Every lumpia I roll is like a lumpia I make again and again for my "Tatay", Dad. We loss our Tatay, August 4th 2021. More than anything money could buy, this lumpia is sentimental and special to me. My tasty lumpia has been discovered in US unintentionally. I brought some cooked lumpia at work for a pot luck until coworkers asked if I wanna sell some, this was last year. May of 2021, my Dad got hospitalized and I had to sustain his dialysis sessions twice a week. Leaving miles away from home and since I just had a surgery last April due to my ectopic pregnancy, making my lumpia is also my way of fighting depression after doctors had to terminate my 3 months baby growing inside my tube. Having no money to pay for dad's dialysis and plus I have filing hospital bills, I agreed on sharing my lumpia from my humble kitchen to your American homes. I was working in the hotel for 18 years as a Sales and Marketing Director and I have tasted most of lumpia of all kinds and family versions from most of the islands in the Philippines. I acquired the taste of my authentic lumpia from one of my good friends' lumpia recipe that she sells as afternoon merienda under a big acacia tree and so I added some local fresh ingredients based on my Dad's taste buds. Back home in the Philippines, I make lumpia every occasions as per requested by my Dad, Birthdays, Christmas and Town Fiesta which he loved to celebrate. My Dad served my lumpia only to his special friends and proudly say "Lenlen made that tasty lumpia." And so this is how I feel every time I make my lumpia, it's my way of sharing our home to special friends close to my heart. In my Lumpia, I make sure that all spices and condiments are imported from the Philippines, Gluten Free, No artificial flavor added and Authentic. I only use crepe wrapper. This is what Filipinos can buy from local market back home to wrap our lumpia. I also grind my own fresh meat so guaranteed that everything is fresh and authentic from meat to crepe.
