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Vanessa Tabora
Vanessa Tabora
Hi! Try this vegetarian recipe of a Filipino classic dish. Personally, for the filling I just use mung bean sprouts (which I myself grow), thinly sliced carrots, water chestnuts and dried Bukni (Wood Ear Fungus), a local mushroom. Others dip it in Banana Ketchup or Sweet Chili Sauce but I prefer dipping it in cane or coco vinegar with a splash (or two) of soy sauce and crushed fresh garlic. Yuuuum!
Hi! Try this vegetarian recipe of a Filipino classic dish. Personally, for the filling I just use mung bean sprouts (which I myself grow), thinly sliced carrots, water chestnuts and dried Bukni (Wood Ear Fungus), a local mushroom. Others dip it in Banana Ketchup or Sweet Chili Sauce but I prefer dipping it in cane or coco vinegar with a splash (or two) of soy sauce and crushed fresh garlic. Yuuuum!Vegan Lumpiang Shanghai (Filipino Spring Rolls)