching her make her meat or vegetable filling and she also taught me how to roll them. In her chicken egg roll recipe, she created her own blend of vegetables and added a hint of avocado. In her traditional filling, not once did she put avocado in lumpia, so I had thought this would be a strange mixture. I carried on following the recipe’s steps : made the filling, wrapped it the egg roll skin, and fried them.

 

I didn’t want to try the finished egg rolls alone. so I actually fried them and had my cousin, Sarah, whom I consider a sister, try them. Her reaction to the food sums up what these egg rolls taste like, “It’s like a quesadilla met an egg roll, and this is what you get!chicken_avocado_eggrolls(4)” The crunch of the egg roll skin mimics a tortilla shell of a quesadilla.  The best way I can describe the filling of the lumpia is the mix of the popular Filipino filling with avocado, giving you “Filipino guacamole”. Genius! The mixture took avocados to a whole new level. I know this is just the first post, but this is only the beginning of showing you how the Philippine cuisine has a mix of different worlds cultures, but we make it our own and still stick to tradition.

 

Until the next the post….

Kain Tayo! (Let’s eat!)

 

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