Chef Miguel Trinidad and restaurateur Nicole Ponseca, of NYC’s Maharlika and Jeepney, are on a mission to bring Filipino food to the mainstream with their new cookbook, I Am a Filipino: And This Is How We Cook. We welcome them to the MUNCHIES Test Kitchen to learn how to make one of their signatures: vegetable lumpia, a fried spring roll with tofu, cabbage, carrots, sweet potato, bean sprouts and onions.
Check out the recipe: https://munchies.vice.com/en_us/article/wj9kay/lumpiang-prito-vegetarian-spring-rolls-recipe
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